How to Buy, Store, and Cook Okra, an Often Overlooked (but Delicious) Vegetable

When you think of okra, what comes to mind? For some people, the vegetable is a mysterious finger-shaped pod with a notoriously slippery texture. But if you've had the privilege of eating properly cooked okra, you know how just how versatile (and delicious!) the summer vegetable can be. Here's everything you need to know about buying and storing okra, plus how to prepare okra, and how to cook okra for the best texture and flavor.

What Is Okra?

Okra, also known as lady's fingers, is the young seed pod of Abelmoschus esculentus, a warm-weather plant that’s part of the hibiscus family. Native to Africa, the plant is grown in tropical climates around the world, including Asia, Southern Europe, and the southern United States.

Botanically, okra pods are considered fruits, but they’re eaten as vegetables. Green okra is the most common variety, however, there are also burgundy, purple, orange, red, and even white cultivars, says Adele Ledet, chef-instructor at Auguste Escoffier School of Culinary Arts. Okra thrives during the summer months—June to September, depending on the region—though it can grow almost year round in warmer areas such as South Florida.

Taste and Texture

Okra has a mild earthy and sweet taste, says Emilie Berner, chef-instructor at the Institute of Culinary Education. But if okra had a claim to fame, it would be its texture. The pods contain a thick gel-like substance called mucilage, which is often described as "slimy" or "gooey," making it a divisive vegetable to some. Still, it’s worth noting that this mucilage plays notable roles in both cooking and nutrition. "In culinary applications, the mucilage works as a thickener for stews and sauces," says Cindy Chou, RDN, chef, registered dietitian nutritionist, and founder of The Sound of Cooking and Cancer Nutrition in a Bowl. The mucilage is also a source of fiber, minerals, antioxidants, and even some protein.

How to Reduce Okra Mucilage

With the right preparation and cooking techniques, it’s possible to minimize the mucilage in okra. Start by slicing the pods (into rounds or lengthwise) and letting them air dry before cooking, which will improve the viscous texture, says Berner. Note that the more okra is cut, the more mucilage it will release—so bigger pieces may be best.

Moist heat cooking (like steaming or boiling) also increases the mucilage, so rapid, dry heat methods (like roasting or sautéing) can help, explains Berner. "Make sure to leave plenty of space between the pieces of okra, as steam [can build up and] result in slimy okra," she says. It's also important to avoid overcooking okra, as this can break down the pods’ cell walls and increase the mucilage, says Berner. Finally, cooking okra with acidic ingredients—like tomato, vinegar, and lemon juice—can improve the texture, Ledet says.

How to Buy Okra

Okra is best picked young, so look for small and tender pods that are about 2 to 4 inches long, per the experts at the University of Kentucky. Skip any pods that are too large, as this can indicate that they're old and fibrous. "Give it a gentle squeeze to check its ripeness; it should snap easily without breaking," says Ledet. "If you hear a seed pop when squeezing, it's a good sign the pod is ready to be eaten." Fresh pods should also be green and free of brown discoloration, adds Berner.

How to Store Okra

At home, refrigerate fresh, dry okra in an airtight container lined with paper towels, says Chou. Only wash the pods (in cold water) just before using them. Otherwise, if stored wet, the pods will become slimy and develop mold, says Chou. "You can also store okra in the vegetable crisper of your refrigerator. Wrap the pods in a paper towel or paper bag, then place in an open reusable silicone bag to allow air circulation," says Chou.

How Long Okra Lasts

"Depending on how fresh the okra was [upon purchasing], it can last up to three to seven days in the refrigerator."

Freezing Okra

Okra is a great candidate for the freezer. To freeze okra, follow these steps provided by Chou:

1. Blanch whole or cut pods for 30 seconds. This will maintain its quality, color, and flavor.
2. Submerge the okra in an ice-water bath.
3. Drain and dry the okra.
4. Place the okra in a single layer on a sheet tray lined with parchment paper.
5. Freeze for one to two hours.
6. Once the okra has frozen, transfer the okra to airtight containers or freezer bags and return to the freezer.

In the freezer, okra can last three to six months, says Chou.

Ways to Use Okra

Okra is a common ingredient in southern U.S. and southeast Asian cuisine, particularly in soups and stews, such as Louisiana gumbo, bhindi masala, and curries, says Berner. However, thanks to its mild flavor, okra fairs well in myriad cuisines and dishes. Like other vegetables, it can be stir-fried whole or cut into bite-sized pieces, which is helpful for reducing its mucilaginous texture, says Chou.

Served Cold

Okra is delicious cold with a dipping sauce or coated with a savory dressing. "To use okra cold, quickly blanch it whole (with or without the stems cut off) in seasoned boiling water for one to two minutes, shock in an ice water bath to stop the cooking process, then drain," says Chou. This will help retain the okra's crunch, creating the perfect canvas for your favorite dressing.

Fried

Okra is often breaded and fried, which can be done in a deep fryer, air fryer, or oven, says Chou. (Try our 15-minute quick-fried okra.) Frying will transform the pods into delightfully crispy confections, which can be eaten as snacks or added to sandwiches. "Most commonly, fried okra [is] paired with soulful dishes like mac and cheese, sweet potato soufflé, fried fish, or barbecue," says Ledet.

Pickled

If you enjoy pickled goods, try pickling okra; the vinegar will help reduce its viscous mouthfeel, according to Chou. Pickled okra "goes well with sandwiches, as a side [for] pork rice bowl or Japanese curry, or in a Bloody Mary cocktail," she notes. Meanwhile, frozen okra (which is available all year round) is a great addition to soups and stews, says Ledet. This is an excellent option if you live in an area with a short growing season.

Experiment

If you'd like to use okra in original recipes, pair the vegetable with onion, garlic, and corn, which play well with its mild flavor. It’s also an ideal partner for cayenne pepper, paprika, bay, and thyme, depending on the cuisine and flavor you'd like to achieve, says Berner. "Warm spices like curry and ras el hanout awaken its mild flavor, [while] lemon and lime brighten the flavor of okra dishes," says Ledet.