Red Burgundy Okra
Red Burgundy Okra
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60 days — Under optimum conditions, 'Red Burgundy' okra, also sold as 'Burgundy' by some merchants, has attractive plants that reach four to five feet in height. Its beautiful, hibiscus-like, creamy-yellow colored flowers develop into burgundy colored pods that should be harvested at three to four inches in length, but remain tender to about six inches. The pods turn green when cooked. As noted, its plants are quite ornamental with burgundy stems, leaf ribs, and pods contrasting nicely with its green leaves.
'Red Burgundy' okra was developed by Leon Robbins at Clemson University in South Carolina and introduced in 1983. It was an "All-America Selection®" winner in 1988. Each packet contains two grams, which is about 30 seeds.
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.
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