Okra - useful properties and cooking recipes. Okra (Abelmoschus esculentus) Use in folk medicine

Sin .: edible abelmosh, okra, gombo, ladies' fingers.

An annual cultivated vegetable plant up to 2.5 m high. Okra fruits - oblong boxes - "pods" are a valuable food and dietary product, and traditional medicine uses okra as an enveloping, emollient and expectorant.

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flower formula

Okra flower formula: P5(5)L5T5∞P1→.

In medicine

The okra plant is not included in the State Pharmacopoeia of the Russian Federation and is not used by official medicine, but is a valuable food and dietary product with healing properties that are actively used in folk and official medicine in some countries, for example, in Europe, Africa, North America, India and the tropics.

Contraindications and side effects

The okra vegetable has no contraindications, except for individual intolerance by the body and very rare allergic reactions to it.

In cooking

Okra is actively used in cooking in many countries. And now its preparation is becoming more and more popular in Russia, Ukraine and the CIS countries. For cooking, both young okra leaves and its fruits are used.
Okra tastes like eggplant and asparagus combined.
Before cooking, be sure to process the okra pods: clean all the hairs from the surface of the fruit, in order to avoid an allergic reaction.
Most often, young okra pods are eaten. To taste, okra fruits are a cross between zucchini and green string beans, which makes its use in cooking quite wide. However, okra pods cannot be stored for a long time, they quickly become fibrous.
Salads and soups are prepared from the fruits of okra, as well as the pods are dried, frozen and canned. Boiled or lightly fried okra cooks very quickly, so it can be both a dressing for soups and a side dish. For example, as a side dish, okra is best served with poultry or fish.

When heated, okra releases a slippery substance. This mucus will not interfere with the soup, and the abundance of liquid in the side dish can worsen the taste of the dish. This can be avoided by roasting the vegetable with lemon or tomato juice.
From mature okra seeds, a drink is prepared to taste reminiscent of coffee.

You should not cook okra in copper and cast iron cookware - the pods will darken due to a chemical reaction that will worsen the appearance of the dish. These colorful pods are good salted, fried, deep-fried, added to rice dishes, curries, and South Asian soups (such as Gumbo soup).

Okra goes well with tomatoes, garlic, onions, ginger, red capsicum and other spices. Of the seasonings, okra is compatible with Provence oil and lemon juice, as well as curry, marjoram, thyme and cayenne pepper.

In cosmetology

Okra is used to strengthen hair and give it a bright shine. To do this, cut the okra into strips and boil so that the okra releases the maximum amount of mucus. Then add a few drops of lemon juice to the chilled mixture and use as a hair balm. The okra extract added to the cosmetic cream prevents the skin from pimples and unevenness.

In horticulture

Warm weather is important for okra, it is very picky about temperature changes. It is better to grow okra in the southern regions of the country, but it is also possible to grow it in greenhouses.
Okra is not demanding on its predecessors in the garden. The soil prefers light. It is best to grow okra in seedlings. Seeds are sown in boxes or in greenhouses, the seeding depth is 3-4 cm. Seedlings should appear in 8-15 days at a soil temperature of at least 15 ° C.
The following varieties of okra are most often grown: "White Velvet", "Dwarf Greens", "Green Velvet".

Classification

Okra, or Okra, or Gombo, or Lady's fingers (lat. Abelmoschus esculentus, according to another classification of lat. Hibiscus esculentus) is an annual herbaceous plant, a species of the genus Abelmosch (Abelmoschus) of the Malvaceae family, a vegetable crop.

