"Okra is found in it's wild state on the alluvial banks of the Nile and the Egyptians were the first to cultivate it in the basin of the Nile (12'th century BC). It was propagated then through North Africa to the Mediterranean, the Balkans, and India. It arrived then in the Americas at Brazil (1658), Dutch Guinea and at New Orleans before extending in the United States and going up to Philadelphia in 1781."

In the 1800's slaves from Africa used ground okra as a part of their diet, and this apparently led to the use of ground okra seeds as a coffee substitute by other southerners during the American Civil War blockades of the 1860's. Even today, ground okra is used in West Africa to make a "...local soup made from dried and ground okra, baobab leaves or rosselle.

 

Okra is a rich source of many nutrients, including fiber, vitamin B6 and folic acid.

Okra Nutrition (half-cup cooked okra)

• Calories = 25
• Dietary Fiber = 2 grams
• Protein = 1.5 grams
• Carbohydrates = 5.8 grams
• Vitamin A = 460 IU
• Vitamin C = 13 mg
• Folic acid = 36.5 micrograms
• Calcium = 50 mg
• Iron = 0.4 mg
• Potassium = 256 mg
• Magnesium = 46 mg

The superior fiber found in okra helps to stabilize blood sugar as it curbs the rate at which sugar is absorbed from the intestinal tract.

Okra's mucilage not only binds cholesterol but bile acid carrying toxins dumped into it by the filtering liver. But it doesn't stop there...

Many alternative health practitioners believe all disease begins in the colon. The okra fiber, absorbing water and ensuring bulk in stools, helps prevent and improve constipation. Fiber in general is helpful for this but okra is one of the best, along with ground flax seed and psyllium. Unlike harsh wheat bran, which can irritate or injure the intestinal tract, okra's mucilage soothes, and okra facilitates elimination more comfortably by its slippery characteristic many people abhor. In other words, this incredibly valuable vegetable not only binds excess cholesterol and toxins (in bile acids) which cause numerous health problems if not evacuated, but then assures easy passage out of the body of same. Unlike some prescription and over-the-counter drugs for this, the veggie is completely non-toxic, non-habit forming (except for the many who greatly enjoy eating it), has no adverse side effects, is full of nutrients, and is economically within reach of most.

Further contributing to the health of the intestinal tract, okra fiber (as well as flax and psyllium) has no equal among fibers for feeding the good bacteria (probiotics).

 

How to freeze Okra

Start with freshly picked okra. Wash, cut the stems off, being careful not to cut into seed chamber, otherwise the seeds may spill out. Blanch by putting into rapidly boiling water for about 3 minutes. Remove and cool immediately by placing under cool running water. Pat dry, optionally make a cut lengthwise, pack in plastic bags, seal tightly and place in the freezer. Should keep well upto a year.

Choose young pods, no more than 3-4 inches in length. Older okra is tough and fibrous.

Basic Cooking Instructions: Okra is a versatile vegetable that can be stir-fried, boiled, microwaved, steamed, baked, and grilled. It cooks in 3-6 minutes using most methods, 10 minutes if grilled.