Okra 'Red Burgundy'

This beautiful, red-veined plant produces medium-sized, red fruits. A nice color variation for the same tender taste. Harvesting young gives the tastiest fruits. The elegant white and pink flowers and the red-green leaves are also edible. (Over)ripe fruits yield edible seeds.

Okra is a versatile and elegant, yellow or white flowering summer vegetable with many edible parts! The most important and well-known part is the pod-shaped fruits. These are tastiest when harvested very young and are fried, boiled (thickens sauces and soups) or pickled. The wonderfully soft texture is very popular in Mediterranean and Asian cuisine. The seeds can be ground or boiled and incorporated into bread or Tofu and Tempeh. Roasted seeds are one of the best coffee substitutes! The leaves, flower buds and flowers are edible in stir-fries or soups. The leaves can also be dried for later use in soup. Finally, the roots are also edible for preparing, for example, a vegetable broth; remove the roots after simmering, as they are tough. Very popular in Central America and South America (Surinamese cuisine, for example)

Names:
Latin: Abelmoschus esculentus, or also Hibiscus esculentus
Dutch: Okra
Also known as: Lady's finger
English: Okra, Lady's Finger