Bamia, growing and how to eat it (photo)
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Growing okra from seeds, useful properties and recipes
We accidentally met okra 5 years ago: attention was attracted to the dry seed pods, which the seller, he said, used as ... a coffee substitute.
Abelmoshus, hibiscus edible, color, gumbo, bhindi, lady fingers - all these are the names of okra, a plant belonging to the family of malvaceae. More and more okra is gaining the love and recognition of gardeners in Russia, although recently this culture was little known, despite the fact that the fruits of okra are used for food on all continents.
However, the okra’s homeland has not been established. This is probably West Africa or India - this is where the largest number of cultivated and wild varieties of okra were found. In Russia, okra is grown in the south of the country - in the Stavropol and Krasnodar territories.
IT IS INTERESTING! Bamiyu in the beginning of XX century. grew up on his estate Melikhovo, that in the suburbs, AP. Chekhov, who was always interested in rare and exotic plants, and the garden at the White dacha of the writer in Yalta and at all served as a real test site for testing southern species.
We sowed the seeds in spring, in April, in separate 400-gram cups, pre-soaked for a day in warm water. For seed germination, the air temperature should be a minimum of 18-20 °. Ammonia is a thermophilic plant, its agricultural technology is similar to that of eggplants, but unlike them, it is not dived.
See also: Exotic plants in the garden - what can you grow?
Seedling okra is undemanding, it develops quickly, but if it is too wet, it can suffer from a black stalk. In the middle band, the bamia is grown in greenhouses, in warm regions, in order to accelerate the ripening, the seedlings are kept under film cover or planted in a sheltered place, for example, on the southern side of the house or farm buildings.
Productivity depends heavily on farming. With timely watering and top dressing pods on okra appear every day. On average, the pod weighs 10-15
With the onset of heat, in mid-May, seedlings were planted in a permanent place, leaving 30-50 cm between plants in the row and a row spacing of 50-70 in width. The Earth clod was not damaged so as not to injure the roots, and the plants quickly went into growth. We did not create any special conditions for okra, in warm summer and on good land it grows on the principle of "planted and forgotten". Although, of course, watering and weeding are also necessary. Ok ok ok ok ok okay fertilizing with organic fertilizers.
In favorable conditions, a plant in adulthood reaches 2 m, but it does not need support. Yellow okra flowers look very impressive, which later turn into no less decorative spiers - finger-shaped fruits. The most decorative red-fruited variety of okra Red Burgundy.
What is the use of okra?
In America, okra is considered an anti-cancer product No. 1, explaining its effectiveness with a high concentration of a powerful antioxidant glutathione.
The chemical composition of okra is extensive: it contains vitamins and minerals such as B1, B6, B8, A, C, K, as well as calcium, iron, calcium, magnesium, manganese, phosphorus, potassium, zinc. At the same time, okra is low-calorie - only 31 kcal per 100 g of pods, but so useful and nutritious that it is called the "vegetarian dream." Dishes from okra help to recover faster after an illness, hard work or prolonged workload. This vegetable is especially useful for pregnant women (due to the large amount of folic acid).
Application of okra
The use of okra for culinary purposes is very wide. Immature pods are eaten raw, boiled, stewed or fried. Cut them into salads from fresh vegetables (okra fits well with tomatoes, bell peppers, cilantro, garlic and onions), soups, vegetable stew, fry with other vegetables on the grill, served separately, as a garnish or, say, in the form of scrambled eggs okra. Young pods are very tender and do not require long heat treatment. So that they keep the shape, they are added to the dish in the last place.
See also: Cultivation of okra
Young leaves of okra are added to salads and soups, and the fried seeds are suitable for making a bitter drink, similar to coffee. And from the seeds make a fragrant oil, rich in unsaturated fats like omega-6.
If you want to feast on okra throughout the year, you can prepare it for the future - for example, dry, preserve or freeze.
Before you prepare the okra, you need to wipe the pods with a cloth to remove all hairs from the surface and rinse well, as they can cause an allergic reaction.
BAMIYA is quite drought-resistant and does not tolerate overmoistening. It grows on most soils, except saline and poorly drained.
Bushes developed rapidly, at the end of June we picked and tried the first pods ... and it became clear that the main course was not a coffee drink from seeds, but the pods themselves! Young, tender and soft, they turned out to be very tasty, in their raw form resembling a cross between asparagus and eggplant. Inside there are small immature pea seeds, and the gelatinous liquid released when chewing the pods gives a very unusual feeling!
