Red Okra
Burgundy Okra is a stunning heirloom vegetable developed by Clemson University in South Carolina and introduced in 1983, bringing both ornamental beauty and culinary excellence to warm-season gardens. The plant produces deep burgundy pods contrasting dramatically against green foliage, maturing to harvest in just 55 days in zones 9-10. Standing 3 to 4 feet tall with pods reaching 3 to 5 inches long, this variety thrives in full sun and heat, delivering pods that are remarkably tender and delicious whether you're stirring them into curries, stir-fries, or gumbo.
Full Sun
Moderate
9-10
48in H x 24in W
Annual
Moderate
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The deep burgundy pods and red-veined foliage create a tropical presence that functions as ornament and food crop simultaneously. Clemson University's breeding work resulted in pods that are exceptionally tender with a flavor prized in curry preparations. The plant reaches maturity quickly at 55 days, and because it's perennial in zones 9-10, gardeners in warm climates can enjoy multiple harvests or even year-round production.
This okra excels in curries, stir-fries, and gumbo, where its tender pods absorb flavors beautifully. The striking appearance of the plant and its gorgeous deep burgundy hue make it equally at home as an ornamental element in vegetable gardens and landscape borders. Its blooms, hibiscus-like and buttery yellow, add visual interest throughout the growing season.
Start seeds indoors 6 to 8 weeks before your last frost date. Sow seeds 1/2 inch deep in warm soil; they will sprout in 5 to 10 days under ideal conditions. Keep soil temperature between 70 and 95°F for best germination.
Transplant seedlings outdoors only after all threat of frost has passed and soil has warmed thoroughly. Harden off plants gradually by exposing them to outdoor conditions over 7 to 10 days. Space transplants 12 to 18 inches apart with 36 inches between rows. Some gardeners use row cover after transplanting to give okra a heat boost and accelerate establishment.
Direct sow seeds 1/2 inch deep into warm soil after all frost danger has passed and soil temperature reaches 70°F or warmer. Thin seedlings to 12 to 18 inches apart once they develop true leaves.
Begin harvesting pods around 55 days after planting, picking them when they reach 3 to 5 inches long while still tender. Harvest regularly, at least every 2 to 3 days once pods begin forming, as older, larger pods become tough and fibrous. Use a sharp knife or pruners to cleanly remove pods from the plant, handling them gently to avoid bruising the delicate burgundy skin. Consistent harvesting encourages the plant to produce more pods throughout the season.
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“Burgundy Okra emerged from Clemson University's breeding program in South Carolina and was introduced to gardeners in 1983 as an heirloom variety. The university's work created a plant that combined visual striking power with exceptional eating quality, making it appealing to both home gardeners seeking ornamental edibles and cooks hunting for superior flavor in traditional dishes. In zones 9-10 where it can be grown as a perennial, this variety represents decades of horticultural development aimed at perfecting both pod quality and plant aesthetics.”