About Red Burgundy Okra: Red Burgundy okra was developed by Leo Robbins at Clemson University after 8 years of work. He introduced in this stunning variety in 1983, and it won an AAS award in 1988. Originally, okra comes from northern Africa, where it still grows wild. This unusual member of the hibiscus family still has an important part in African and Mediterranean cuisine, as well as being a culinary tradition in the American South.
Red Burgundy Okra Germination: Okra loves heat, so gardeners with short growing seasons may need to start their seed indoors; plan to set them out 3-4 weeks after the last frost. Before planting the seeds, soak them overnight to encourage faster germination. Plant 2-3 seeds in one peat pot, and keep them at 80-90 degrees F until germination; thin to the strongest plant by cutting off the rest. When the air temperature reaches a consistent 60 degrees F, plant the seedlings in full sun 12-15" apart in rows 3' apart. For direct sowing in warmer climates, sow the seed 3/4" deep and later thin the plants to 12-15" apart.
Growing Red Burgundy Okra Seeds: When the seedlings reach a height of 4", apply mulch to conserve moisture and control weeds. Keep the plants moist during dry weather. In cooler climates, it may be necessary to apply black plastic or provide row covers for adequate heat.
Harvesting Red Burgundy Okra: Red Burgundy stays tender at its full length, and can be harvested at any length up to 7". This variety is spineless for a painless harvest.
Saving Red Burgundy Okra Seeds: When saving seed from okra, keep mind mind that it will cross pollinate with other varieties of okra and should be separated from them. Allow the pods to fully mature, and cut them off after they turn brown; if they begin to split, cut them immediately to prevent seed loss. Twisting the pods or putting them in a bag and applying pressure should remove the seed. Spread the seed out to dry for a week, then store in a cool dry place for up to 2-3 years.
Detailed Red Burgundy Okra Info: Abelmoschus esculentus. Also known as Burgundy. Biennial. 55 days. 510 seeds per oz. 72-96" height. 12-15" spacing. Produces 5-7" long deep red pods that turn green when cooked.