Variety field guide
What to expect from Red Burgundy Okra Seeds
Red Burgundy Okra seeds grow into upright/erect plants about 49–60 in, bearing red Harvest pods at about 3–5 in for tenderness.
Read the complete product descriptionTraits, flavor, garden use, variety notes, and the full catalog record
Red Burgundy Okra seeds grow into upright/erect plants about 49–60 in, bearing red Harvest pods at about 3–5 in for tenderness. Use the harvest for warm-season kitchen gardens, supported plants, fresh harvest, and preserving. The color softens to green when cooked, but the beauty and taste remain. Red Burgundy Okra Seeds produce award-winning red okra with ornamental beauty and tender, flavorful pods.
About Red Burgundy
Red Burgundy is an annual okra with red color, 49–60 in mature height or spread, and an upright/erect habit. Harvest form or size: Harvest pods at about 3–5 in for tenderness. Botanically it is Abelmoschus esculentus (L.) Moench. Maturity or first bloom: 50-59 Days; germination: 5-10 Days at 75–90 °F. Best for warm-season kitchen gardens, supported plants, fresh harvest, and preserving. The color softens to green when cooked, but the beauty and taste remain.
History and provenance
Red Burgundy circulates as a named okra within the cultivated history of Abelmoschus esculentus (L.) Moench. Seed sold as Red Burgundy is identified by its red color, growth form, harvest use, and the documented harvest traits. A complete breeder record, introduction year, family story, or uninterrupted custody chain has not been located for this seed lot. The cultivar identity is tied to observable crop traits that can be checked in a grow-out, not to an unsupported origin story. 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. Red Burgundy okra is a distinctive heirloom variety of Abelmoschus esculentus, a species with deep historical roots that trace back thousands of years to northeastern Africa, particularly the region encompassing modern-day Ethiopia, Sudan, and parts of the Nile Valley. From this center of origin, okra spread widely through trade, migration, and cultural exchange, eventually becoming a globally important crop across Africa, the Middle East, South Asia, and the Americas. Okra was cultivated in ancient Egypt as early as the 12th century BCE, where it was valued as both a food crop and a practical plant for thickening soups and stews due to its natural mucilage.
Growing facts
| Scientific name | Abelmoschus esculentus (L.) Moench |
|---|---|
| Life cycle | Annual |
| Maturity / first bloom | 50-59 Days |
| Germination | 5-10 Days at 75–90 °F |
| Seed depth | 1 in |
| Plant height / spread | 49–60 in |
| Growth habit | Upright/Erect |
| Spacing | 18 in between plants; 36 in between rows |
| Sunlight | Full sun |
| Soil | Loamy; pH 6.0–6.5 |
| Water | Moderate |
| Support | No-Support |
Starting Red Burgundy from seed
How to grow Red Burgundy Okra
Botanical identity: Abelmoschus esculentus (L.) Moench. Life cycle: Annual.
Sow 1 in and use a seed-zone temperature near 75–90 °F. Expected emergence: 5-10 Days. No stratification; an optional short warm-water soak may speed imbibition, but is not required
Plant during Spring. Space plants 18 in apart with 36 in between rows or planting bands.
Provide Full sun, moderate water, and loamy near pH 6.0–6.5. Support: No-Support.
Garden performance and care
Start Red Burgundy early enough for its season, transplant after cold stress has passed, and harvest on schedule. Support requirement: No-Support; remove damaged fruit promptly and keep foliage dry when disease pressure is high. Expected emergence is 5-10 Days; the listed maturity or bloom timing is 50-59 Days.
Harvest, bloom, and uses
Red Burgundy is best for warm-season kitchen gardens, supported plants, fresh harvest, and preserving. Harvest form or size: Harvest pods at about 3–5 in for tenderness. Color at the principal harvest or mature stage: Red. The color softens to green when cooked, but the beauty and taste remain.
Saving seed
Seed saving for Red Burgundy Select several healthy, true-to-type plants so the saved lot represents the variety rather than one unusually early or large individual. Okra flowers can cross through insect activity. Isolate varieties or control pollination, and select several healthy true-to-type plants before pods are harvested for eating. Leave designated pods until they are brown, dry, and beginning to split, then collect before seed is lost. Dry pods under cover, thresh, screen, and winnow. Wear gloves if dry pods or stems irritate skin. Label the lot with population, isolation, pod type, plant height, year, and germination test.
Common problems
Watch Red Burgundy for aphids, stink bugs, Japanese beetles, flea beetles, caterpillars, leaf spots, root-knot nematodes, and tough overmature pods. Rotate crops, maintain steady growth, and harvest every day or two once pods begin forming.
Frequently asked questions
When is Red Burgundy ready?
50-59 Days from direct sowing to first young-pod harvest
How long does germination take?
Expect 5-10 Days near 75–90 °F; actual emergence changes with moisture, seed condition, and soil temperature.
How large does it grow?
About 49–60 in with an upright/erect habit. Support: No-Support.
Can it grow in a container?
Possible in a properly sized container with reliable drainage, moisture, and room for the mature plant.
How is it used?
Primary uses: warm-season kitchen gardens, supported plants, fresh harvest, and preserving. The color softens to green when cooked, but the beauty and taste remain.
Can I save seed?
Yes where the crop biology allows, but keep compatible varieties isolated, use several healthy plants, wait for full seed maturity, dry thoroughly, and label the lot.
Minimum Seed Count:75 seeds
