Heirloom Okra
Red Burgundy Okra is a show-stopping vegetable that turns heads in the garden and on the plate. Its magenta stems and emerald green leaves frame intense purple pods that emerge from canary yellow flowers with amber throats, creating a striking ornamental presence. The bushy plants reach 3 to 4 feet tall and produce tender, flavorful pods 5 to 8 inches long in 55 to 80 days, depending on growing conditions. Unlike many okra varieties, these pods resist becoming woody, staying tender and delicious when harvested early and often. This is a variety that works equally well as a conversation piece in the flower bed and a productive staple in the vegetable garden.
Full Sun
Moderate
5-12
?in H x ?in W
Annual
Moderate
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The real draw here is the color contrast: magenta stems and bright green foliage set the stage for those striking purple pods, all topped off with hibiscus-like yellow flowers. Developed at Clemson University, this variety holds onto its tenderness longer than other okra types, making it more forgiving if you miss a day or two of harvesting. Cooked pods turn a deep green, but the leaves shift to purple when cooked, adding visual intrigue to the kitchen. High yields throughout the summer and a low-maintenance growing habit round out an impressive package.
Red Burgundy Okra is primarily used as a culinary vegetable, harvested at 5 to 8 inches for optimal tenderness and flavor. Young pods can be sliced and cooked fresh, added to stews and gumbos, or lightly sautéed. The variety is also increasingly grown for ornamental purposes, where the striking purple pods and colorful stems add visual interest to vegetable gardens and landscape beds. The hibiscus-like flowers are edible and add a decorative element to salads.
For cold climates only, start seeds indoors 4 to 6 weeks before your average last frost date. Soak seeds or scarify them slightly to improve germination. Keep soil temperature between 70°F and ideally 80°F to 90°F. Use biodegradable pots to minimize root disturbance when transplanting, and keep seedlings in bright light until moving outdoors.
Transplant outdoors 1 to 2 weeks after your average last frost date, once soil has warmed thoroughly. Harden off seedlings gradually over 7 to 10 days before moving them to their final location. Space plants 18 to 24 inches apart in rows, burying the entire biodegradable pot to avoid transplant shock.
Sow seeds directly outdoors 1 to 2 weeks after your average last frost date, when soil temperature reaches at least 70°F. Plant seeds 1/2 to 1 inch deep.
Begin harvesting when pods reach 5 to 8 inches in length, usually starting around day 55 to 80 from planting. Pick pods when they are still tender and before they become tough and fibrous. Harvest early and often; regular picking encourages continued production throughout the season. Look for pods that snap cleanly when bent; this is a sign of optimal tenderness. The variety's resistance to becoming woody gives you some leeway compared to other okra types, but don't let pods sit too long on the plant.
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“Red Burgundy Okra was developed at Clemson University by Leon Robbins, bringing together the breeding expertise of a major agricultural research institution with the goal of creating an okra variety that combines beauty with performance. This cultivar represents mid to late 20th century vegetable breeding focused on extending the appeal of traditional okra beyond purely culinary value into ornamental merit. The variety has since become popular among home gardeners who appreciate both its aesthetic qualities and reliable productivity.”