Storage: Do not wash the okra until you are ready to use it. If you are eating the okra fresh, store it in a plastic bag for 3-5 days. To freeze, wash the okra thoroughly, remove the stems, and blanch in boiling salted water for 3 minutes. Remove the okra from the water and place in ice water to halt the cooking. Dry the okra on paper towels and place in an airtight bag in the freezer. If frozen the okra will last for several months.
Preparation: Okra can be prepared in a variety of ways. Okra is most often added to stews because the vegetable's texture can slightly thicken any liquid it's cooked in, but okra can also be roasted or deep fried. To prepare the okra, remove the tough stem and treat it as you would any other tender green vegetable. Note: if okra is cooked for too long it can develop an almost slimy and unappetizing texture.
Taste: Okra has a mild vegetal taste, similar to a raw green bean.
Nutritional Benefits: Okra is high in vitamin C (for immunity), vitamin K (for protein synthesis), folate content (for cell maintenance and growth), dietary fiber (for digestion), and is known for helping stabilize blood sugar.