Okra Flower
by Michelle Meenawong
Title
Okra Flower
Artist
Michelle Meenawong
Medium
Photograph - Metal Print
Description
Okra or okro, known in many English-speaking countries as ladies' fingers or ochro, is a flowering plant in the mallow family. It is valued for its edible green seed pods. The geographical origin of okra is disputed, with supporters of West African, Ethiopian, and South Asian origins. The plant is cultivated in tropical, subtropical and warm temperate regions around the world.
The plant and its seed pods are also known as "lady's fingers". In various Bantu languages, okra is called (ki)ngombo or a variant, and this is possibly the origin of the name "gumbo", used in parts of the United States and the English-speaking Caribbean (via Portuguese quingombo). In India, it is known by the names vendakkai and bhindi.
The species is a perennial, often cultivated as an annual in temperate climates, and often grows to around 2 metres (6.6 ft) tall. It is related to such species as cotton, cocoa, and hibiscus. The leavesare 10–20 centimetres (3.9–7.9 in) long and broad, palmately lobed with 5–7 lobes. The flowers are 4–8 centimetres (1.6–3.1 in) in diameter, with five white to yellow petals, often with a red or purple spot at the base of each petal. The fruit is a capsule up to 18 centimetres (7.1 in) long with pentagonal cross-section, containing numerous seeds.
Abelmoschus esculentus is cultivated throughout the tropical and warm temperate regions of the world for its fibrous fruits or pods containing round, white seeds. It is among the most heat- and drought-tolerant vegetable species in the world and will tolerate soils with heavy clay and intermittent moisture, but frost can damage the pods. In cultivation, the seeds are soaked overnight prior to planting to a depth of 1–2 centimetres (0.39–0.79 in). Germination occurs between six days (soaked seeds) and three weeks. Seedlings require ample water. The seed pods rapidly become fibrous and woody and, to be edible as a vegetable, must be harvested when immature, usually within a week after pollination. Okra is available in two varieties, green and red. Red okra carries the same flavor as the more popular green okra and differs only in color. When cooked, the red okra pods turn green.
The most common disease afflicting the okra plant is verticillium wilt, often causing a yellowing and wilting of the leaves. Other diseases include powdery mildew in dry tropical regions, leaf spots, and root-knot nematodes.
A very grateful thank you to the following groups for featuring this picture
Global Flowers Photography
09/14/2018
Uploaded
August 2nd, 2018
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