(Photo by: MDOer John Mark (Monyx) Libarnes. This photo is also published at: http://screwface.multiply.com/photos/photo/13/8)
Locally known as okra (especially in Mainit).
Also known as Lady’s Fingers, Gombo, Okro, Ochro, Okoro, Quimgombo, bhindi, bindi, bamia, bamiya, and bamieh, this annual, herbaceous shrub originated in Africa, where it has been cultivated since antiquity and has been naturalized in the region. It belongs to the Malvaceae (mallow) family, along with cotton, hollyhock, hibiscus, etc. and is readily identifiable by its beautiful, pale-yellow flowers.
The pods and leaves are edible, and young pods can be used in stir-fry and soups either blanched or pickled. When cooked it resembles asparagus, yet it may be left raw and served in a cold salad.
Fruits have a very agreeable taste, but the fact that they are mucilaginous, which makes them suitable for soups, can be disagreeable to some while appealing to others. The ripe seeds have been used as a substitute for coffee; the seed can be dried and powdered for storage and future use. Stems have also been used to manufacture paper.
Source: http://www.geocities.com/pelionature/Okra.htm
Nov 28, 2006
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