Bring rich color and fresh Southern flavor to your summer garden with Red Burgundy Okra. This non-GMO, open-pollinated heirloom is an All-America Selections winner, pairing striking deep burgundy pods with an upright growth habit that adds interest to the vegetable patch. Plants can reach roughly 5–6 feet tall and thrive in warm weather, making this heat-tolerant variety a good fit for long Southern growing seasons. Expect the first harvests in about 60 days under suitable conditions, then check plants every day or two as new pods develop. Although the pods can reach about 8 inches long, harvest them young at 3–4 inches for the best tenderness and a mild flavor that works beautifully in the kitchen. Slice your harvest for gumbo, coat it for crispy Southern fried okra, or halve the pods lengthwise and roast them until the edges brown. The burgundy color can fade toward green during cooking, so enjoy its richest color fresh from the garden. Each packet contains 200 seeds for planting, not harvested okra, ready to help you grow a colorful garden-to-table crop.

Germination Rate: 90%. Test Date: 06/25. TLM.

Texas Minimum Germination Rate: 50%

Why Choose Red Burgundy Okra?

• Colorful pods: Deep burgundy fruit adds ornamental interest while providing a useful kitchen harvest.
• AAS recognition: An All-America Selections winner valued for garden performance.
• Warm-season production: Heat tolerance makes this variety a natural choice for Southern summer gardens.
• Kitchen versatility: Young pods are useful for roasting, frying, gumbo, and soups.
• Open-pollinated heirloom: Gardeners can save seed from fully mature pods, with appropriate isolation to maintain variety purity.

Planting Tips for Success

• Sunlight: Choose full sun, with at least 6–8 hours of direct light daily.
• Soil: Use fertile, well-drained soil amended with compost. Avoid cold, soggy seedbeds.
• Planting: Direct sow after frost danger has passed and the soil has warmed to about 65–70°F or higher. Soak seeds overnight before sowing about 1 inch deep.
• Spacing: Thin to 12–18 inches apart, with rows about 3 feet apart.
• Watering: Water deeply and maintain consistent moisture during flowering and pod development; avoid waterlogging.
• Support: Allow room for plants roughly 5–6 feet tall. Stake if needed in exposed, windy gardens.
• Fertilizing: Follow soil-test guidance and avoid excess nitrogen, which can favor leaves over pods.
• Harvesting: Check plants every 1–2 days and cut young pods at about 3–4 inches. Wear gloves and long sleeves if the plants irritate your skin.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.
• Great Customer Service: We’re here to answer your questions and help you grow with confidence.

Cooking Methods

• Roasting: Halve young pods lengthwise and roast in a single layer for browned edges.
• Frying: Slice, coat, and fry for a crisp Southern-style side dish.
• Gumbo: Add sliced pods to help thicken the broth naturally.
• Sautéing: Cook with onion and garlic in a hot skillet for a quick side.
• Soups and stews: Stir sliced pods into vegetable dishes for extra texture. Burgundy coloring can fade toward green during cooking.

Order Red Burgundy Okra Seeds Today!

Plant your 200-seed packet and grow a colorful summer harvest with David's Garden Seeds®!

Nutritional Information

Existing general reference for 1 cup raw harvested okra, approximately 100 g. These values apply to the pods, not planting seeds.

• Calories: 33
• Total Fat: 0.2 g
• Sodium: 7 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 3.2 g
• Total Sugars: 1.5 g
• Protein: 1.9 g
• Vitamin C: 23 mg (26% Daily Value)
• Vitamin K: 31.3 mcg (26% Daily Value)
• Folate: 60 mcg (15% Daily Value)
• Magnesium: 57 mg (14% Daily Value)

Nutrition is approximate and varies with growing conditions and preparation; this is not a variety-specific laboratory analysis.

Important Disclosures

• Variety Disclaimer: Pod size, color, maturity, and yield vary with climate and growing conditions. Images illustrate harvested produce and serving suggestions.
• Seed Storage: Keep seeds cool, dry, and out of direct sunlight. If refrigerated, use an airtight container and let it warm before opening to prevent condensation.
• Planting Zones: Grow as a warm-season annual where the frost-free season is long enough. Use local frost dates and soil temperatures to choose planting time.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Crispy Roasted Red Burgundy Okra

Use young harvested Red Burgundy okra for this easy side dish. Planting seeds are not recipe ingredients. Serves 4. Prep: 10 minutes. Cook: 15–20 minutes.

Ingredients

• 1 pound young harvested Red Burgundy okra, washed and dried thoroughly
• 1 1/2 tablespoons olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper
• 1 lemon, cut into wedges, for serving

Directions

1. Heat the oven to 425°F. Prepare a large rimmed baking sheet.
2. Trim the tough stem ends without cutting deeply into the pods. Halve the pods lengthwise and pat dry.
3. Toss with olive oil, smoked paprika, garlic powder, salt, and pepper.
4. Spread in a single uncrowded layer, cut sides down. Use two pans if necessary.
5. Roast for 15–20 minutes, until tender with browned edges. Check near the end to prevent burning.
6. Serve immediately with lemon wedges. The raw burgundy color may fade toward green during cooking.

Options: Add a pinch of cayenne for heat. For the crispest texture, avoid crowding the pan and serve straight from the oven.

Storage: Refrigerate leftovers in a covered container within two hours and use within 3–4 days. Reheat in a hot oven until steaming hot; leftovers will be softer than freshly roasted okra.