Family and Consumer News: Caring for and storing okra

By: Adrianne Vidrine

Okra was discovered around Ethiopia during the 12th century B.C. and was cultivated by the ancient Egyptians. It eventually came to North America and is now commonly grown in the southern United States.

Okra is available year-round, with a peak season during the summer months. When purchasing fresh okra, look for young pods that are tender, but not soft, medium green color, and blemish free. Fresh okra is best used the same day it is purchased, but it may be stored in the refrigerator in a paper bag, paper towel or perforated plastic for two to three days. Do not wash okra pods until you are ready to use them. Cooked okra can be stored in the refrigerator for three to four days.

When preparing okra, remember the more it is cut, the slimier it will become. Okra may be steamed, boiled, pickled, sautéed or stir-fried whole. It is a sensitive vegetable and should not be cooked in pans made of iron, copper or brass because their chemical properties could turn the okra black.

Okra is a powerhouse of valuable nutrients. It is a good source of vitamin C and is cholesterol and fat free. A half-cup cup serving of okra has only about 20 calories.

Freezing is the best method for long-term home storage of okra. To freeze okra, select small to medium size pods that are fresh, young and tender. Wash and cut off stems, but don’t open seed cells. Blanch whole. You can slice after blanching if desired. Small pods should be blanched in boiling water for three minutes and medium pods for four minutes. Unblanched okra will quickly become tough and will suffer nutrient, flavor and color loss during freezing. Remove the okra from blanching water and submerge in an ice water bath for five minutes or until cool. Drain, place in quart size freezer bags or containers, label and date. Okra will freeze well for up to one year.