A Recipe for Botany

blog captureAre you a gardener, or interested in gardening? How about going deeper and delving into a bit of botany? Do you like to cook? I find great satisfaction in planting a seed, nurturing the crop to harvest, then discovering the tastiest way to prepare the results. Plus, I want to understand the plant I’m eating. That’s why I was so excited to discover a new-to-me blog, The Botanist in the Kitchen. (I’ve added it to my list of links for your convenience.)

I immediately realized that the two authors, PhD biologists Katherine Preston and Jeanne Osnas, are my kind of people. In fact, it was blog-love at first sight.

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Slimy Lady’s Fingers

Okra @DC LAH 229I’m really not a fussy eater. While I draw the line at some animal parts (Rocky Mountain oysters, anyone?) and various invertebrates (no deep-fried scorpions in my diet!), I’m not nearly as fussy about dining on plants. Of course, I think some plants taste better than others—I’m a big fan of broccoli, artichokes, and papayas, for example, while I tend to avoid cucumbers and those bitter Italian greens—but for the most part, if it’s prepared well, I’ll eat it.

Except.

I don’t do okra. I’ve had okra (also known as lady’s fingers or gumbo) in soups, stewed, curried, stir-fried, roasted, deep fried, and in various other random recipes that my friends—skilled in the culinary arts—assured me I’d love. All I can say is, they were wrong. I admit, I like the flavor. No problem there. But the slime gets me every time.

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