Red Burgundy Okra
Heirloom variety: Red Burgundy
- Taste
- Mild and tender; the burgundy pods soften to green when cooked.
- In season (Fayette, zone 6b)
- July – October
- Good source of
- Vitamin C
- Vitamin K
- Folate
- Fiber
An All-America Selections winner as beautiful in the garden as on the plate, with deep wine-red stems and pods. The color is water-soluble and greens up with cooking, so slice it raw into salads to keep the burgundy, or fry it for the classic Southern side.