Description

🌶️ Red okra, also known as Red Burgundy okra, is a vibrant twist on the classic green variety. It’s completely edible and just as versatile in cooking, though its striking red hue fades to green when cooked.

🌱 What Makes Red Okra Special

• Color & Appearance: Deep red pods, often 2–5 inches long, with burgundy stems and yellow hibiscus-like flowers.
• Origin: Bred in 1983 by Leon Robbins at Clemson University, it won the All-America Selections award in 19882.
• Varieties: Includes Red Velvet, Royal Burgundy, Little Lucy, Hill Country Red, and Aunt Hettie’s Red.

🍽️ Taste & Cooking

• Flavor: Mild, similar to green okra—some say a cross between eggplant and asparagus.
• Uses: Great for frying, sautéing, pickling, or adding to gumbo and stews.
• Fun Fact: It’s technically a fruit, though used as a vegetable in cooking.

🌿 Growing Tips

• Climate: Thrives in warm, humid conditions—perfect for Indian summers.
• Soil: Prefers well-drained, fertile soil with a pH of 6.0–6.8.
• Harvest: Ready in 50–60 days; pick when pods are 3–4 inches long for best texture.

💪 Health Benefits

• Rich in Antioxidants: Thanks to anthocyanins, which give it the red color.
• High in Vitamins: Especially vitamins A, C, and K, plus folate and magnesium.
• Supports Digestion & Immunity: Its fiber and vitamin content make it a gut-friendly, immune-boosting veggie.