The Whole Okra

The Whole Okra is a lighthearted but information-rich collection of okra history, lore, recipes, craft projects, growing advice, and more. Follow along with author Chris Smith as he recounts what he’s learned from various chefs, food historians, university researchers, farmers, homesteaders, and gardeners. On his journey, Smith discovered an amazing range of delicious ways to cook and eat the plant, along with ingenious and surprising ways to process it from tip to tail: pods, leaves, flowers, seeds, and stalks. Inside, you’ll find classic recipes like fried okra pods and okra soup and unexpected delights, including okra seed pancakes and okra flower vodka. In addition to recipes, Smith researched the history of okra as a fiber crop for making paper and the uses of okra mucilage (slime) as a preservative. The Whole Okra is foremost a foodie’s book, but Smith also provides practical tips and techniques for home and market gardeners. He gives directions for saving seed for replanting, fo