Okra, Burgundy

75 in stock

    • 45 $


Quick Overview

OKRA, Burgundy –
Abelmoschus esculentus

FULL SUN Native to Northeast Africa where wild populations still grow along the banks of the White Nile, Okra was brought to the US in the 1660s by enslaved Africans. The name ‘okra’ comes from the West African Ashanti word ‘nkruma’. Burgundy Okra is a striking, 3-4 ft. tall plant, with bright green leaves, burgundy red stems, and lemon yellow, hibiscus-like flowers with large burgundy throats. To eat, harvest the fruit young when it is 3-4 in. The mature fruits, when dried, make outstanding floral arrangements. Heat and drought tolerant. Sow indoors 6 weeks before transplanting outside in peat pots. Okra does not like to have its roots disturbed, so the pot must be planted. Plant seed ½ in. deep. Transplant outside after danger of frost is over and soil has become very warm to a depth of 6 in. Add ¼ cup bone meal to the soil when planting. Space plants 12-18 in. apart in rows 24-36 in. apart.

Type Spacing Planting Depth Days to Germination Maturity
Okra 12-18 in. 1 in. 14-21 65

Okra, Burgundy

Okra is a beautiful ornamental plant which produces flowers which resemble hollyhock or hibiscus blossoms as well as a delicious and nutritious vegetable. Okra most likely originated in northeast Africa where okra plants can be found growing wild along the banks of the White Nile River and where it has been part of the cuisine for thousands of years. The name, “okra”, comes from the West African Ashanti word, “nkruma”, and its Cajun name, “gumbo”, comes from the Bantu word, “ngombo”. Okra was brought to the United States in the 1660s by slaves. Okra will grow in containers, no more than 2 plants per half barrel container. Okra plants will continue to produce fruit if the pods are harvested frequently. Older, tougher pods may be harvested and shelled for their unripe seeds which can be cooked like peas.

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