My old timer gardening buddy says when one cuts the okra from the plant to
also cut the accompanying leaf...He had no clear reason, but said "that's
what you do"...
Any merit to that practice?
I've been growing okra for many years, never heard of that practice.
I cut just the pods with a small amount of stem when they're fairly
small, about 3-4 inches... I don't really see how you can include a
leaf without also cutting into the main trunk and damaging the
Usually I freeze them in zip-locs and save them for the winter months
for soups and stews. Okra is kinda ok breaded and fried but then I
don't consider it so much a vegetable as fat laden breading so it's
rare I fry them. Those I don't freeze get cut into salads and I
pickle some. I began growing okra from when I visited Belize many
years ago and saw them growing everywhere; large handsome plants with
gorgeous blossoms. Okra does best in warmer climes but they grow here
in NY too.
That would be tedious and not much okra would be left after seeding.
When harvested young the seeds are not very seedy (nor the pods very
slimey), they're more a gelatinous mass like very yound cucumber
seeds... and when cooked in soups and stews the seeds kind of
disintegrate. I suppose you can push raw okra through a Foley food
mill to remove the seeds, but then what would be the point, all you'd
have is green goo... kind of like shaving gel... how about an okra
i mainly use them in soups, so i don't have to deal with the seeds much. i
pick my okra kinda young too, as you mentioned, for that reason also. I
leave a few to mature more, and fry those on occasion for my hubby and son.
When "de-seeding" last year, i got smarter than the year b4 and took a knife
with a small thin blade, cut the top off, and just used the knife to kinda
core the okra out. left more okra and less mess too.
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