Native to Ethiopia, okra is the only member of the mallow family (which includes cotton, hibiscus and hollyhock) to bear edible fruit. Generally speaking, okra pods are green and a staple of many a southern diet. A relative newcomer, Red Burgundy okra was bred by Leon Robbins at Clemson University and introduced in 1983, becoming the All-America Selections winner in 1988.
Red Burgundy Okra, Abelmoschus esculentus
Approx: 25 seeds
Probably the most productive red okra out there. Red Burgundy Okra is tender and sweet, also a late summer stunner. Beautiful red stems and veining that are widely adapted to different locations.
Days to Germination: 14-21 days
Days to Maturity: 50-60 days
Height: 3-5 feet
Fruit size: 3-6 inches
A vitamin and mineral rich vegetable, okra likes a soil medium to grow in that is loamy with some organic material for it to gain nutrients from. Okra requires full sun in order to produce, and requires no additional fertilization during its growing season.
Keep near: Lettuce, Peppers, Eggplant, Basil, Cucumbers, Melons.
Red burgundy okra is high in fiber, vitamin C, and folate, and is known for containing high levels of antioxidants that help to reduce cancer causing free radicals in the body. It is also known to have high levels of calcium and potassium.
It also contains magnesium, iron, Thiamine, and Niacin, and is a low calorie vegetable. Okra can also be pressed to create oil, which is high in unsaturated fats such as oleic acid and linoleic acid.
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