Okra is an edible vegetable pod best grown in well drained and well manured soil in tropical and warm regions. At this time, my okra seeds are sitting in a bowl of water because it is sometimes difficult to get them to germinate. This will give them a head start.
One gardener at the seed store suggested that I add a bit of vinegar to the water and another said that I should knick the seeds with a sharp knife. Do you know how small those seeds are?
I found out that okra is related to the hibiscus and cotton families. The okra's pale yellow flowers do remind me about the hibiscus but the relation to the cotton is a stretch. The okra blooms attract pollinating insects as well as stink bugs. The latter are the light green, shield shaped beetles.
I read somewhere that the okra leaves may be cooked as greens (kale, mustard, etc) or they may be eaten raw in salads. I will check this out for myself later this summer. I usually cut up the okra and stir fry them with onions. Okra in any form is an acquired taste--a good and interesting taste, different.
If you have a taste for okra, also known as lady finger, you love the slime and all. Okra is used in gumbo, a famous New Orleans soup thick as stew. The okra is used as a thickening agent. The gumbo is made in so many different ways and served over rice. It is good eating.