1. A plant (Abelmoschus esculentus) of the mallow family with long ridged seedpods, native to the Old World tropics.
2. The immature seedpods of this plant eaten as a vegetable and also used to thicken soups and stews.
I work in the produce department and we sell as Chinese Okra.
The scientific name of okra is Abelmoschus esculentus. In English, it is commonly referred to as "okra" or "lady's finger." This vegetable is widely used in cooking, particularly in dishes like gumbo and various stews. Its unique texture and flavor make it a popular ingredient in many cuisines around the world.
A bhindi is a term used in Indian cooking for okra.
Okra is called "quimbombó" in Spanish. In some regions, it may also be referred to as "okra," particularly in culinary contexts. The term can vary by country, but "quimbombó" is widely recognized in Latin America and the Caribbean.
"Ooha" is commonly referred to as "Okra" in English. Okra is a green vegetable known for its long, slender pods that are often used in cooking for their unique texture and taste.
pwede rin' OKRA .!!
Okra
vendaikai is OKRA.
Seeds are on the inside of okra.
The name is Hibiscus esculentus otherwise known as okra, lady's fingers.
the "gombo" is a kind of tropical fruit, known as okra in English.
To preserve fresh okra, wash and trim the ends of the pods, then blanch them in boiling water for 3-5 minutes. After blanching, immediately transfer the okra to an ice bath to stop the cooking process. Once cooled, drain and pack the okra into freezer bags or containers, removing as much air as possible before sealing. Label and freeze for long-term storage.