I only way I like okra is sliced and rolled in flour/cornmeal mix and fried...it needs to be fried until it is almost burnt....It is not slimy when fried enough, as far as taste...I think it has a taste of its own.
Harvesting is a breeze also, I cut the pods...and place whole pods unwashed into a freezer bag and place in the freezer, when I want to fry some, I take out a handful or two and place in a colander and run a little water over it, not enough to thaw it out. I take one pod at a time run a little more water over it and slice it while semi frozen...not slimy, rinse one more time drain and roll in flour and fry.
To save seeds
...You allow a pod on the plant
to ripen...grow as large as it wants and leave it until the pod is starting to dry a little and is splitting down the sides, you then open the pods and the seeds
just roll out...I leave these seeds
on a paper plate to dry for a few days and the seed
will shrink up when dry enough then store in a closed container or bag in a dry place.
When you want to plant
you should soak your seed
in warm water either over night or at least for a few hours to help with germination.
You should thin your okra so that your plants
or 10-12" apart. Okra will keep producing as long as you keep it picked until late fall.