Okra is an annual plant with a rich root system and tolerant to drought. Processing methods of okra include canning, freezing and pikling. Traditionally, okra was used as a fresh vegetable in stew dishes. The village Armenioi of Kyparissia, one of the largest producers of okra in Greece, holds an annual okra festival where visitors have the opportunity to taste okra cooked with chicken.
Okra seeds are rich (approximately 70%)in unsaturated fatty acids, especially linoleic and oleic acid. Okra is an important source of fiber contributing to normal bowel movement while it also contains vitamin C, B-complex vitamins such as folic acid, B6 and B1 and has many antioxidants such as β-carotene, lutein and zeaxanthin. The main component of okra is glutathione, the antioxidant activity of which has been associated with a reduced risk of cancer development.