Botanical description

Okra (Abelmoschus esculentus L.) is an annual vegetable plant with a taproot, slightly branching root. The stem is thick, from 40 cm to 2.5 m high, slightly branched. When the plantings are thickened, the plant almost does not branch. The stems of the first and second order are pubescent, touching them causes skin irritation. The leaves are solitary, of various shapes depending on their location on the stem. The lower ones are solid, the middle ones are more often five-lobed, the apical ones are deeply dissected. The flowers are large, solitary, on short lowered legs, yellow, with a crimson spot at the base, located in the axils of the leaves. The okra flower formula is CH5(5)L5T5∞P1→. For many genera of the family, the presence of an involucre (like a second calyx) at the base of the flowers is very characteristic - a subcup, consisting of free or fused leaflets and, apparently, coming from closely spaced bracts. The fruit is a multi-celled capsule; at botanical ripeness, it bursts along the edges and the seeds fall out. They are round in shape, dark green, olive or dark gray in color. Plant height in dwarf varieties is from 30 to 40 cm, and in tall forms - up to 2.5 m.

Spreading

Okra is common in warm climatic conditions (homeland - the area around the Nile in North Africa and the Middle East, more precisely - Ethiopia). Cultivated in Europe, Africa, North America, India and the tropics. It became possible to grow okra in Russia and Ukraine after a noticeable warming of the climate. The number of enthusiasts who grow it is still very small.

Distribution regions on the map of Russia.

Procurement of raw materials

Green young fruits of okra are harvested throughout the summer, almost until the very frost. More mature fruits quickly harden and become unusable. Okra roots are also harvested, but in the fall, when the growing season comes to an end. They are washed and dried quickly.

Chemical composition

Flavonoids, glycosides, anthocyanins were isolated from coronal leaves of okra. The roots contain mucous substances (up to 15%). The fruits contain a mucous substance, which includes galacturonic acid, methylpentose, hexose pentose, etc., as well as B vitamins, ascorbic acid, and minerals.

Okra seeds contain an oil that is similar to olive oil. Okra pods are rich in mucous substances, and also contain proteins, carbohydrates, organic acids, various mineral salts and vitamins. Fresh okra pods contain many nutrients: vitamins A, C, K, B6, as well as calcium, iron, folate, potassium.

Pharmacological properties

The plant mucus contained in okra, as well as its dietary fibers, are very beneficial for humans. People suffering from disorders of the gastrointestinal tract can include it in their diet, because okra is well absorbed and cleanses the body. Okra also helps to restore the body after physical work or a long illness. A decoction of okra pods helps with bronchitis and colds, as the plant has enveloping, emollient and expectorant effects. It is recommended to include okra in the diet of pregnant women because of the high content of folic acid in it, due to which the nervous system of the fetus is formed in the first weeks of pregnancy. The plant helps to regulate blood sugar levels, so it will be useful for people with diabetes. Okra is suitable for those who are prescribed diet food. Also, this vegetable will help to cope with asthma attacks, will benefit in the prevention of atherosclerosis and strengthen the walls of blood vessels.

Application in traditional medicine

Green fruits of okra, which are eaten fresh or pickled, are good for coughs. An aqueous infusion of crushed okra roots with sugar or honey is recommended for coughing, hoarseness, inflammation of the respiratory tract.

History reference

Historians say: many famous beauties of antiquity, Cleopatra from Egypt and Yang Guifei from China, loved to eat okra. Okra gained great fame at the beginning of the last century. During the Second World War, due to a shortage of coffee, the people of Asia and Africa used okra seeds instead. This phenomenon was then called "okra fever". Since then, okra has been in local markets at any time of the year.

It is known that the well-known writer Chekhov Anton Pavlovich was engaged in the cultivation of okra. At the beginning of the last century, he diligently cultivated a vegetable on his plot.

Literature

1. Agricultural dictionary-reference book. - Moscow - Leningrad: State publishing house of collective farm and state farm literature "Selkhozgiz". Chief editor: A. I. Gaister. 1934.

2. Medicinal plants: the most complete reference. - Litres, 2015, by Plamen Kyosev.

Now many gardeners often have questions when meeting with unfamiliar and exotic plants. Okra - what is it? A very unusual plant for our regions, which is already cultivated in the Krasnodar and Stavropol Territories. However, it cannot be argued that they are not trying to grow it somewhere else. This vegetable is heat-loving, but will this stop lovers of cottages and vegetable gardens? Okra is a plant that is eaten and used in cosmetology. So let's talk about this unusual innovation in our area.

