How to select for best flavor:

Choose small, 2 to 4-inch pods that are a deep green in color. Larger pods will be woody and tough. In addition to large pods, avoid any that look dull, dry, shriveled or discolored. Okra can be kept up to a week in your refrigerator in a plastic bag, but it is best to buy only what you will use immediately.

Peak of the season:

Okra needs a long, hot summer to fully mature, so most U.S. okra comes from Georgia, Texas and Florida. It is available year round, with the peak season from July through October. Cuba used to export a lot of okra to the U.S., but with the 30-year-old embargo still in place, there is none.

Nutritional value:

Okra is a pretty good source for vitamin A and calcium and also contains some potassium, phosphorus and vitamin C. Eight pods give about 25 calories and only traces of fat. Okra seeds are an excellent source of protein and amino acids.

General information:

You eat more okra than you realize. It is a main ingredient in commercial soups and in ketchup. Okra is an excellent thickener for soups and sauces. The nutritional value of okra seeds is a fairly recent discovery. The seeds of dried okra can be used like dried beans or can be ground to make an interesting coffee substitute or a protein-rich additive to bread dough.