Red Burgundy okra was developed by Leo Robbins at Clemson University after 8 years of work. He introduced this stunning variety in 1983, and it won an AAS award in 1988. Great for frying, soups, gumbo and canning. When cooked, the leaves of this hibiscus relative turn a deep lovely shade of purple. Gorgeous 3-5 foot ornamental plants produce high numbers of tender 6-8 inch pods. There's a pretty contrast between the plant's green leaves against the burgundy stems, branches, leaf ribs and fruits—and a pretty display of yellow-cream flowers. For optimal texture and flavor, harvest often when the pods are young about 3 inches long, in about 49-60 days.