秋 (qiū, autumn — when it's harvested in China) + 葵 (kuí, mallow / sunflower-family plant). Botanically, okra is in the mallow family, so 葵 is taxonomically apt — it's the 'autumn mallow'.
culture
Okra is a relative newcomer to Chinese cuisine but has surged in popularity since the 2000s as a 'health food' (健康食品), praised for its mucilage and fibre. Common preparations: blanched and chilled with soy sauce (凉拌秋葵), stir-fried with garlic, or in egg dishes.
