Red Burgundy

Family: Malvaceae Vegetable

Velvety pods arrive in a rich, wine-dark red—so saturated they seem to glow against the foliage—then slice into tender, starry rounds with a clean, mild flavor and a pleasantly silky bite.

“Red Burgundy” keeps its texture youthful through the season, producing straight, medium-long pods that are especially satisfying for fresh use and quick skillet-style cooking, as well as for thickening sauces and pickles with its naturally smooth body. Grow it for color you can taste: a warm-season okra that turns everyday meals into a deep-hued garden celebration.

Light: Full SunMaturity: 55 DaysHabit: Upright

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 14th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Jun 20th
Harvest Begins	Aug 14th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	55
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	75
Min Soil Temp (°F)	65
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

Red Burgundy okra is built for the kind of cooking where its natural viscosity turns into a silky coat—fast sears, brines, and thickening stews are where it really sings. Slice it fresh and treat it with salt and acid to control the “sliminess,” not erase it; you want that starry, velvety bite.

Best Uses

quick skillet sauté with high heat to keep the interior tender
pickles/brined okra where the natural viscosity helps the brine cling
thickening sauces/gumbos where it builds body without heaviness
fresh sliced okra rounds dressed with acid and salt

Flavor Profile

clean, mild vegetal flavor silky, slime-forward mouthfeel (in a good way) tender pods that stay youthful light snap in fresh sliced rounds

Kitchen Pairings

smoked paprika garlic tomato cider vinegar okra-friendly broth or stock (chicken or vegetable) cornbread or grits

Frequently Asked Questions

What pest or disease problem is most common for Abelmoschus esculentus (okra), and how do I control it?

Okra commonly suffers from powdery mildew (white, dusty patches on leaves) in warm, humid conditions. Improve airflow by spacing plants and avoid wetting the foliage when watering; remove heavily infected leaves early. If it keeps spreading, use a labeled sulfur or potassium bicarbonate fungicide and reapply according to the product directions.

How often should I water Abelmoschus esculentus during its main growing phase, and what soil moisture level should I aim for?

During active growth and pod fill, keep the soil evenly moist with about 1–2 inches (2.5–5 cm) of water per week, adjusting for heat and rainfall. Water deeply to wet the root zone, then let the top 1 inch (2–3 cm) of soil dry slightly before watering again to prevent stress and root issues. Mulch around the plants to reduce moisture swings, which can cause poor pod development.

How can I tell when to harvest Abelmoschus esculentus (okra) at the right time?

Harvest pods when they are tender and about 3–4 inches (7–10 cm) long, typically starting around 55 days after sowing. Pick every 1–2 days once pods begin to form, because okra quickly becomes fibrous if left to enlarge. Use a knife or pruners to cut the stem (don’t pull), and harvest in the morning for the best tenderness.