Three packets of full sun annual vegetable seeds. These three okra varieties love the heat of summer outdoors and are quite drought tolerant and resilient. The beautiful flowers have a tropical look, much like a hibiscus bloom. Okra produces vigorously during hot weather and will yield a daily crop of tasty vegetables. Harvest frequently as the pods are best picked when young and tender for both texture and flavor.

• Red Burgundy Okra - 1998 All-American Selections Winner Red Burgundy Okra’s 5-foot plants are stunning, with contrasting green leaves, burgundy stems, and creamy yellow flowers.  The vivid burgundy to purple pods are ribbed and easy to pick. Red Burgundy pods will remain tender up to 5-6 inches if they are harvested frequently. 
• Green Okra Varieties - Clemson Spineless also won the AAS in 1939 and is a gardening favorite due to its spineless green pod and reliable heavy yields. Emerald Okra is the last pack in this mix. Emerald is an ideal choice for a long harvest, producing early and yielding vigorously until the first frost. Emerald okra's tasty pods remain tender even when they are large, as long a they are harvested quickly.

• Scarify for Better Germination - This type of seed should be soaked and/or scarified prior to planting for improved germination. Scarification means nicking, scratching, sanding, or otherwise damaging the exterior coating of the seed. This can be done with a nail file or sandpaper. Follow instructions on packets for best results.

As a survival food, okra is quite versatile. It is best known as a delicious addition to gumbo. It is a staple in Cajun, Creole, and Indian recipes. The pods can be ground into a powder that adds a thick texture to stews and soups. Okra is also excellent to eat fried in cornmeal batter. It freezes well and the pods are also often pickled for a special treat.