Abelmoschus esculentus (Okra)

Widely cultivated in tropical and subtropical regions, this annual herb has an uncertain original wild range. Pale yellow flowers with dark red or purple centers last only one day, but the plant continues producing new blooms. Its immature pods are eaten raw, cooked or pickled; their mucilage thickens soups and stews. Older pods become fibrous. The leaves and flowers are also edible, and roasted seeds have been used as a coffee substitute. Prickly hairs on the plant and pods can irritate the skin. It occasionally escapes cultivation in eastern North America, including Connecticut. Photographed in Florida.