There is truly no vegetable substitute for okra, but its taste falls between the lines of asparagus and squashes. Popular around the world, okra is composed of a podded “lady’s finger” stem with a bushy fiber. The jacket protects seeds on the inside. Unless it is frozen okra has a relatively short life span. Must be frozen to preserve for longer periods of time. Great ways to cook okra include steaming, boiling, or sautéing. Okra is rich in dietary fiber, Vitamin B6, and folic acid. Warm climates best suit okra, and it is typically planted in late spring. Unlike many other vegetables in contemporary society, okra is often harvested by hand even in larger farms.