Okra

Okra Card

This mainstay of Southern cooking is most commonly eaten breaded and fried or in gumbo, where its thick, viscous texture adds body and flavor to the regional favorite.

Not surprisingly, this Southern favorite thrives in hot weather and warm soil. Although it’s great fried or in gumbo, it can also be steamed, boiled, baked, grilled, or pickled. Okra is drought-tolerant, although it needs moisture during flowering and pod set.

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