Early, productive, and beautiful -- one of the best okras in a trial of 30
Early, productive, and beautiful -- one of the best okras in the Kerr Center's trial of 30 heirloom varieties. Long, slim, tender red pods. 7-8' plants have red stems and red-veined leaves.Malvaceae Abelmoschus esculentus
Burgundy Okra has green leaves with burgundy stems, leaf ribs, and branches. The burgundy-colored 6 to 8" long pods turn green when cooked. They are a fast growing crop under hot growing conditions. Needs warm nights.
- Ease of Growing
- Grown as
- Days to Maturity
- 55-60 (Spring/Summer)
- Growing Habit
Okra is heat loving and can't stand any cold whatsoever (minimum air temperature 75 degrees F).
- Spring Transplant, Summer
- Growing Season
- Short, Long
- Cultivar Type
- Growing Conditions
- Warm, Hot
Okra is heat loving. Sow seeds outside in spring after all danger of frost has passed, when the soil temperature has reached 70 degrees F. It's a good succession plant after early, spring-maturing crops. Expect good yields on this 4 foot tall, bushy plant.
If the growing season is short, you might use cloches or black plastic to warm the soil.
- Outdoor Growing Temp
- 65°F - 95°F
- Min Outdoor Soil Temp
The soil should be warm before you plant (60˚F minimum) or it may rot before it germinates. The warmer the soil the faster it will germinate.
- Start Indoors
- Start Outdoors
- Sun: min. 6 hours daily (Warm, Hot)
Okra is a tropical plant and needs full sun
Okra must have a steady supply of water at all times. It shouldn't be too wet, however, as the plants are prone to fungus diseases when growing in cool moist conditions.
Okra is a hungry plant and needs plenty of nutrients for best growth (it especially loves nitrogen). If your soil isn't very fertile give them a liquid feed every 2 to 3 weeks.
- High heat, Needs lots of space
- Small Gardens?
- Attracts beneficial insects?
- Fruit Size
- Plant Height
- Plant Diameter
- Hardiness Zone
- Disease Resistance
- Taste Profile
Mild, earthy flavor. Sweeter than green varieties.
Okra is used as the thickening agent in Cajun gumbo, but it also can be boiled, broiled, fried, roasted, steamed, canned, or pickled.