Burgundy

Burgundy

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About Burgundy

Burgundy okra was introduced in 1983 and became an All-America Selections winner in 1988. It produces dark red, grooved pods best harvested at 6 inches or shorter, on attractive 4 to 5 foot plants with green leaves and burgundy stems, branches, and leaf ribs. The pods are used in soup, gumbo, and stew, or deep-fried.