Okra is a green vegetable that grows in warm climates and looks like a small, ridged pepper with a pointed end. Inside, it contains rows of edible seeds and a sticky, slippery substance that appears when you cut or cook it.

This stickiness is what makes okra special in cooking. In gumbo, a famous Louisiana stew, okra acts as a natural thickener, turning the broth rich and hearty. Some people love this quality, while others find the texture unusual at first. When okra is fried or roasted at high heat, it becomes crispy instead of slippery, which appeals to people who don't enjoy that texture.

You might find pickled okra at the grocery store, which tastes tangy and crunchy like a pickle. Fresh okra appears in farmers' markets during summer, and many home gardeners grow it because the plants are easy to care for and produce abundantly in the heat.