What is this exotic

Okra, the photo of which is presented in this article, is a herbaceous annual plant belonging to the mallow family. Initially, it grew in the expanses of Africa, but today it can be found in many parts of the world. First, okra came to Europe (thanks to the Arabs). By the 18th century, it was successfully used in the preparation of culinary masterpieces in America, Europe and Asia. But in Russia, it has taken root for a very long time. It's just that this plant has not received much distribution.

What does okra look like

Okra - what is it? There is nothing unusual in the appearance of this plant. It can reach a height of two meters. Although there are dwarf varieties that grow no more than 50 centimeters. The size of the fruit also depends on the variety of the plant. It can reach a maximum of 25 centimeters, and the minimum is 10 centimeters. The okra stem is very thick and may have several branches at the base (up to 7 stems). The leaves of the plant are large, painted in light or dark green. Okra flowers are large, yellowish-cream. They are in single order. The most important advantage of this plant is its fruits. They resemble bean pods or green peppers and are slightly pyramidal in shape. Covered with fine hairs. This is the appearance that okra has. What kind of plant is this and how does it look, we have decided.

What is okra made of

Now let's answer the question of whether okra is useful. This plant, of course, has a certain chemical composition. Okra contains many nutrients. It contains compounds of calcium, iron, folic acid, potassium, a large amount of ascorbic acid and vitamins. But of particular value are dietary fiber and protein compounds. Therefore, okra is bred not only because of its taste, but also for its beneficial properties.

The benefits of okra

This vegetable can be called very healing. First, fiber, which is available in large quantities, improves digestion. The use of okra helps to remove cholesterol and toxins from the body. The work of the heart is normalized. This plant allows you to get rid of lung diseases, flu symptoms, bronchitis and sore throats. Dishes made from okra are considered rejuvenating and tonic. Due to the presence of folic acid, they are useful for pregnant and lactating women.

With all this, okra contains only 30 calories for every 100 grams of product. Therefore, it is successfully used in diets. Recent studies have shown that the plant counteracts the formation of certain types of malignant tumors. The use of okra reduces the risk of atherosclerosis. There are no contraindications to the use of this plant. Today, scientists are studying it comprehensively. Okra is a plant that is unique in its performance.

Okra in cooking

Especially often this plant is used in cooking. Unopened fruits that resemble green beans are eaten. They usually mature in 4-5 days. The fruiting period lasts all summer until late autumn. The young leaves of the okra plant are also eaten. What is it - culinary research, a tribute to fashion, or perhaps the reason lies in something else? It's all about taste. The fruits resemble asparagus or eggplant. After processing, they secrete a certain amount of mucus. This property is used in the preparation of soups or vegetable dishes. Okra is stewed, frozen and even canned.

This vegetable cooks very quickly. Its tender fruits do not need to be subjected to prolonged heat treatment. Okra is combined with tomatoes, onions, ginger, garlic, peppers, various spices and lemon juice. Season dishes with butter if possible. Lamb, fish and poultry dishes will become more expressive if you add this vegetable. The young leaves of the plant are used in fresh salads. Okra, whose properties are known to many nationalities, is used in various cuisines of the world.

Okra and beauty

According to historical data, many ancient beauties (for example, Cleopatra) were very fond of okra. They ate dishes from this plant, and also made decoctions and hair masks from it.

In India, face creams were prepared with okra extracts, which got rid of acne and prevented their appearance. Therefore, this plant can be used in folk medicine. Means based on it help to improve the structure of the hair, and therefore will be very useful.

Varieties of okra

There are several varieties of this plant. Among them are Lady's Fingers, White Velvet and White Cylindrical Okra. These varieties are most often grown in our country. It should be noted that this culture is becoming more and more popular among summer residents. This is due to its taste and, of course, useful properties. Several new varieties were also bred, which can be recommended for cultivation in our regions. This is Bombay and Juno.