Children appreciated the delicacy with dignity: now they race one another in the mornings to look for new pods that appear almost every day.
Now we grow the okra every year. During this time, several new varieties appeared in our large collection of seeds. Red Burgundy has completely dark red fruits, stems and petioles of leaves, the plant looks very decorative. Thick fingers have green-white fruits, very thick, 10 cm in length, many-sided, they look like small stars in slicing, whereas in Clemson variety the fruits are light green, very tender, thin, up to 15 cm. Agrotechnics for these varieties are the same, maturation time too.
© Author: K. and E. Kovalenko Krasnodar Territory
BORA IN OPEN GROUND
Okra - GROWING, ADVICE AND FEEDBACK
HOW I GROWED OBAMI - MY FEEDBACK
Okra has grown in my greenhouse! "What is this?" everyone who saw her asked.
I got to know okra while looking through a catalog. I saw her photo, was impressed and immediately decided that I really need this plant (I like to grow any exotic). I bought seeds and with full determination began to prepare for sowing.
To begin with, it was worth finding out what kind of animal it is and what it is eaten with? Turned to the omniscient internet. I found out that the plant belongs to the Malvaceae family and is a rare exotic vegetable. It is also found under other names: okra, gombo, ladies' fingers, edible abelmosh.
This herbaceous shrub is an annual, it can be of different heights (depending on the variety), its homeland is Africa. It means he loves warmth. I decided that I would plant okra in a greenhouse. In addition, I read that okra is a very healthy vegetable, contains a lot of protein, vitamins and various trace elements. Well, the more interesting the process will be.
Growing okra turned out to be very easy. I soaked the seeds, sowed them, waited for shoots, grew seedlings, planted them in a greenhouse. She took care of her in the same way as for all plants.
The okra blossomed (her flowers turned out to be the same as those of the mallow), gave the first fruits. In the greenhouse, the plants developed into tall "trees" with powerful trunks.
During the season from five plants, the harvest was insignificant - 25 pods. And another pod, which hid in the foliage, and therefore outgrew, was left for seeds. Nevertheless, the experiment was a success.
Growing previously unknown plants is a very exciting activity. Next season I think to return to the cultivation of this interesting culture.
© Author: Irina Kozlova, Moscow region. Author's photo
Okra: EXOTIC ON THE FLOWER FLOWER AND ON THE TABLE
A native of tropical Africa, okra has long been loved by our gardeners. She was interested not only in its taste, but also in its healing properties.
SECRETS OF GROWING Okra
Sow seeds for seedlings in April, 1-2 pieces each, in individual cups filled with moistened light soil, and cover the crops with film.
The pots are placed on a warm (above + 15 degrees), well-lit windowsill.
Seedlings appear after 10-15 days.
At the beginning of summer (okra does not tolerate frost), the seedlings are carefully transferred to open ground, choosing a sunny place with nutritious light soil.
In dry and hot weather, water.
BENEFIT FOR HEALTH
Okra is a natural cholesterol and toxin fighter. It has the ability to restore depleted body strength and reduce blood sugar levels. Green fruits, eaten fresh or pickled, also help with coughs. In addition, this low-calorie dietary product is useful for those who are watching their figure.
Okra blooms and bears fruit from July to September. Young fruits (3-6 days old) are harvested 2 times a week. If there is a delay, they quickly become coarse and lose their taste.
Okra IN COOKING
Young okra fruits can be fried like zucchini, pickled, boiled, or stewed. They are added to various soups and sauces, and served as a side dish with meat and fish dishes. To preserve the fruits for future use, they are dried and canned.
Unripe seeds are similar to green peas, but the taste is different. They can also be boiled, fried and canned. An invigorating drink reminiscent of coffee is prepared from roasted and crushed seeds.
DISH RECIPES
Indian Fried Okra
Ingredients: okra fruits - 300 g, shallots - 80 g, vegetable oil - 50 ml, green peas - 60 g, ground coriander - 0,5 tsp, dry spices (of your choice) - 1 tbsp. ., salt - to taste.
