Tyler, The Creator - OKRA

Okra

You have rarely heard of okra in the European part of Eurasia, while in Africa, India and North America, okra dishes can be tasted freely.

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What is this a vegetable?

Okra

This vegetable is called differently: ladies' fingers, okra, cuyabo, gombo. Belongs to the Malvaceae family, loves warmth, is an annual herb. The stem height is usually 40-60 cm, but there are some specimens that reach 1.5-2 m.

Flowers - delicate and large, located in the axils of the leaves, have a creamy yellow delicate color. Fruits develop in the same place - they look like a box of 4-8 sided shape - seeds ripen in them.

Okra fruits are also compared with beans or green peppers - in general, something in between.

Recently, the cultivation of okra has become widespread, and okra vegetables are increasingly found on store shelves, fresh or frozen. Only when purchasing it should be borne in mind that the beneficial properties of okra persist only for 3 days. Then the dishes remain tasty, but they become useless for health.

Healing properties

In the okra plant, vegetables and young leaves are suitable for food - this is a valuable quality for cooking.

For medicinal purposes, the use of the fruit is advised in the following cases:

Okra
  • for pregnant women in the first trimester - there is enough folic acid in 100 g of fruits that completely covers the daily intake;
  • in diabetes mellitus - plant mucus and dietary fiber gombo absorb excess glucose, prevent it from being absorbed by the body and excreted at the level of the small intestine;
  • for ulcerative lesions of the digestive system - mucus envelops the mucous membrane, preventing irritation from the effects of hydrochloric acid and bile;
  • for weight loss - there are only 31 calories in 100 g of products.

If you look at the chemical composition, you can find in it:

  • vitamins of group A and B;
  • ascorbic acid;
  • potassium;
  • proteins;
  • carbohydrates;
  • folic acid ...

Okra reduces asthma attacks, helps to recover from sore throats, removes harmful cholesterol, strengthens the capillary walls, reduces the development of cataracts. Thanks to the amount of nutrients that are in an easily digestible form, okra dishes will help restore strength and get rid of depression.

How to grow a valuable crop in your garden?

Okra

Anton Pavlovich Chekhov was the first to master the cultivation of cuyaba. Nowadays he has got enough followers. It is problematic to get a crop outdoors - this plant loves warmth. Therefore, cultivation from okra seeds is preferable in a greenhouse or indoors - on a windowsill.

If conditions allow and the plant is planned to be planted in the open ground in the future, it is necessary to prepare a large amount of organic fertilizers in advance.

Just need to warn amateur gardeners - growing seedlings from seeds is very slow. The result - sprouted grains - can be seen not earlier than in 2-3 weeks.

First, pre-planting is carried out. To grow okra seeds, the required amount is soaked for a day in warm water, and then planted in peat pots. The garden soil is calcined and organic matter is added. The minimum temperature for landing is + 18-20 ° C. 3-5 seeds are planted in one pot. Once the seedlings are about 5 cm tall, they need to be transplanted.

Between individual bushes, the distance should be at least 30 cm - preferably all 50. The plant is drought-resistant, but it needs to be watered regularly - otherwise the planting itself will survive, but the fruit will not tie. The soil is pre-fed before planting with phosphorus fertilizers. It is very important to create comfortable climatic conditions - warm, but without overheating, humidification, but without flooding, You also need to provide good light access.

Row spacing is dug - loosening provides better hygroscopicity and increases the drainage properties of the soil. Weeds must be removed in time, otherwise the seedlings will not have enough vitality and the maximum access of light will not be provided to them. The fruits can be harvested within 2 months after planting.

Harvesting

Okra

The maximum permissible length of the pods is up to 10 cm. If they did not have time to collect them in time, it is better to leave the pods for ripening - for seeds.

The color should be bright green, no damage. If there are spots of mold, dry areas - such fruits are not suitable for food. On dry areas, the pulp is tart, hot - this will break the delicate taste of the dish.

You can't wait until the fruit is overripe. Then there will be an excess of fiber in it, and the dish will turn out to be unsuccessful.

Making gombo: okra recipes

Harvested - now you can cook this healthy product and enjoy the original taste. Before preparing dishes, the hairs that are found on the surface of the fruit must be thoroughly cleaned, wearing gloves beforehand - otherwise you can get burned,like nettle.

Stew Gombo

Ingredients:

  • onion - 2 medium;
  • okra - 0.5 kg;
  • tomatoes - 3 pieces;
  • lemon - 1/2 piece;
  • vegetable oil - 5 spoons;
  • spices - ground pepper - you can mix, fresh parsley, vinegar.

Preparation:

Okra
  1. Okra is soaked in vinegar and water for 30 minutes - enough water to cover the fruit completely;
  2. Finely chop the onion, fry, add to the frying pan, which is on the fire, chopped okra, red ground pepper, top with a layer of lemon and tomatoes;
  3. Simmer until cooked;
  4. Season with salt and parsley before serving.

Meat with okra

Ingredients:

  • okra - 0.5 kg;
  • minced meat of any meat - 0.25kg;
  • garlic - 3 prongs;
  • tomato juice - 0.25 l;
  • spices and vegetable oil.

Preparation:

  • Okra is fried in vegetable oil. The minced meat is mixed with spices and garlic, everything is laid out in layers in a pot - okra on top, poured with tomato juice and put in the oven. As soon as the juice is completely absorbed, the dish is ready.
Okra

There is no need to look for special recipes for cooking okra. It goes well with fish, any kind of meat and poultry, it can be cooked, stewed, canned, used in salads.

There is one caveat - when cooking, this vegetable produces mucus. It is almost invisible in soups and is invaluable in medicinal dishes intended for patients with gastritis or with a history of duodenal or stomach ulcers.

But everyone else may not like the excess mucus.

To avoid mucus secretion, the okra slices are fried over high heat with the addition of lemon or tomato juice. Okra seeds have a delicate and pleasant aroma - especially enhanced by light roasting. They should not be thrown away - they are the raw material for delicious coffee. If possible, be sure to try planting okra on your own windowsill.

This tasty and healthy plant will definitely please. There are no contraindications for the use of okra, except for individual intolerance.

Das passiert mit deinem Körper nachdem du Okra gegessen hast!

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