Burgundy Okra (Abelmoschus esculentus L.): We chose this variety for its organoleptic qualities, which fall somewhere between the other two varieties. While Okra has an intense, herbaceous flavor and a consistency suited to long cooking, Okinawa Rose is particularly delicate and tender, and Burgundy falls somewhere in between.
The fruit has a strong but not invasive flavor, suitable even for unaccustomed palates, the texture is tender but without losing its typicality.
You could say one okra for everyone.
Growing them is simple; they are rustic and undemanding plants that tolerate hot summers, stress, and poor soil very well.
The beautiful yellow flowers are also edible.