Growing features

It should be noted that growing okra is not an easy task. This is due to the climatic features of some regions. Okra is a thermophilic and photophilous plant. Therefore, it will not work to grow it in Central Russia in the open field. But the cultivation of okra is possible in a room environment. In such conditions, it develops well and gives rich harvests.

For germination, it is better to use peat pots. Okra loves light and fertile soil. It is also recommended to use a large amount of organic fertilizers. If the climate allows, then the seedlings are subsequently planted in open ground or in a greenhouse.

Growing seedlings

Okra, whose seeds germinate very slowly, requires a lot of heat. Therefore, it is necessary to create all the necessary conditions for it. To speed up the emergence of seedlings, you need to soak the seeds before planting in warm water for a day. We use peat pots for seedlings. The soil can be taken ready-made or garden. An important point is the presence of a large amount of organic and mineral fertilizers. Seeds begin to germinate at a minimum temperature of 18 degrees. Three or four seeds are placed in each pot. Planting depth should be no more than 3 centimeters. After two weeks, the first shoots will appear. Thinning seedlings is a must.

In the future, good okra will grow from it. Growing from seeds does not require any particular effort. The main thing is heat (20-22 degrees). Naturally, the plant needs watering as the soil dries. But you shouldn't overdo it. Okra does not like excessive moisture. This is a drought tolerant plant. It will be useful to feed the seedlings with phosphate fertilizers.

Planting a plant

After a month and a half, you can transplant seedlings to a permanent place. In warm regions, this may be open ground. The main thing when planting is a small density. To get a good harvest, plants should be planted at a distance of 30-50 centimeters from each other.

There should be at least 60 centimeters between rows. Landing is carried out in the first half of June. If okra is cultivated in a greenhouse, then sufficient ventilation must be ensured. The plant does not like high humidity and strong overheating. Okra, growing from seeds of which is the most common way, develops well in room conditions. For planting, use a large container and place it on the south side.

plant care

Okra (the photo allows you to get a certain idea about the plant) will delight with its fruits if all the conditions for its growth are met. Wherever this vegetable is cultivated, it needs warmth. But don't overheat either. Watering is carried out as the soil dries. It is impossible to moisten the earth too much. Okra loves light soils. Therefore, loosening the soil is vital for it. You also need to monitor the appearance of weeds and remove them in time. The plant also needs feeding. For this, organic fertilizers are used, which are best applied to the soil before planting. Minerals can also be used. Okra grows very quickly. Already 2 months after planting the seeds, you can get the first fruits. You need to harvest regularly. Only unripe fruits are eaten. To collect the seeds, you need to leave a few pods and let them fully ripen.

When meeting with unfamiliar cultures, many questions arise. There is a very unusual plant in the Krasnodar and Stavropol regions of our country, which has shown high efficiency in the treatment of many diseases. And it bears the proud name of Okra. What it is, how it grows and how to cook it - let's learn more about it.

They call it everywhere in their own way. In our country - okra. In India, okra. In America - gombo. In Cyprus - "lady fingers". In India - bhindi / bindi. In different parts of Africa - "okur" or "kingombo".

Okra is an unusual vegetable with an exotic taste that has a lot of valuable qualities.

Useful properties of okra and contraindications

The healing properties of okra are numerous and unique. But, like any other medicinal plant, it can bring both benefit and harm.

1 . It contains a whole storehouse of vitamins and valuable minerals: such as copper and calcium, vitamins B2, B5 and PP, phosphorus and zinc, iron, as well as:

• fiber useful for digestion;
• folic acid, which stimulates recovery processes in the body, and is also indispensable for pregnant women;
• pectin adsorbing salts of heavy metals.

2 . With regular use of okra, you will not know the problems with the intestines. Its fibers stimulate the elimination of toxins, "bad" cholesterol, relieve excess bile. Therefore, its use protects against diabetes, increases the effectiveness of treatment for diseases of the cardiovascular system.

