Thanks for the post. I was surprised to see you describe it as an easy plant to grow, as it is one of the few I fail at. I was told that I must lightly sandpaper the seed, but that did not work for me either.

Also, your way of cooking the fingers is different - I never cut the okra, unless I'm adding them in slices within my omelette. Cooked in a tomato and onion sauce, in a stew for instance, I love the flavour as the okra bursts open within my mouth.

A good post - well done.