- Germination
- 7-14 days
- Seed depth
- 1/2 - 1 inch deep
- Spacing
- 18 inches between plants and between rows
- Sun requirements
- Full sun (8-12 hours per day)
- Days to harvest
- 55-60 days
- Growing zone(s)
- 5a-11b
Burgundy okra is a dark crimson colored okra, with large yellow flowers that are sure to attract bees and other pollinators. According to some, the flowers on this variety of okra can also be battered, fried, and eaten, similar to squash blooms. Burgundy okra is often described as being the most productive red variety of okra.
Burgundy okra, like other varieties, can be used in all sort of food, such as soups, gumbo, and stews. This variety of okra can also be used for fried okra, it can be dehydrated, and even used to make pickled okra.
Burgundy okra should be planted in an area that gets full sun, or at least 8-12 hours of sun per day. The seeds should be planted 1/2 an inch to 1 inch deep, and 18 inches apart. These okra should be planted after your last frost. They can also be started indoors about 4-6 weeks before the last expected frost, then transplanted outdoors once the soil temperature is above 60 degrees.
Burgundy okra is a fairly large plant, reaching heights of 4 feet tall and 24 inches wide. It should have a large, woody stalk and a large root system. While this okra is drought tolerant, and can survive for up to 2 weeks without water, your production will suffer. It's recommended this okra gets 1 to 1 1/2 inches of water per week.
This variety is best harvested when the pods are 3-4 inches long, for the best taste quality and tenderness. However, you can let this variety get up to 6 inches long and it will still be tender enough for some cooks, such as in soups and stews where it will cook for an hour or more. When harvesting this okra, cut the okra off just above the okra's cap. Avoid twisting the okra off as that could damage both the okra pod and the plant.
Bonus tip: Once the okra is getting close to ending its pod production, you can cut off some of the bottom leaves of the plant to help promote a few more flowers to grow, in turn a few more okra pods.
This will be my first year growing this variety so, assuming it grows and nothing bad happens to the plants, I'll get some photos and come back to add to this article.
Burgundy okra, like other varieties, can be used in all sort of food, such as soups, gumbo, and stews. This variety of okra can also be used for fried okra, it can be dehydrated, and even used to make pickled okra.
Sowing and planting
Burgundy okra should be planted in an area that gets full sun, or at least 8-12 hours of sun per day. The seeds should be planted 1/2 an inch to 1 inch deep, and 18 inches apart. These okra should be planted after your last frost. They can also be started indoors about 4-6 weeks before the last expected frost, then transplanted outdoors once the soil temperature is above 60 degrees.
Care
Burgundy okra is a fairly large plant, reaching heights of 4 feet tall and 24 inches wide. It should have a large, woody stalk and a large root system. While this okra is drought tolerant, and can survive for up to 2 weeks without water, your production will suffer. It's recommended this okra gets 1 to 1 1/2 inches of water per week.
Harvesting
This variety is best harvested when the pods are 3-4 inches long, for the best taste quality and tenderness. However, you can let this variety get up to 6 inches long and it will still be tender enough for some cooks, such as in soups and stews where it will cook for an hour or more. When harvesting this okra, cut the okra off just above the okra's cap. Avoid twisting the okra off as that could damage both the okra pod and the plant.
Bonus tip: Once the okra is getting close to ending its pod production, you can cut off some of the bottom leaves of the plant to help promote a few more flowers to grow, in turn a few more okra pods.
Photo(s)
This will be my first year growing this variety so, assuming it grows and nothing bad happens to the plants, I'll get some photos and come back to add to this article.