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burgundy seeds

Red Burgundy Okra Seeds

Sowing: 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: 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 stays tender at its full length, and can be harvested at any length up to 7″. This variety is spineless for a painless harvest.

Seed Saving: 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.

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FAST FACTS

Latin Name: Abelmoschus esculentus

Type: Open Pollinated, Warm Season

USDA Zones: 5, 6, 7, 8, 9, 10, 11, 12

Seeds per Ounce: 500

Planting Method: From Transplant

Sunlight: Full Sun

Height: 60 Inches

Color: Red

Review By Dewey Kelley
Advanced stock pile

The seeds arrived in record time and look very good, I like Okra grilled or panfried. I just refrigerate them until the early spring-soak and plant them in my all-natural organic compost and pick when 3″ long and work on them.

Review By DARBY
BEAUTIFUL HIBISCUS FLOWER

PREVIOUSLY I GREW CLEMSON’S SPINELESS OKRA. I GREW THIS LAST YEAR IN THE HEAT OF FLORIDA’S SUMMER. I ALSO PLANTED HYACINTH BEANS WITH IT THAT HAD LAVENDER BLOSSOMS & PURPLE VINES & PODS. THE COMBINATION OF THESE COLORS WAS BEAUTIFUL AND BOTH PRODUCED BOUNTIFUL CROPS.

DESCRIPTION

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Red Burgundy okra adds lovely red hues to your vegetable garden! These attractive 5-foot plants with green leaves and burgundy stems produce tender 7″ deep burgundy pods that add beautiful color to any gumbo dish. This All-American winner was developed at Clemson University and matures in about 55 days.

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.

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HOW TO GROW

Sowing: 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: 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 stays tender at its full length, and can be harvested at any length up to 7″. This variety is spineless for a painless harvest.

Seed Saving: 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.

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Hardiness: Frost-sensitive annual. In frost-free areas, okra may be grown as a perennial.

Plant Dimensions: 4′ tall, 24″ wide. Can grow taller in longer season areas.

Variety Information: Dark red, grooved pods best harvested at 6″ or shorter. ‘Red Burgundy’ is touted as the most productive red variety.

When to Sow Outside: 1 to 2 weeks after your average last frost date.

When to Start Inside: Recommended for cold climates only: 4 to 6 weeks before your average last frost date, when soil temperature is at least 70°F, ideally 80°–90°F. Use biodegradable pots to reduce root disturbance.

Days to Emerge: 10 –15 days

Seed Depth: ½”–1″

Seed Spacing: A group of 3 seeds every 18″–24″

Row Spacing: 4′ apart

Thinning: When 4″ tall thin to 1 every 18″–24″

Harvesting: Okra is most tender when harvested at about 3″-4″ long. Cut the thick stem with a sharp knife. The use of gloves and long sleeves is advised, as some people have an allergic reaction to the foliage. After initial harvest, removal of the lowest set of leaves will increase production. Harvest regularly; if pods are allowed to mature, plant will stop producing.