1. Artichoke
  2. Asparagus
  3. Aubergine
  4. Avocado
  5. Beansprouts
  6. Beetroot
  7. Broad beans
  8. Broccoli
  9. Brussels sprouts
  10. Butternut squash
  11. Cabbage
  12. Carrots
  13. Cauliflower
  14. Cavolo Nero
  15. Celery
  16. Chard
  17. Chicory
  18. Chillies
  19. Climbing Beans
  20. Courgettes
  21. Cucumber
  22. Fennel
  23. Garlic
  24. Ginger
  25. Green beans
  26. Horseradish
  27. Jerusalem Artichoke
  28. Kale
  29. Leeks
  30. Lettuce
  31. Mushrooms
  32. Okra
  33. Onions
  34. Pak Choi
  35. Parsnips
  36. Peas
  37. Peppers
  38. Plantain
  39. Potatoes
  40. Radicchio
  41. Radishes
  42. Rhubarb
  43. Rocket
  44. Spinach
  45. Sugar Snap Peas
  46. Swede
  47. Sweet potatoes
  48. Sweetcorn
  49. Tomatoes
  50. Turnips
  51. Wasabi
  52. Watercress
  53. Yam
  1. A
  2. B
  3. C
  4. F
  5. G
  6. H
  7. J
  8. K
  9. L
  10. M
  11. O
  12. P
  13. R
  14. S
  15. T
  16. W
  17. Y

How to cook Okra

Try adding it to gumbos, stews and curries. It can also be roasted, or fried into okra ‘chips’. Okra shouldn’t be eaten raw.

MAKE: Essex gumbo

 

WHAT IS OKRA?

Okra is originally from Africa but now used all over the world. Packed with little seeds, okra has a distinctive texture but a mild flavour, so it works best in dishes with strong flavours and spices.

 

WHEN IS OKRA IN SEASON?

Okra is available from July to October.

 

HOW TO STORE OKRA

Keep okra wrapped in a damp cloth in the fridge.


What are the health benefits?

Okra is high in folic acid and it's a source of vitamin C, calcium and potassium. Nine medium okra count as one of your 5-a-day (one portion of veg or fruit is 80g raw weight).