Burgundy okra has green leaves with burgundy stems, leaf ribs, and branches. The burgundy-colored 6″-8″ long pods turn green when cooked. Okra is used as the thickening agent in Cajun gumbo, but it also can be boiled, broiled, fried, roasted, steamed, canned, or pickled. Use dried pods in flower arrangements! Okra has attractive, edible flowers.
Okra – Burgundy – Abelmoschus esculentus
Soil & Water: Okra prefers moderately rich soil. Its low water requirements make it an easy plant to grow.
Planting & Growing: Okra is heat loving. Sow seeds outside in spring after all danger of frost has passed, when the soil temperature has reached 70F. It’s a good succession plant after early, spring-maturing crops. Expect good yields on this 4′-tall, bushy plant.
Harvesting & Storage: Pick okra pods when they are 2″-3″ long for tenderness. They are best tasting when eaten the same day. Some people develop a contact dermatitis while handling okra; avoid the itchiness by wearing a long-sleeved shirt and gloves.
Product image via: Peaceful Valley Farm Supply