Okra

1939 All-America Selections Winner! 56 days. Abelmoschus esculentus. Open Pollinated. 56 days. Abelmoschus esculentus. Open Pollinated. Clemson Spineless Okra. The plant produces heavy yields of flavorful, 9" long, dark green okra. It is still the most popular variety on the market. Leaves are spineless, making it easier to harvest. Best if picked when 3" long. Used in making fried okra, gumbo, soups, stews, and meat dishes. An excellent choice for home gardens and market growers. United States Department of Agriculture, PI 148567. An heirloom variety from the USA.

1941 All-America Selections Winner! 58 days. Abelmoschus esculentus. Open Pollinated. Louisiana Green Velvet Okra. This early maturing plant produces good yields of 5 to 8" long spineless, smooth, dark green okra. The okra remains tender when large. They stay tender longer than other varieties, even when they reach 8 inches. Retains its vibrant color when cooked, canned, or frozen, making it excellent for gumbo, frying, grilling, stews, and processing. This variety does well in high-temperature, high-humidity regions. Heat Tolerant. High Humidity Tolerant. Excellent choice for home gardens and market growers. A variety developed and released in the 1940s by Louisiana State University in Baton Rouge, Louisiana, USA. United States Department of Agriculture, PI 675127. A variety from the USA.

60 days. Abelmoschus esculentus. Open Pollinated. Red Burgundy Okra. The plant produces high yields of 6 to 8" long burgundy okra. This variety has deep red colored stems with green leaves and would be great for an ornamental plant. Pods can be harvested up to 8" long and still remain tender. Great for making fried okra, soups, stews, gumbo, and casseroles. An excellent choice for home gardens and specialty market growers. A variety developed by Leon Robbins at the Clemson University, Clemson, South Carolina, USA.