3 . Since ancient times, okra has been used in the treatment of colds (flu or bronchitis). A decoction of the plant (only fresh pods are taken) helps stop coughing.

4 . Given the low calorie content of okra, it is actively recommended in various dietary options for people with obesity.

5 . Some experts claim that regular intake of the plant prevents the development of cataracts.

6 . Recent scientific studies confirm that the specific properties of the plant counteract the spread of cancer cells and contribute to the prevention of some common types of this terrible disease.

7 . The healing properties of okra help to strengthen and develop joints. Regular use reduces the risk of atherosclerosis.

8 . A number of scientists believe that the use of okra increases potency.

9 . The plant helps to cure constant fatigue and depressive moods.

Okra has practically no contraindications. Restrictions - individual intolerance and the possibility of allergic reactions.

Cooking features

For cooking, it is better to use non-metallic dishes, otherwise they will darken.

Experienced professionals take immature bright green okra pods. The “older” the fruit, the tougher and less tasty it is. A suitable pod size is 5-10 cm. Okra should simply break, but be "springy". It tastes like green beans, eggplant or asparagus. Okra pods must be cooked very quickly or they will fall apart.

The taste of fresh okra is best felt in salads with red peppers, seasonings, and also with tomatoes. Serve it as a side dish for seafood or meat, including poultry. Due to its ability to thicken quickly, it can be used to make soups and sauces. It is good for cooking in any way: stewing, frying, salting and pickling, freezing and drying, you can even sugar.

Inhabitants of African countries use dried seeds as an alternative to coffee.

Unripe okra seeds are canned and eaten like green peas. Also, oil is produced from its seeds, which is identical in composition and taste to olive oil.

Okra adds spice to dishes. Its unusual taste is successfully emphasized: lemon juice or vinegar, basil, thyme and marjoram.

Okra Recipes

Sauté the okra, onion, carrot, skinless tomato, and bell pepper in one pan for 15 minutes. Do not stir. Half a minute before readiness, put garlic in the resulting sauce. Add pre-fried chicken pieces. Keep on low heat.

The grill heats up to maximum. In a small bowl, mix 1 teaspoon of salt, sugar, paprika and ground coriander, ½ tsp each. cayenne and black pepper and ¼ tsp. celery seeds. 450 grams of fresh okra must be washed with running water and dried, cut off the tips from the side of the "tail". Then you need to mix the vegetable with 1 tablespoon of butter and a mixture of spices, transferring it first to a large bowl.

For frying, put the okra on a hot grill perpendicular to the rods (so as not to fall through) and fry on all sides for 3-4 minutes until golden brown.

1 diced onion fried in 2 tbsp. vegetable oil. 6 cloves of garlic are added, fried until golden brown. Next put 450 grams of frozen or fresh okra, 3 chopped fresh or canned tomatoes, tomato paste, salt and black pepper (quantity - to your taste).

Everything is mixed, brought to a boil. Then the fire must be reduced and boiled for 35-45 minutes until the okra is ready. Serve with rice.

Growing and caring for okra

Okra is easily grown even by an amateur vegetable grower in the garden. It actively grows in conditions of good illumination, heat and humidity.

Land for planting needs fertile, not clayey, not swampy and not saline. It is better to choose a place protected from the wind, on the south side. Okra develops well at a temperature of +20 - + 25˚С. A plot for growing a plant should be prepared in the fall - dig up and apply organic or phosphorus-potassium top dressing. In the spring, you should re-dig and fertilize with ammonium nitrate.

Care must be taken when caring for okra. Touching a plant , you can get irritation, itching and burning. Wearing gloves is a must!

Grow okra most often through seedlings. Landing begins in mid-April. After transplanting, the plant is difficult to adapt, so it is necessary to plant in separate containers. A month later, the seedlings are transferred to the soil prepared on the site. Seedlings will be healthy and tenacious when using various peat mixtures with the addition of biohumus.

