Edible Hibiscus or Okra

In short: Edible hibiscus (okra, Hibiscus esculentus) is a heat-loving annual grown for its edible pods. Sow seeds from late February to March at over 20 °C, move seedlings outdoors at the end of May and space them at least 60 cm apart. Harvest pods young, around the fifth day after flowering, at about 6 cm.

Most of us know hibiscus as an ornamental shrub or houseplant. However, the hibiscus family also includes edible hibiscus, syn. okra (Hibiscus esculentus, syn. Abelmoschus esculentus) from the mallow family (Malvaceae), which is worth growing. The name hibiscus comes from the Egyptian ibis bird and from the Greek iskó meaning "I resemble, I feel". Hibiscus species: Rose of Sharon, Garden hibiscus, Kenaf hibiscus, Chinese hibiscus, Swamp hibiscus etc...

It's an annual heat-loving herb with beautiful yellow flowers with a red eye in the center. These flowers are hermaphroditic and grow in the leaf axils. It's a robust plant; the hairy stem can grow up to 3 meters tall. The large leaves are arranged alternately, they are palmate in shape with 5-7 toothed lobes. The fruit is an edible 6-20cm long conical capsule, longitudinally grooved, which can contain up to 60 seeds.

Origin and Alternative Names:

The exact origin of this hibiscus is not precisely known. Its homeland may be Africa or India. It's mainly grown in tropical and subtropical areas, where we can encounter it under other names. Okra (this is what edible hibiscus is called in Africa and America), gombo (this is what it's called in Spanish-speaking countries), bamija (in Balkan countries and Turkey), bhindi (what the inhabitants of India call it).

Growing Hibiscus

Edible hibiscus likes sunny and warm locations, sheltered from wind. In our climatic conditions, we can successfully grow it in greenhouses or polytunnels. Those who don't have a garden but would still like to try growing this unconventional type of hibiscus can try growing it on a balcony. That will also be a good choice. We can pre-grow seedlings at home by the window. We sow seeds at the end of February through March in small pots and ensure a temperature preferably above 20 degrees Celsius. We'll speed up seed germination by soaking them in water for 24 hours before sowing. At the end of May, when there's no longer a risk of ground frost, we can place the pre-grown seedlings in their permanent location. The soil for planting should be humus-rich, loamy-sandy, and well-draining. The growing requirements of this hibiscus species could be compared to growing greenhouse cucumbers. Because the plants grow very large, it's good to tie them to stakes or otherwise provide support. We plant them at least 60cm apart, and when we pinch out the growing tip at a height of 60cm, we'll promote their branching and bushy growth. Water regularly and sufficiently. Using mulch spread around the plants, we'll retain more moisture and simultaneously prevent unwanted weed growth.

Hibiscus plants will grow better when we provide them with nutrients through fertilization. We can fertilize every 14 days with mineral combined fertilizers or liquid fertilizers of organic origin. Hibiscus and oleander drops 500ml (suitable product) is suitable, which is applied by watering onto the soil surface.

Fruit Harvest:

With good care, the plants will reward us with their fruits, producing 4-6 pods during the growing season. These should be harvested while still unripe and young, ideally on the 5th day after flowering, when they are still tender, juicy and mucilaginous inside, about 6cm long, and still without seeds inside.

Usage:

The fruits have wide application in the kitchen. They can be consumed cooked or even raw. From raw pods, we can prepare a delicious salad; cooked ones are added to soups and as a side dish to main courses, especially meat or fried dishes. To prevent the pods from being slimy after cooking, drizzle them with lemon juice beforehand and let them rest for a while. When preparing the pods by frying, remove the tips and stems with a knife, and just like cauliflower, boil them for 10 minutes in salted water before frying. Dry them well and fry until crispy. Pressed oil from hibiscus seeds is also used in the kitchen, or we can prepare a coffee substitute ourselves by roasting and grinding the ripe seeds.

If we want to preserve the pods for later use, freezing, drying, or preserving in acidic brine are suitable methods.

Okra is a dietary food, has low energy value, contains many vitamins, including a high content of vitamin C, B vitamins, vitamin A, and folic acid. It also contains magnesium, calcium, iron, potassium, manganese, fiber, proteins, and carbohydrates. It has a beneficial effect on the digestive tract.

Recipe to Finish:

Baked Okra Moussaka

500g okra pods, 2 tablespoons butter, 2 tablespoons vinegar, medium onion, oil, 2 eggs, 125ml milk (half a cup), salt

Instructions:

First, cook the young okra pods in lightly acidified water, then drain and let drip dry. Place half of the pods in a baking dish, sprinkle with onion fried in oil, cover with another layer of okra, and place in the oven to bake. After 5 minutes, pour over the beaten egg mixed with milk and continue baking until golden brown. Suitable to be consumed as an appetizer before the main meal or as a dessert.

Enjoy your meal :)