I planted this a little late in the season so it didn't get but 3 or 4 feet tall and only got a few okra out of it, but when it started g...Read Morerowing, man did it grow! The leaves got huge and all together it is a beautiful plant. Can't wait to grow it earlier in the season next year. You will definitely get plenty of seeds out of the plants. I just pulled one pod and got 73 seeds out of it. Okra is a type of hibiscus so it loves sun and water and has very pretty flowers, and like the hibiscus, each flower only lasts one day. Over all, a beautiful plant that you can landscape with and eat!
I successfully grew the red burgundy from transplants, as did my neighbor.
Striking foliage, flowers and very ornamental but they...Read More grew to nearly 12 feet tall! My husband would gently bend the plant while I snipped the okra off.
More tender and less fibrous than the green varieties as well. We enjoyed okra and corn stew at least once week from the handful of plants in the garden. I grew hollyhocks, black hungarian peppers as well as purple basil as companions and they looked beautiful together! Yes bugs did munch on the leaves but I wasn't too worried about that considering the bees loved to rest in the flowers…
My five year old demands that I grow it again in 2010, so that makes this plant a winner in my garden!
I've grown okra for years---varieties "North & South," "Jade," "Annie Oakley," "Cajun," "Clemson Spineless," and "Burgundy." Burgundy is ...Read Morethe most tender of the bunch and the slowest to get woody and fibrous. Clemson Spineless seems to be the easiest to grow, at least here in New Mexico. I have had mixed success with Annie Oakley and Cajun. Sometimes those two thrive, sometimes they curl up their toes and die. This year is the first time I have planted "Jade," which produces a very plump, green pod and a sturdy plant but which turns tough quickly. You HAVE to pick Jade young.
ALL the okras hate being chilled. I start them inside (transplant carefully---okra isn't fond of transplanting), then move them to the garden with the tomatoes in May. Sometimes early May turns out to be too cold for okra. The weather is unpredictable at 5,000 feet. The stuff will die overnight if it's chilled. It doesn't have to freeze to kill okra. A cold, persistent wind will do it.
Eventually, the plants drop their leaves and quit producing, usually in mid-September. This corresponds to when we start having chilly nights though again, not freezing.
Prolific, BUT: It takes more than a week for the fruit to get 2-3 inches long, and 2 or 3 days more for it to get 6-7 inches long... you...Read More must be vigilant! @ 5-6 inches it becomes too fibrous to eat....
Nutritional factoid: 1 cup fresh (steamed) okra has more calcium than 1 cup of milk
Bred by Leon Robbins at Clemson University after eight years of careful selection. Attractive 4' plant with green leaves and burgundy ste...Read Morems, branches and leaf ribs. Tender 6-8" pods. 55-60 days.
Will be growing this for the first time this summer- will report back my results.
Very ornamental if you don't like okra, and prolific if you do. Pods are tender and tasty. They also seem easier to overlook than other...Read More okras; either that or they grow FAST. They can get fairly big without getting tough, at least if they have enough water.
Red Burgundy is a colorfull addition to a collection of okra. It is not as prolific as other cultivars, But both the plant (purple hues) ...Read Moreand the pod redih purple) are quite ornamental. Of course it turns green when cooked or steamed.
The pod is ribbed with taste and texture similar to Clemson Spineless
I planted this a little late in the season so it didn't get but 3 or 4 feet tall and only got a few okra out of it, but when it started g...Read More
I successfully grew the red burgundy from transplants, as did my neighbor.
Striking foliage, flowers and very ornamental but they...Read More
I've grown okra for years---varieties "North & South," "Jade," "Annie Oakley," "Cajun," "Clemson Spineless," and "Burgundy." Burgundy is ...Read More
Prolific, BUT: It takes more than a week for the fruit to get 2-3 inches long, and 2 or 3 days more for it to get 6-7 inches long... you...Read More
Bred by Leon Robbins at Clemson University after eight years of careful selection. Attractive 4' plant with green leaves and burgundy ste...Read More
Very ornamental if you don't like okra, and prolific if you do. Pods are tender and tasty. They also seem easier to overlook than other...Read More
Red Burgundy is a colorfull addition to a collection of okra. It is not as prolific as other cultivars, But both the plant (purple hues) ...Read More