Okra Burgundy

approx 50 seeds

Availability: In stock

$4.40

Details

Attractive bushy plants to 1m, with green leaves and burgundy stems, branches,
leaf ribs and unique red spineless pods. This unusual member of the hibiscus
family has an important part in African, Indian and Mediterranean cuisine, as well
as in the American South where the red variant was developed. Very prolific
and tolerates cooler growing conditions.
STEWS – SOUPS – FRY – GRILL – STEAM – DRY

How To Grow

Sow seeds 5mm (¼in) deep, cover, firm down and keep moist.

When To Plant

Spring to Summer, Autumn in tropical regions.

Sow

Spring, Summer, Autumn

Soil Type

well drained

When

Spring to Summer, Autumn in tropical regions.

Where

In seed trays of seed-raising mix.

How Sow

Sow seeds 5mm (¼in) deep, cover, firm down and keep moist.

Care

When 10cm (4in) tall transplant to cropping position

Our Seed Guarantee

If you are not completely satisfied with these seeds Mr. Fothergill's will gladly replace them for free. Performance subject to growing conditions.

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Recipe

Roasted Potato and Red Okra salad

Roasted Potato and Red Okra salad

Ingredients

2 lb small potatoes such as fingerling, red, or yellow-fleshed
1 large bunch scallions, white parts halved lengthwise and remainder reserved for another use
2 large fresh rosemary sprigs, plus 1/2 teaspoon chopped
1/4 cup olive oil
2 1/4 teaspoons salt
1 teaspoon black pepper
3/4 lb small (2- to 3-inch) red okra
2 cups shelled fresh fava beans (2 1/2 lb in pods) or shelled fresh or frozen edamame (soybeans; 1 1/2 lb in pods if fresh)
1 cup fresh corn (from 1 to 2 ears)
1 1/2 tablespoons fresh lemon juice
1 tablespoon finely chopped shallot

Instructions

1) Roast potatoes and okra:
Put oven rack in middle position and preheat oven to 450°F.

2) Halve potatoes lengthwise and toss with scallion pieces, rosemary sprigs, 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Spread potato mixture in a large roasting pan and roast, stirring once, 20 minutes. Stir potatoes and add red okra to pan, tossing to coat. Continue to roast until okra and potatoes are tender, about 30 minutes more.

3) Cook beans and corn while potatoes roast:
Cook beans in 1 quart (unsalted) boiling water in a 3- to 4-quart pot 3 minutes, then immediately transfer to a bowl of ice and cold water to stop cooking. Gently peel off skins.

4) Return water to a boil and add 1 teaspoon salt, then cook corn until tender, about 4 minutes. Drain corn in a sieve and immediately transfer to bowl of ice and cold water to stop cooking. Drain corn again.

5) Make dressing and assemble salad:
Whisk together lemon juice, shallot, chopped rosemary, and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl until combined. Discard rosemary sprigs, then add hot potatoes and okra to dressing along with beans, corn, and salt to taste, tossing to combine. Cool salad to warm before serving.

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