How Long Do Okras Last?

What is Okra? Are they healthy? How long will okras last? To find out more about these gooey foods, read on!

The history of Okra

Also called lady’s fingers Bhindi (Indian) or Gumbo (Cajun dialect), Okras have been around for hundreds of years.

Okra plants are native to Africa and naturally grow on the banks of the river Nile.

The exact location of their origin is still a mystery. Still, the southern part of Ethiopia is considered to be the most likely place of origin due to being the first location in which they were seen. They also are found throughout the West African regions where they thrive.

In the 1600s, the cultivation of Okra was introduced to the U.S.A. by slaves. Additionally, they were introduced in other parts of the world, such as China, India, and South America.

So, okras are not only popular in African cuisine but a variety of other food styles.

Okras are often associated with slime, and therefore, they represent the love or hate relationship between people.

What’s the reason they’re slimy? They have much to do with mucilage, a dense, sugary substance that naturally occurs in pods.

Okras are cooked over long periods, which aids in breaking down the mucus.

Okras are often used in soups, such as Gumbo, because the mucilage assists in thickening. Okras sauteed are also very well-known in many different culinary styles.

But, there are various methods to reduce the gooeyness of Okra. From coating the Okra with batter, deep-frying, and drying in sunlight, bathing them in acidic liquids, and grilling them at high temperatures, These methods appear to soothe those irritated by the goo.

Okra’s nutritional value and health benefits. Okra

Forget about the gooey stuff. Okras are extremely important in terms of their nutrients. Okras are brimming with minerals, including potassium, which is the top. They also contain vitamin C as well as a variety of other elements.

Here’s an outline:


Okras contain this essential mineral abundantly. Indeed, a single cup is packed with 299 grams of potassium.

The body can be affected by a lack of adequate levels of potassium. This is because it helps in the proper functioning of tissues, cells, and organs. Potassium maintains intracellular fluid balance.

Additionally, it assists in the contraction of muscles and water retention and neutralizes the high calcium levels, thereby helping to prevent kidney stones and the transmission of nerve signals.


This is the second-highest mineral in Okras. A portion of raw Okras is packed with an 82-gram amount of this crucial mineral. Calcium is a crucial mineral that promotes the health of teeth and bones.

Deficiency in calcium can be linked to muscular and bone disorders like hypocalcemia and osteoporosis.

It is also essential for hormonal balance in muscle and nerve function.


The importance of having adequate levels of magnesium in the diet is not to be underestimated. This is due to its role in supporting the body.

It also works in conjunction with other minerals to enhance the immune system and maintain nerve and muscle functions, as well as regulate the levels of glucose.

Other nutrients in Okra are vitamin C K A, sodium folate, thiamin, and sugar. Protein is also a major component.

While they can be available in small quantities, however, they can contribute a lot to aiding the body.

Shelf Life of Okra

Okra is extremely perishable. So, eat the Okra as quickly as you can. Or store them in a freezer to prolong their shelf-life.

Okra cooked and fresh will deteriorate rapidly. Use the refrigerator to store any extra portions.

If fresh, uncooked Okra is kept on the counter or in the pantry, degradation will occur within three days. So, put them in the vegetable crisper inside your refrigerator.

Do not wash them until you’re about to take them off. This is due to the fact that they tend to soak up water. So, they will remain in the fridge for up to one week.

Okra cooked in the oven can be stored in the refrigerator until 5 to 7 days.

How to preserve Okra to extend its shelf Life


This method of preservation is to immerse food items in vinegar or brine. Pickling okra is a guaranteed method to extend the shelf life of Okra. Pickling allows you to enjoy Okra all through the year. When you pick Okra, make these things:

  • Make sure to thoroughly wash the Okra before scraping the pods to get rid of dirt.
  • Utilize Okra that is evenly sized inside every Mason jar. This ensures uniform pickling.
  • Pick a particular recipe without altering the ratio of the ingredients. There are sweet as well as sweet and sour recipes for pickling. The basic ingredients include vinegar (any kind) as well as salt, water and. Spices can be added based on your personal preferences.
  • Place whole okras in mason jars. Make sure you leave enough headroom.
  • Prepare the other ingredients by boiling them before pouring them over the Okra.
  • Jars that are not opened can be kept within the kitchen pantry. They will last up to one year. Keep jars that have been opened in the refrigerator, and consume them within a couple of days.


Dehydration is an old-fashioned method of food preservation. Dry by the sunlight, or use ovens or dehydrators. Drying Okra:

  • Wash them thoroughly.
  • Utilize them as a whole or cut them into rings.
  • Dry until crisp to the. To add a kick, make sure to coat the Okra with cayenne pepper or sprinkle it with salt.
  • Keep dried Okra inside airtight plastic containers. Beware of humid and moist environments.
  • Okra that has been dried properly lasts for many months up to 6 months in high quality.


If the methods above seem too complicated, you can make use of your freezer. Before freezing Okra, follow these things:

  • Blanch them by submerging them in boiling water for 3 minutes.
  • Douse them with ice to stop cooking.
  • Make sure they are dry before placing them in freezer-friendly Ziploc containers or bags.
  • Freeze in small batches, which you’ll use only each time.
  • Okra that is well frozen is a shelf-life of one year. So, you’ll never be bored of Gumbo!


It is easy to think that canning is a form of picking. But the main distinction between them is evident. When canning Okra,

  • Place everything into mason Jars. By everything, I mean clean Okra, water, sugar, salt or.
  • Give yourself enough headroom.
  • Place the jars inside the pressure canner or hot water bath, and then seal the lids.
  • It can take 25-30 minutes.
  • Take them out of the canners, and allow them to cool.
  • The lids need to be sealed as they cool.
  • Keep unopened jars inside the refrigerator. Well-coated Okra can have an average shelf life of two years!


You read that right! It’s possible that you are wondering who is salting in the present time and day. But, salting is an excellent method of keeping the freshness and the quality of Okra. The most important thing to remember when salting:

  • Choose pickling or kosher salt. The typical table salt might contain ingredients that hinder this process and change the composition of the food.
  • Make adjustments or use a fermenting container or jar.
  • Cover the Okra with enough salt.
  • The salted Okra should be crushed with the mortar and pestle before pouring the mixture into the jar.
  • Add more salt and water.
  • Close the jars securely and then place them in an area that is cool and dry.

Okra salted with salt is great with meat that has been grilled, as well as roasting chicken.


You can easily identify spoiled Okra, whether it’s freshly cooked or fresh. Watch out for:

  • The green pods change color and turn either black or brown.
  • The visible growth of mold
  • Sunken, mushy pods that have some slime sitting on top of the peel.

In addition to being gooey, Okras are worth buying in bulk. If you’ve never had the pleasure of dealing with okras before, you can read the details about them here in this blog. There are answers to questions like “how long do okras last?”

Did you find this guide helpful?
Norah Clark

Norah Clark

Norah Clark, the founder and editor of YummyTasteFood! She's a seasoned food writer and editor with over a decade of experience in the hospitality industry as a former pastry chef, sous chef, and barista. When not writing about food, she explores new recipes or travels the world for culinary inspiration.

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