OKRA RED BURGUNDY HEIRLOOM SPECIALTY CROP! TASTES AMAZING! $2.20

NEW OKRA RED BURGUNDY IS AN ABSOLUTE STUNNER WITH IT’S DEEP RED STEMS AND LUSH GREEN LEAVES! HUGE FLOWERS AND THOSE SUCCULENT FRUITS! NOTHING COULD BE BETTER! NEVER TRIED OKRA? THEN YOU ARE MISSING OUT!

Red Burgundy okra adds lovely red hues to your vegetable garden! These attractive 5-foot plants with green leaves and burgundy stems produce tender 17 -20 CM deep burgundy pods that add beautiful colour to any dish. This All-American winner was developed at Clemson University and matures in about 55 days.

Red Burgundy okra was developed by Leo Robbins at Clemson University after 8 years of work. He introduced in this stunning variety in 1983, and it won an AAS award in 1988. Originally, okra comes from northern Africa, where it still grows wild. This unusual member of the hibiscus family still has an important part in African and Mediterranean cuisine, as well as being a culinary tradition in the American South.

Harvesting: Red Burgundy stays tender at its full length, and can be harvested at any length up to 7″. This variety is spineless for a painless harvest.

Seed Saving: When saving seed from okra, keep mind mind that it will cross pollinate with other varieties of okra and should be separated from them. Allow the pods to fully mature, and cut them off after they turn brown; if they begin to split, cut them immediately to prevent seed loss.

Twisting the pods or putting them in a bag and applying pressure should remove the seed. Spread the seed out to dry for a week, then store in a cool dry place for up to 2-3 years.

EASY TO SEE AND HANDLE.

Grow Notes
Prefers full sun in moist soil.

Sow
Soak seed in warm water overnight to speed germination.

Sow direct or raise seedlings in Spring, by planting seeds at a depth of 10mm, with 60 plants spacing and 100cm row spacing.

Keep soil moist, not wet.

Germination
12-14 days at 23-33°C

Maturity
55-65 days.

 

Picture by Dr Sitesh Biswas, CC0, via Wikimedia Commons

In stock

Seed Count: 10
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