Okra (Abelmoschus esculentus), also known as lady’s finger or gumbo, is a flowering plant in the mallow family, widely cultivated in tropical and warm temperate regions. It produces long, green pods that contain tiny edible seeds and have a mucilaginous (gel-like) texture when cooked.

Harvesting occurs when the pods are still young and tender—typically 4–6 days after flowering. Farmers usually hand-pick okra every few days, as the pods grow quickly and become tough if left too long on the plant.

As a spice, okra isn't used in the traditional sense like dried herbs or seeds, but its mucilage is valued in cooking as a natural thickener for stews, soups, and curries—especially in dishes like gumbo and West African okra soup. Okra seeds, when roasted and ground, have also been used as a coffee substitute.

Medicinally, okra is appreciated for its nutritional and therapeutic properties. It is traditionally used to:

• Support digestion and relieve constipation
• Help regulate blood sugar levels
• Lower cholesterol
• Soothe stomach ulcers and inflammation
• Support heart and kidney health due to its antioxidant and anti-inflammatory compounds