Red Burgundy

Red Burgundy Okra - Organic

(75 days) Open-pollinated. This dual-purpose cultivar is a stunning ornamental as well as a culinary delight. Although most productive in the south, Red Burgundy is hardy enough to generate at least a few pods here. Slender pods will grow 6–7" but are best harvested at 4" for optimal texture and flavor. Our trialer relentless says they “taste as good as any green okra.” Later and not as productive here as Cajun Jewel, but an absolute stunner with its green leaves and burgundy ribs, stems and pods. Bred by Leon Robbins at Clemson University.


3697 Red Burgundy - Organic
Item Discounted
Price
A: 2g for $2.00  
B: 4g for $2.80  
C: 28g for $4.00  
D: 112g for $12.00  
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Additional Information

Okra

Abelmoschus esculentus

Days to maturity are from date of transplanting, not seeding.

2 gram packet contains about ~30 seeds. The seed pods are the vegetable we know as okra, a staple down South, and used in Creole, Caribbean, African, Middle Eastern, Indian and other Asian cuisines. The leaves are also edible, cooked or raw.

Culture: State legislator Craig Hickman of Annabessacook Farm in Winthrop, who grows 400 plants per year, says okra requires TLC, balanced nutritious soil with good pH, and not much competition from weeds. According to one of his veteran fieldhands, “Okra is a diva…that needs hot weather for about 60 days.” It may be direct seeded or started indoors in peat pots and transplanted in 4–5 weeks, after all danger of frost has passed. Transplant 1' apart; do not disturb roots. Once it flowers, the fleshy pods will be ready for harvest in two days. They are best when picked young and tender, no longer than 4". Longer pods are really fibrous.

Minimum germination temperature 60°, optimal range 70–90°.