If you do not want to deal with seedlings, then you can grow from seeds directly in the soil. But only when it becomes warm (end of May - June) or planted "under the film". Sow deep
about 5 centimeters with a distance between sprouts of 60x30 cm. Before sowing, okra seeds are soaked to swell for about two hours.

Okra begins to bloom after 2 months with beautiful yellow flowers, and then pleases the eye with fruits in the form of a box.

Harvesting should not be delayed, and it is better to do it every 3 days, otherwise the fruits will become unusable. 5 days after maturation, they become rough. It is recommended to cut them with scissors.

Okra is recommended to be fed with bird droppings diluted with water, or nitrophoska (dilute 2 tablespoons in a bucket of water), or potassium salt. You can do pinching. This helps to speed up the appearance of fruits. Be sure to loosen and mulch the beds.

If you need to collect seeds, the fruits should be kept on the bush until completely dry.

This vegetable has a lot of names, including: gombo, okra and ladies' fingers. If you hear this name, it means that we are talking about okra - a rather valuable vegetable crop that belongs to the Malvov family. Nothing is known about the homeland of this plant, but it is widely distributed in Africa, North America, India and the tropics. Some call her homeland West Africa, others - India. This is due to the fact that a wide variety of varieties and types of okra grows in these places. The vegetable is found in Europe, but the Arabs brought it there. It is grown in Russia and Ukraine. This became possible after the onset of a noticeable warming. The number of enthusiasts growing it is very small.

Okra is an annual herbaceous plant. In height, it can grow up to 40 cm, but there are times when the vegetable reached two meters. Okra has a very thick and branched stem. Leaves drooping light green. They are very large and seven-lobed, although there are five. The flowers are quite large, having a yellowish-cream color. They are located on pedicels in the axils of the leaves. This is where the fruits are formed. In the people, the fruits of okra are called boxes, due to the fact that they have a 4-8 faceted shape, inside which are seeds.

Useful and medicinal properties

This vegetable regulates blood sugar levels due to the fact that okra plant mucus and its dietary fibers are absorbed in the small intestine. People with gastrointestinal disorders are especially recommended to buy dishes that contain okra.

This is just an ideal vegetable for weight loss, because it does not harm health. Okra is a wonderful assistant in the fight against such diseases as: tonsillitis, depression, chronic fatigue. Okra can even reduce asthma attacks. This vegetable is especially good in the diet of people suffering from atherosclerosis. In addition to all this, okra is able to strengthen the walls of capillaries.

Okra flushes out excess cholesterol and toxins from our body. Prevents the occurrence of bloating, constipation, and also helps in the treatment of stomach ulcers.

A study was conducted on okra, which proved that it can prevent rectal cancer. It reduces the risk of diabetes and cataracts.

Vegetable solves all problems associated with potency. Doctors often attribute okra to patients after surgery.

It has only 31 calories, which is why okra is so important in dietary nutrition.

In cooking

Cooking is the main area of ​​application of okra. Young leaves are also suitable for cooking. Its taste is somewhat reminiscent of asparagus and eggplant. In this regard, the vegetable is prepared using the same recipes as for similar products.

Okra can be stewed, boiled, canned, and even used in salads. It is ideal for preparing soups, meat dishes, appetizers and vegetable dishes. As a side dish, it goes well with poultry, fish and meat.

Okra, during heat treatment, releases a huge amount of mucus. This is great if you're making soup, but if you don't want that much liquid, sauté the vegetable over high heat with lemon or tomato juice.

The seeds of okra also deserve attention, because after a thorough roasting they can be used instead of coffee. They are often pressed to produce an oil with a rather subtle and very pleasant aroma.

Dangerous properties of okra

Okra has no contraindications, except in cases of individual intolerance. However, large pods have small stinging areas that can be neutralized by heat treatment, otherwise they can cause unpleasant skin itching, so gloves are recommended. Also, while cooking okra, do not forget to remove hairs from its surface, because. in some cases, they can cause an allergic reaction.

Do you have 15 minutes of free time? Try to cook an unusual dish - fragrant stewed okra.