Burpee Seeds writes: ‘This is the 1939 All-America Selections winner. The old standard, HEIRLOOM Clemson Spineless, is the most popular okra on the market. Hybrids are recommended in areas that have Verticillium and Fusarium wilts.

Lots of tender and delicious 6 – 8 inch pods! Often planted as an attractive edible ornamental option. Pods are a beautiful deep red, and stems are also red.

Now, perhaps, Burgundy Okra is the number one selling red okra. 55 days. In 1983 Clemson University introduced this gorgeous red burgundy okra. Thanks to C L Fornari, Garden Lady, for this stunning image! You can choose from luscious Okra colors – Green, Yellow, ‘Jing Orange,’ Pink, Red, Burgundy, variegated! Few northerners realize that okra will grow just fine in their area, as the plants grow and produce seed pods quickly once summer has set in. Okra thrives in hot weather and is often the last one standing in Southern gardens when the punishing summer heat has brought less hardy vegetables to their knees. In the USA, it is thought of as a Southern dish along with hominy grits, collards and cornbread! I love Baker Creek’s intro – Synonymous with Southern cooking, okra, also known as gumbo or lady’s finger, is an Hibiscus relative grown for its immature seed pods. Okra was introduced to the Americas in the 1600s, presumably carried aboard slave ships from Africa.’ Early accounts of the plant were mentioned in Egypt in A.D. Where does it come from? Baker Creek explains that ‘the exact origin of okra is unknown, although it is believed to hail from Ethiopia, Western Africa, and Southern Asia. Some people would almost grow Okra, Abelmoschus esculentus, for the flowers alone! They are in the Mallow family.

Jing orange okra plant