Okra Burgundy- Asian Vegetable
A 1988 All American Selection Winner, this variety has high yields and good plant uniformity. The 4-foot plants have burgundy stems, branches, leaf ribs and pods with green leaves. The pods should be harvested when young and tender. Okra can be prepared fresh, boiled, fried, canned and pickled. Use in salad, stir-fries, gumbo, or pickled. Outstanding tempura-style or fried with cornmeal. Red color is lost when cooked.Maturity Approx. 55-60 days.
Culture: Prepare fertile, well-drained soil. Sow seeds in late spring after last frost to early summer in a warm, sunny location. Or start seeds inside 6 weeks before last frost date (or 8 weeks before expected transplanting date). Let soil dry somewhat between watering. Fertilize as needed. Harvest young pods when 5-7" long..