Description

The ruby-red beauty of the okra family. ‘Red Burgundy’ produces vibrant crimson pods that turn deep red in the sun, tender and flavorful with a slightly nutty sweetness. The color softens to green when cooked, but the beauty and taste remain.

Plants reach 3–5 feet tall, with burgundy stems, leaf veins, and pods that add rich color to both garden and plate. Highly ornamental yet fully productive.

Introduced in 1983 by Clemson University, this variety combines visual appeal with southern flavor—an edible ornamental that earns its keep in any summer garden.