Tag: wild wonder

Abelmoschus esculentus

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Abelmoschus esculentus

Okra originated in East Africa and was introduced to Europe in the 8th century CE, and to the Americas in the 17th century. Abelmoschus esculentus is cultivated throughout the tropical and warm temperate regions of the world. It is among the most heat- and drought-tolerant vegetable species in the world.

The pods of the plant are mucilaginous, resulting in the characteristic “goo” when the seed pods are cooked; the mucilage contains soluble fiber. One possible way to de-slime okra is to cook it with an acidic food, such as tomatoes.

Young okra leaves may be eaten cooked or raw. Okra seeds may be roasted and ground to form a caffeine-free substitute for coffee. Greenish-yellow oil is pressed from okra seeds; it has a pleasant taste and odor, and is high in unsaturated fats such as oleic acid and linoleic acid. A useful plant indeed!

Solanum lycopersicum

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cherrytomato

I’d never noticed that a tomato’s seeds were arranged radially inside the fruit.

Tomato seeds are remarkably resilient, surviving the heat of the compost bin and the acids of the mammalian digestive tract. Every time I spread compost on my garden, tomato seedlings pop up, and I’m happy to let these volunteers grow*. Given the competition from other hungry critters, I usually pick the fruit at first blush and ripen it indoors.

*Squash/pumpkin seedlings, on the other hand, are plucked at first sight. I don’t have room for their sprawl.