Grow and Serve Okra without the Slime

Don’t let past failures cooking with okra, stop you from growing this beautiful vegetable. The hibiscus flowers and unique pods add beauty and edibility to gardens, large containers and mixed borders.

Consider growing some of the more ornamental varieties. Candle Fire produces smooth bright reddish-burgundy pods on 4 feet tall plants. Another All-America Selections winner is Burgundy. It has creamy yellow flowers and deep burgundy pods.

Chef Jonathon Bardzik shares these few tips for dealing with the slime that often prevents people from enjoying this unique vegetable. Use okra and the ooze that thickens as it cooks in stews and gumbo. Or soak in a vinegar and water solution before cooking.

He demonstrates how to roast it, so it gets crisp like a potato chip. Try his easy recipe for roasted okra and tomato on the All-America Selections website.

A bit more information: Okra, like peppers and tomatoes, likes it warm. Grow these unique vegetables in full sun and good garden soil. Harvest the pods when immature, tender and about 2 to 3 inches long for most varieties.