Scientific name: Abelmoschus esculentus
Bangla/local name: Derosh
Taxonomic Position According to Cronquist (1981)
Kingdom : Plantae
Genus : Abelmoschus
Species : A. esculentus
Botanical Description of Okra
Okra known in many English-speaking countries as ladies’ fingers, bhindi, bamia, ochro or gumbo
Habit: Annual herb or some time perennial.
Root: Okra has a strong taproot, which grows up to 50cm deep; spreading up to 45cm.
Stem: Erect, hairy i.e. toughed hairy.
Leaf: The leaves are spirally arranged, the leaf-blade is palmate with five to seven lobes and up to 50 cm in diameter, with few spines; petiole up to 50 cm long.
Flower: The flowers are 4-8cm in diameter and have a dark purple centre.
Fruit: The fruit is a cylindrical to pyramidal capsule, usually ribbed, spineless in cultivars, 5-20cm long, 1-5 cm in diameter.
Table 1. Popular okra variety developed by Horticulture Research Centre, BARI, Joydebpur, Bangladesh
|Sl. No.||Name of variety||Developed by||Growing season||Average yield
|1||BARI Dherosh-1||HRC, BARI||Kharif||14-17|
|2||BARI Dherosh-2||HRC, BARI||Kharif||17-20|
Economic Importance: Tender fruits of okra are an important vegetable, consumed raw, cooked or fried. The leaves are sometimes used as spinach or cattle feed. The bast yields a strong useful fiber, which is long and silky, and is used for making cord. Okra mucilage is suitable for medicinal and industrial applications. Seeds contain a considerable amount of good quality oil and protein. Okra provides a good source of vitamins and minerals and compared with other fleshy fruits like tomato, eggplant etc. it is particularly rich in calcium.