Preparation: Cut the okra and onion into rings. Heat the oil in a frying pan. Fry the onion for 3-4 minutes. Add okra and green peas. Stirring, fry for another 3-4 minutes. Sprinkle with spices and salt. Stir and keep on fire for several minutes. Serve the dish hot. Fried okra goes great with rice.
Spiced pickled okra
Ingredients: okra fruits - 750 g, water - 500 ml, white wine vinegar (3-5%) - 500 ml, sugar - 50 g, salt - 30 g, black peppercorns, coriander and cumin - 5 g each, dill inflorescences - South, hot pepper - 40 g.
Preparation: put the ingredients, except okra, dill and hot pepper, into a saucepan and fill with water. Bring to a boil, cook for 1 minute until the salt and sugar dissolve. Remove from heat, add dill, pepper and okra to the marinade, stirring. Then cool to room temperature with the lid open. After cooling, close the container and put it in the refrigerator. By morning, the pickled okra will be ready.
This snack can be stored in the refrigerator for up to two weeks under a nylon lid.
Chicken with okra in red sauce
Ingredients: chicken - 1600 g, okra fruits (fresh or frozen) - 1000 g, tomatoes - 500 g, onions - 3-4 pcs., garlic - 3-4 cloves, olive oil - 50 ml, brown sugar - 1 tbsp. .l., salt and pepper - to taste.
Preparation: moisten the okra fruits with wine vinegar and let them dry. Cut the chicken into portions and fry in oil in a frying pan over high heat until golden brown. Transfer to a bowl. In the same oil, sauté chopped onion and garlic. Add chicken, peeled and diced tomatoes, peppers, spices and simmer for 25 minutes. Then put the okra in the pan, stir, cover with a lid, and simmer for 20 minutes. Remove from the stove and leave to brew for a bit.
Salad with okra, mussels and bacon
Ingredients: okra fruits - 2 pieces, a few lettuce leaves, a handful of marinated mussels, a thin strip of bacon, green onions, soft cheese, a small cucumber, salt, pepper, spices and olive oil - to taste.
Preparation: Mix the crushed ingredients in a bowl. Add spices, pour oil and mix everything.
© Author: Irina CHUDAEVA, lead. scientific co-workers Institute of Naturopathy, Moscow
WHAT IS OBAMIA - REVIEWS AND DESCRIPTION ON VIDEO
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It is also called lady's fingers, although many fruits rather resemble the claws of a predator. Fresh okra fruits are a big fan, it is better to cook stew from them, add them to summer soup, fry and stew. The pods themselves can be pickled, dried or frozen for the winter.
Okra blooms surprisingly beautifully and for a long time - up to a hundred days, but the result of this flowering is fruits that look like trihedral bean pods.
Okra is a southerner, she loves an abundance of light and warmth, and is not afraid of drought. There are very good varieties of okra, such as Lady Fingers, as well as the magnificent White Velvet variety, almost echoing Green Velvet, White Cylindrical, Sona variety and Dwarf Green.
Okra can be harvested before the first frosts, until the plant dies from them. When harvesting and caring for the plant, wear gloves, otherwise you can get hurt on the prickly bristles of foliage, which, in addition, like nettles, can burn the skin.
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I waited a whole year for an answer to the question about okra, but no one answered, so I did not sow the seeds. Their shelf life expires in December this year, so there is still a chance to sow seedlings in winter. Dear summer residents, well, someone grows okra! Share your experience. Will it grow in the Kaliningrad region (in a greenhouse) or is it not worth getting involved? Cucumbers are also tropical plants, and they grow everywhere.
And further. I planted patissons of the Umbrella variety, I bought them in a good store, not expired, they grow normally, bloom, but the fruits are ugly (I attach a photo). I planted only squash this year, I didn't plant zucchini, so they could not get dusty. What caused such an anomaly ?!
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grow okra?
I was given okra seeds. Subtracted that in Russia this vegetable is grown only in the Krasnodar region. Maybe someone tried to grow in other regions? Only in the greenhouse? And is it worth it to spend time and effort?
so far yields are not very good, only squash grows well. Unfortunately, there are few letters from the Baltic states, but I would like to know how the crops of vegetables and fruits are obtained in our climate. Is it really necessary to grow in greenhouses? The best advice tips gardeners from Leningrad region. I advise the summer residents of the Baltics to grow a monastic cucumber of Polish selection, it withstands our fogs, grows well in the open field, does not get sick for a long time and tastes good.
Julia