Burgundy Okra

Abelmoschus esculentus 'Burgundy'

vegetable

Burgundy Okra is a stunning All-America Selections winner with deep red stems, mottled red-and-green leaves, yellow hibiscus blooms, and slender 6 to 8 inch deep red-purple pods. The vibrant color shifts to brick red when cooked, but the eating quality is exceptional: crisp tender texture, mild slightly sweet nutty flavor with little of the sliminess that puts off some okra eaters.

✅ Plant alongside

Good neighbors that attract beneficial insects or deter pests

• Basil: Repels aphids and may help discourage stink bugs
• Peppers: Companion heat-lovers that share the same warm-season window
• Marigolds: Suppress nematodes that damage okra roots
• Sunflowers: Provide light shade for young okra in extreme heat zones

🛡️ Pest & disease prevention

Proactive ways to stop trouble before it starts. Tap a name with an arrow for its full guide

• Stink bugs →

  Hand-pick at dawn while sluggish; encourage assassin bugs and parasitic wasps

• Aphids →

  Blast with water, encourage ladybugs and lacewings

• Root knot nematode →

  Rotate beds, plant marigolds the season before, and add compost rich in beneficial microbes

• Corn earworm →

  Hand-pick caterpillars from pods; Bt sprays for heavy infestations

🌾 Harvest & storage

Burgundy Okra is ready 50 to 60 days from sowing. Pick pods at 3 to 4 in for best texture; longer pods become woody and stringy. Wear gloves and long sleeves during picking (okra leaves have tiny irritating hairs). Cut pods with pruners, leaving a small stem stub. Pick every other day during peak production; continuous picking keeps the plant blooming for months. The red color fades on cooking but eating quality stays high.

🥗 Nutrition & benefits

About 33 calories per 100 g raw with 3.2 g fiber, 23 mg vitamin C, 299 mg potassium, and 60 mcg folate. Okra is also a notable source of soluble mucilage (the same material that thickens gumbo), which supports gut health and helps moderate blood sugar response.