What is the botanical name for okra?
Abelmoschus esculentus
Okra/Scientific names
What is the genus and species of okra?
Okras
Okra/Genus
What is English term of okra?
Okra (Abelmoschus esculentus) are known in many English-speaking countries as lady’s fingers or gumbo) is a flowering plant in the mallow family, related to cotton and hibiscus. It is valued for its edible green seed pods.
What is local name for okra in India?
Bhendi (Abelmoschus esculentus) is a common vegetable in India. The common names are Ladies Finger, Okra, Bhindi (Hindi), Dhenras (bengali), Vendai (Tamil), bhindo (Gujarati), Bendekayi (Kannada), Ventaykka (Malayalam), Asra-pattraka (Sanskrit), etc.
What phylum is okra fruit?
Tracheophyta
Species Abelmoschus esculentus (L.) Moench (Okra)
| Biological classification: | kingdom: Plantae – phylum: Tracheophyta — class: Magnoliopsida — order: Malvales —- family: Malvaceae —– species: Abelmoschus esculentus |
|---|---|
| Links: | eol GBIF CatalogueOfLife BHL |
Is there a vegetable called okra?
Okra, also known as gumbo or ladies’ fingers, is a warm-season vegetable. It is a good source of minerals, vitamins, antioxidants, and fiber. It contains a sticky juice that people use to thicken sauces. Okra has a mild taste and a unique texture, with a peach-like fuzz on the outside.
Is okra and ladyfinger same?
Both are names for the same plant bearing the two scientific names. “Okra” is used in the United States and the Philippines while “lady finger” is used as an English name outside those mentioned countries.
What kind of plant is tomato?
tomato, (Solanum lycopersicum), flowering plant of the nightshade family (Solanaceae), cultivated extensively for its edible fruits. Labelled as a vegetable for nutritional purposes, tomatoes are a good source of vitamin C and the phytochemical lycopene.
What part of the plant is okra?
seed pod
The edible part of the plant is the immature seed pod, which is shaped like a rocket and pointed at the top. This warm season vegetable originates from tropical Asia. Okra is used in cooking to flavor and thicken soups and gumbos, but it is primarily consumed pickled, sautéed, steamed or batter-fried.