‘Burmese’: The light green to yellow pods of this variety are as beautiful as its white flowers with purple centres.‘Five Creek Cowhorn’: This variety bears light green to yellow long pods.Varieties with yellowish and white shells: The okra varieties with red colour are particularly beautiful ‘Red Burgundy’: The fruits of this variety are particularly intensely coloured they shine in a rich dark red to purple colour.‘Bowling Red’: This variety bears light to dark red pods.‘Red Velvet’: The fruits of this variety bear a beautiful bright red colour.‘Lee’: The pods of this variety are small and tasty.‘Emerald’: No spines are borne by this variety, which produces roundish pods.‘Clemson Spineless’: This variety is high yielding and without spines.‘Eagle Pass’: This variety bears short, thick pods as well as yellow flowers.‘Cow horn’: Like cow horns, the fruits of this variety are particularly long.‘Cajun Delight’: This variety gives you green pods, as well as beautiful white flowers.‘Alabama Okra’: The special feature of this variety is its bicolour fruits: they are both green and red.‘Sunshine love’: The pods of this variety are rich green.Below, we have compiled a selection of different varieties for you. The variety dectermines the shape of the fruit and the colour of the pods. Okra varietiesĪs varied as the names are for okra, as is the range of varieties that are available. Small, white seeds form in the cross-section of the five- to six-sided pods. The fruit can be light green, dark green, yellow or even red, depending on variety. These quickly develop into 10 to 20cm-long tapering ones. From July, pretty flowers in white to light yellow or even purple appear on the leaf axils. Large leaves on long stalks grow at the nodes of the stems. The stems of the plant are light green to reddish and covered with hairs. Okra is an annual plant and can grow up to two metres in height under optimal conditions. A close relative of the hibiscus, the okra flowers particularly beautifully Today it is cultivated in all tropical areas of the world, the main cultivation areas being Nigeria, India and Pakistan. Okra then found its way to North and South America through the slave trade. From there, it spread rapidly across the entire African continent and continued on to southern Europe. Originally, the vegetable comes from the highlands of Ethiopia. Okra is one of the oldest crops on earth – it is said to have been cultivated 4000 years ago. In traditional medicine, they are even used to treat stomach irritation. In terms of taste, the pods of okra are similar to green beans and are not only delicious, but also low in calories and good for digestion. It is considered even more difficult to grow in our latitudes than, for example, peppers ( Capsicum) or aubergine ( Solanum melongena). If it is not warm and sunny enough, the cultivation of okra will not be successful. This may also be due to the fact that climatic conditions in this country are not optimal for the tropical vegetable. Oil can be obtained from the seeds of the okra – they are even roasted and ground as a coffee substitute. For example, it is used in spicy curries, soups or chutneys. This pod with numerous names is valued as an important vegetable and used in many ways in local cuisine, especially in Africa and Asia. Other names for okra include gombo bean or okolo, Egyptian bean, gambo, gombo, Greek horn, green beak or hibiscus fruit. In Asia, it is called ‘Lady Fingers’ or ‘Bhindi’ because of its shape, but it is also known as ‘Quiabo’ in Brazil, ‘Quimbombó’ in Cuba and ‘Bamya’ in the Mediterranean. This delicious pod is known by many different names around the world. Incidentally, hibiscus ( Hibiscus) also belongs to the same family, which explains the beautiful flowers of the okra plant. Okra belongs to the bisameibia ( Abelmoschus) genus and is from the mallow family (Malvaceae).
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