Red Burgundy Okra
Item Details
(aka Burgundy) Bred by Leon Robbins at Clemson University after eight years of careful selection. Introduced in 1983; All America Selections winner in 1988. Stunning 4' plant with burgundy accents and tender burgundy pods up to 6" long. Good yields.
- 55-60 days
- ±500 seeds/oz
- Conventional
- This variety will grow well in most regions of the United States but does not tolerate cold well.
- Plants grow to 4 feet tall
- Pods are deep burgundy
- Pods grow to 6 inches long
This variety works for:
- Baking
- Frying
- Soup
- Pickling
Okra has a reputation for its slimy texture, but when it is cooked properly it is a delicious addition to your summer meals.
Chop your okra into half inch long pieces, dip in Buttermilk, coat in a flour and cornmeal mixture, fry and drain it for a crispy treat. You can also try a lentil and okra curry or create a gumbo dish with chicken or shrimp.
Don't miss out on spicy pickled okra with hot peppers and garlic, either!
Growing Instructions
Instructions - Sow seeds outdoors when the soil has warmed. Tolerant of heat and drought, but not of cold. Keep well picked for higher yields.
- Direct Seed: 2" Apart
- Seed Depth: 1/2"
- Thin: 6-8" Apart
- Light: Full Sun
Ratings & Reviews
1 review
Tender and beautiful.
by Rhonda
I have grown both the Clemson spineless and the Red Burgundy. The taste was the same but the red burgundy were far more tender than the Clemson. If I was unable to check on the okra everyday when it was producing, I ended up throwing away some of the Clemson due to toughness, but not the red. The red’s flower is a beautiful yellow with a deep burgundy center. I’m growing the Red burgundy again, but not the Clemson.