Texas Hill Country Red Okra brings a striking bronze-red harvest to the summer garden. This packet contains 200 Non-GMO heirloom seeds. The existing variety information describes vigorous plants reaching 4 to 6 feet, pods around 3 inches long, and harvest in about 70 days. Pick the pods young and often for tender okra to fry, stew, or pickle.

Germination Rate: 81%. Test Date: 3/26. TLM.

Texas Minimum Germination Rate: 50%

Why Choose Texas Hill Country Red Okra?

• Distinctive Pods: Bronze-red okra adds color to the garden and to the harvest basket.
• Heirloom Choice: Grow a named, open-pollinated variety for a traditional vegetable garden.
• Versatile Harvest: Young pods suit frying, simmering, and pickling.
• Vigorous Growth: The listed plants can reach 4 to 6 feet tall in suitable conditions.
• Generous Seed Count: Sow 200 seeds across your warm-season garden plans.

Planting Tips for Success

• Timing: Sow outdoors after frost danger has passed and soil is thoroughly warm.
• Sunlight: Choose a site with full sun.
• Soil: Plant in fertile, well-drained soil and work in compost before sowing.
• Sowing: Sow about ½ to 1 inch deep, and thin seedlings to allow room for tall plants and air circulation.
• Watering: Water consistently during establishment and flowering, without leaving roots waterlogged.
• Support: Allow room for 4-to-6-foot plants; stake if exposed to strong wind.
• Fertilizing: Use compost or a balanced vegetable fertilizer as needed; avoid excessive nitrogen that favors leaves over pods.
• Harvesting: Check plants frequently and snip young pods around 3 inches long before they become tough.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Safe Seed Integrity Pledge: Backing our commitment to responsible seed stewardship.
• Great Customer Service: David answers customer service questions, usually within a few minutes.
• Vegetable Seed License: David's Garden Seeds® has been granted a Vegetable Seed License for the State of Texas.

Cooking Methods

• Southern-Style Frying: Slice tender harvested pods, coat lightly, and fry until crisp.
• Gumbo and Stews: Simmer chopped pods with tomatoes, onion, and seasoning for a hearty dish.
• Roasting: Toss whole young pods with oil and roast until browned at the edges.
• Pickling: Use a tested pickling recipe to preserve the fresh harvest safely.
• Grilling: Skewer young pods and grill until tender and lightly charred.

Order Texas Hill Country Red Okra Seeds Today

Grow a colorful crop of heirloom okra for your summer kitchen.

Nutritional Information

• Serving Context: Nutritional information refers to harvested okra pods, not planting seeds.
• Values: A verified variety-specific nutrient breakdown and % Daily Value figures are not available for this listing.

Nutrition varies with serving size and preparation.

Important Disclosures

• Variety Disclaimer: Pod color, size, flavor, and harvest timing vary with growing conditions.
• Seed Storage: Store unused seeds in a cool, dry place away from heat, moisture, and direct sunlight.
• Planting Zones: Okra is a warm-season crop; follow local frost dates and soil temperatures when planting.

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

Recipe: Crispy Southern Fried Texas Hill Country Red Okra

Serves: 4 as a side. Prep: 15 minutes. Cook: 12–16 minutes.

Use fresh pods harvested from mature plants; the seed packet contains planting seeds, not ready-to-cook okra. The bronze-red skins may darken when cooked.

Ingredients

• 1 pound tender Texas Hill Country Red okra pods, washed and thoroughly dried
• ½ cup buttermilk
• ½ cup fine cornmeal
• ¼ cup all-purpose flour
• ¾ teaspoon kosher salt, plus a pinch to finish
• ½ teaspoon smoked paprika
• ¼ teaspoon freshly ground black pepper
• Neutral frying oil, enough for a ½-inch depth in a heavy skillet
• Lemon wedges and your favorite dipping sauce, to serve

Directions

1. Trim only the tough stem ends. Slice the dry okra crosswise into ½-inch rounds. Pat cut surfaces dry to help the coating crisp.
2. Pour buttermilk into one bowl. In another, whisk cornmeal, flour, salt, paprika, and pepper.
3. Heat ½ inch of oil in a heavy skillet to 350°F. Work in batches: toss okra in buttermilk, let excess drip off, then coat in the cornmeal mixture.
4. Fry in a single layer for about 3–4 minutes per batch, turning once, until golden and crisp. Keep the oil near 350°F and avoid crowding the skillet.
5. Transfer with a slotted spoon to a wire rack or paper towels. Season lightly while hot; serve promptly with lemon and dipping sauce.

Options: For a little heat, add ¼ teaspoon cayenne to the dry coating. For a dairy-free version, use an unsweetened plain plant-based milk with 1 teaspoon lemon juice in place of the buttermilk.

Storage: Best eaten immediately. Refrigerate leftovers within 2 hours in a covered container for up to 3 days; reheat on a baking sheet at 400°F until hot and crisp, rather than microwaving.