Okra (Abelmoschus esculentus) – "Ladyfingers" – The international star of creative summer cuisine

Okra, also known as lady's finger, is an absolute exotic favorite among summer vegetables and lives up to the promise of its elegant appearance. With its bright green, angular pods and picturesque flowers, it is an asset to any warm vegetable patch and greenhouse.

Scope of delivery: Each plant in a 7cm pot.

Origin & Other Names: Okra is a vegetable with a real history! It originally comes from the highlands of Ethiopia and the Nile Valley in Northeast Africa. From there, it began its triumphal march around the world. It is known internationally by many melodic names: in English-speaking countries, it is affectionately called "ladyfingers" because of its elegant shape; in India, it is a star known as "bhindi"; in Arabic and Turkish regions, it is appreciated as "bamya"; and in the American South as well as parts of Africa, it is known as "gumbo" or "gombo."

Use in its place of origin: In its African and Oriental regions of origin, one very special property of okra is particularly valued: when cooked, it releases natural pectins that give dishes a wonderfully thick, natural consistency. In the Middle East, it is traditionally stewed as a hearty dish in a rich tomato sauce with lamb or beef ("bamya"). In West African cuisine, it is the indispensable base for nutritious, thickened soups. An exciting historical fact: in their countries of origin, ripe, roasted okra seeds were once even brewed as a caffeine-free coffee substitute!

Flavor: The name says it all for gourmets! Okra impresses with a fine, spicy, slightly nutty aroma that subtly reminds one of green beans or young asparagus. The young pods are wonderfully crisp and unfold their full potential when fried or grilled, while they provide a pleasantly thick consistency when stewed in dishes.

Growth: This heat-loving and vigorous plant from the mallow family can reach an impressive height of 1.5 to 2 meters. It forms beautiful, large, pale yellow flowers (similar to hibiscus), from which the pointed okra pods quickly grow upwards. Because of its sprawling growth, it requires sufficient space and, in strong winds, good support.

Special features: This variety is a true heat miracle! When high summer arrives, okra is at its best. From mid-July until early autumn, it continuously produces new fruits. Important: The pods are considered very fast-growing and should definitely be harvested young (at approx. 8–10 cm long), otherwise they become woody. The more often you pick them, the more new flowers and fruits it will produce!

Interesting facts: A culinary globetrotter! Thanks to its versatility, okra is extremely popular not only in its place of origin but also in Asian and Southern American cuisine. It is excellent for spicy Indian curries, Creole stews, or as a crispy snack straight from the pan. It thrives best in a greenhouse or in a very warm, sheltered, and fully sunny spot outdoors, or in a large, dark container (which stores heat).

Recipe: Classic Bamya with fresh "Cuor di Bue" tomatoes

This traditional Middle Eastern dish shows why okra is so revered in its homeland. The combination with the meaty, sun-ripened Cuor di Bue (oxheart tomato) is a real secret: because this variety has hardly any seeds and little water, it melts into an irresistibly thick, aromatic sauce when cooked, without the need for tomato paste or canned products.

Ingredients:

• 500 g fresh, young okra pods

• 600 g very ripe, fresh Cuor di Bue tomatoes, 1 large onion (finely diced)

• 3 cloves of garlic (finely chopped)

• 3 tbsp high-quality olive oil

• Juice of ½ lemon

• 1 tsp cumin and 1 tsp coriander powder

• A good pinch of sea salt and black pepper

• Optional: 300 g lamb or beef cubes (for the traditional meat version)

Preparation:

1. Prepare the vegetables: Wash the okra pods. Carefully trim the hard stem base all around like a small cone. Important: Be careful not to cut into the pod itself so that it does not become too gelatinous when cooking! Score the Cuor di Bue tomatoes in a cross shape, blanch briefly in boiling water, peel, and cut into coarse cubes.

2. Acidify: Let the prepared okra soak in a bowl of water with a splash of vinegar or lemon juice for about 15 minutes. Then rinse and drain (an old trick to regulate slime formation).

3. Sear: Heat the olive oil in a large pot. (If using meat, sear it now). Add the onions and garlic and sauté until translucent.

4. Season & Stew: Add the cumin and coriander powder to the pot and toast briefly. Then add the prepared tomato cubes. Stir everything well until the tomatoes start to release their juice and break down slightly.

5. Combine: Gently fold in the okra pods. Season with lemon juice, salt, and pepper.

6. Finish: Simmer gently over low heat with the lid closed for about 30–40 minutes until the tomatoes have melted into a thick sauce and the okra pods are butter-soft. Tip: Stir as little as possible while stewing so that the pods remain whole!

Serving suggestion:

• As a main course: Bamya is traditionally served steaming hot with fluffy basmati rice or fresh flatbread, which can be used to soak up the delicious sauce.

• With yogurt: A dollop of cool plain yogurt and a few fresh cilantro or mint leaves as a topping provide a wonderful contrast to the spicy stew.