Comments on: Okra Clemson Spineless

By: Donna Kopsell

Donna Kopsell — Mon, 27 Aug 2007 15:38:38 +0000

I have been picking okra every day or every other day. I like it raw, as well as sauteed or deep fried. I thought I was having another attack of poison ivy, even tho I have avoided any. We’re new to TN and it’s been especially hot and dry. Someone suggested that it might be the okra instead. Guess I’ll have to wear long sleeves and scrub after picking.

By: Tony

Tony — Sun, 25 May 2008 00:49:30 +0000

The dried crimson stamen of okra flowers can be boiled to give a delicious juice, rich in antioxidants and with a taste and color of blackcurrant or cranberry juice. Some may like to add a sweetener.

By: Janet Ann

Janet Ann — Mon, 09 Jun 2008 08:12:19 +0000

That is very interesting, Tony! I love to eat the leaves of tender young okra plants, but did not know about juice from the stamen.

By: Renate

Renate — Fri, 31 Jul 2009 18:22:10 +0000

I hadn’t heard about making a juice from the stamen either. I can’t wait to try it. I just read that you can dry the okra seeds, removing the hull, and grind the kernal for a high protein flour or meal. Does anyone have any experience with this? I’m always looking for ways to stretch other ingredients, and this idea might result in something that can be added to other flours or corn meal.