Red Burgundy Okra
Price: $3.43
SKU: 3270031'Red Burgundy' okra was developed by Leon Robbins[1] at Clemson University in South Carolina and introduced in 1983. It was an "All-America Selection®" winner in 1988.
Planting Instructions: Sow seeds ¾ inches deep directly in the garden after the soil has warmed or start seeds in pots and transplant after all danger of frost has passed.
Since okra has tough seed coats, you can either scarify or soak seeds prior to sowing to help improve germination. When soaking the seeds, use warm (but not hot) water and only for 4 to 6 hours.
After the plants are about two inches tall, thin them to a spacing of one plant every eighteen inches, removing the weakest looking plants in the process.
Harvest the pods when young and tender. Older pods become tough and fibrous. If the pods are allowed to mature, the plant will cease production. Okra thrives in warm weather and is used in soups, stews, boiled or fried.
- "75 Exciting Vegetables For Your Garden," Jack Staub, Gibbs Smith Publishing, Layton, Utah, 2005.
Customer Reviews:
By Keaton (Cleburne) on June 13, 2025
I put these out in June and every single seed sprouted. I am beyond impressed.
By Mariah Avis on May 2, 2020
Sprouted one inch long root in a day and a half; direct sunlight in Kuwait! In three days I transplanted into the grow bed. Waiting for the pods, but so far it's been less than a month and the plant is great!
By Crissa Becker on March 2, 2019
I love this okra. It stays tender up to six inches long, more than any other okra I know of! These grow well and make it through the 110F degree weather we have here! They don't even quit producing when it gets that hot. I water weekly.
By Aaron B. on December 7, 2015
This okra we grew three years ago. It is a very sweet variety of okra. It adds great color and flavor to our gumbos and pickle medleys. We had 100% germination. Thirty seeds yielded thirty plants that reached to over four feet, with an abundance of pods. The seeds preserved very well for the next season. This was a great choice!
By Don A. on February 28, 2013
I am not a big okra fan just because of the slimy film.This burgundy okra is great, little or no slime and the taste is awesome. Made several different dishes and everyone that ate them said the okra was amazing and commented on the lack of the slimy taste.It produced well up into the summer with very little watering and stood up to the drought well.
