(Abelmoschus esculentus)
Burgundy okra has green leaves with burgundy stems, leaf ribs, and branches. The burgundy-colored 6"-8" long pods turn green when cooked. Okra is used as the thickening agent in Cajun gumbo, but it also can be boiled, fried, roasted, broiled, steamed, canned, or pickled. Okra has attractive, edible flowers.