Harvesting okra –

Timing: Harvest okra 50-60 days after planting, when pods are 2-4 inches long. Check plants every 1-2 days as they grow quickly.
Morning Harvest: Pick okra in the morning when pods are firm and less likely to be woody.
Use Pruning Shears: Use pruning shears or a sharp knife to cut the pods cleanly from the plant, taking care not to damage the stems.

Storing okra –

Short-term storage –

Refrigeration: Store fresh okra in the refrigerator in a paper bag or wrapped in a paper towel inside a perforated plastic bag to maintain humidity.
Avoid Washing: Do not wash okra before storing it, as excess moisture can lead to mold and spoilage. Wash just before use.

Long-term storage –

Freezing: Blanch okra in boiling water for 3-4 minutes, then cool in ice water. Dry thoroughly and freeze in airtight containers or freezer bags.
Pickling: Preserve okra by pickling it in a vinegar brine with spices, storing the jars in a cool, dark place for several months or in refrigerator.

Cooking with okra –

Fried Okra: Slice okra into bite-sized pieces, coat in cornmeal or flour, and fry until golden brown for a crispy snack or side dish.
Gumbo: Add sliced okra to gumbo or other stews to act as a natural thickener and add a unique flavor.
Stir-Fried: Stir-fry okra with other vegetables, meats, or tofu, seasoning with soy sauce, garlic, and spices for a quick and flavorful dish.
Roasted Okra: Toss whole or halved okra with olive oil, salt, and pepper, then roast in the oven at 425°F (220°C) for 15-20 minutes until tender and slightly charred.
Pickled Okra: Prepare pickled okra by immersing it in a vinegar brine with spices and letting it sit for a few days to develop a tangy flavor.