Okra is a popular health food due to its high fiber, vitamin C, and folate content. Okra is also known for being high in the antioxidant lutein and a good source of calcium and potassium.
Flying of the tables at the local farmers market, the burgundy Okra is a stunning 4 foot plant with burgundy accents and tender burgundy pods up to 6" long. All Parts of the plant is edible. Okra leaves may be sautéed or added fresh to mixed-green salads. Offering a unique flavor and texture, the fresh taste is somewhere between eggplant and asparagus. This variety stays firm and crunchy. If you enjoy “nose-to-tail” veggie eating, this vegetable is for you: the leaves, flowers and seeds are also edible. Young okra greens can be cooked like spinach or beet greens (or eaten raw).
Dried pods can be used in floral arrangements or wreaths and are often also painted and used for crafts.
Open-pollinated. Good yields. 55-60 days.
Other Names: Texas Vegetables, heat loving vegetables, tropical vegetable, hot weather vegetable, southern vegetables, African vegetables, Caribbean vegetables, ladies fingers, ochro, okro, bendi merah, Texas color vegetables,