Why is okra so slimy?

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Question Why is okra so slimy?

Answer Okra is an amazing vegetable/fruit. When you harvest the fruit pods, it is not slimy at all. Okra leaves and stems actually have little hairs that stick and tickle your skin. They cause most people to itch. When you cut, bruise or dip the fruit pods in water, they emit a clear slime. This slime is the reason okra is such a “polar” food (meaning you either love it or hate it).

The proper name for slime is mucilage (http://www.encyclopedia.com/topic/mucilage.aspx). Most plants contain a small percentage of mucilage. It is most often found in roots, bark or seeds. It aids in water storage, seed dispersal, germination and food reserve. Okra produces more mucilage than most plants.

Believe it or not, okra slime benefits humans as much as it benefits okra. Cajuns use it to thicken soup – called gumbo. It is also used to create a dried egg white substitute. Nutritionists claim it has many health benefits. It not only binds to cholesterol and bile acid toxins. Its slippery nature sooths intestinal tracts and ensures easy passage from the body. Okra is high in fiber and the combination of fiber and mucilage prevents constipation.

Chefs call the mucilage roping. Despite the benefits of mucilage, a chef’s goal is to reduce the appearance of roping while cooking and/or eating okra. After all, more folks will eat okra if it is not slimy. Cooking tips are illusions. The slime is still in the okra. If cooked properly, it’s simply not seen.

Tip number one – eat raw or slightly steamed. Believe it or not, okra tastes good raw. Tip number two – stir fry or sauté entire pods (minus the two ends). Lastly, slice, bread then freeze. The last tip would apply to frying okra which is the preferred method for most Southerners.

Southerners love itchy slimy okra and okra loves the hot South. Plant okra late in the spring, usually in May when the ground has warmed up. Take a soil test to make sure phosphorus levels are adequate. Harvest okra pods when they are less than 4 inches long. Large pods can be dried and used in decorations. Recommended varieties include Clemson spineless (which still has spines), Emerald, Anne Oakley II and a dwarf variety called Baby Bubba.

For more info on cultivation and nutrition of okra, visit http://urbanext.illinois.edu/veggies/okra1.html If you don’t have internet access, call the Extension Office at 893-7533 or email me at gpierce@harnett.org

Every time I eat okra in soup, I remember when I was in the Army. During boot camp, part of our training included chemical weapons training. I remember exiting a building after being exposed to tear gas for a few minutes. The trainees had plenty of “roping” hanging from their noses. Mmmm, mmmm okra.

Gary L. Pierce

Horticulture Extension Agent