Native to Africa, okra was introduced to the Americas in the 1600s. Commonly used in gumbo or for thickening stews, this versatile veggie is good boiled, pickled or fried. Okra pods are filled with seeds that you can eat along with the rest of the pod or save for planting. If you have are looking to dry some seeds in preparation for next year's crop, it's a simple process.
Leave okra pods on the plant until they are dry, but harvest the pods before they open and release the seeds. If you have only the pods, put them in a cool, dry place until they are dry.
Open the dry okra pods with your hands and scoop out the seeds, placing them into a bowl so they don't roll away.
Feel the seeds with your fingers to see whether they are dry. Pick through and discard any seeds that look bruised or damaged.
Place seeds that are still damp on a clean cloth and set them in a cool, dry place for up to a week to finish drying.
Put the dried seeds into an airtight plastic bag or jar for storage.