Okra "Red Burgundy" seeds have a hard outer covering that can impair germination. To combat this, always use fresh seeds and give them a pretreatment before sowing. Nick the coat of each seed with a file or place them in the refrigerator overnight for a similar effect. Soaking the seeds in a bowl of warm water for 24 hours is also effective, because it softens the outer coating, making it easier for the sprouts to emerge.
Because okra "Red Burgundy" isn't frost tolerant, transplanting and direct sowing takes place after the soil temperature at a depth of 4 inches has warmed to 65 degrees Fahrenheit. In short-season areas and for early crops in warm-season areas, start them indoors five weeks before the last frost date. Sow three seeds in 4-inch, biodegradable pots at a depth of 3/4-inches. Place the pots on a heat mat set between 80 and 90 degrees Fahrenheit to trigger germination within five to 14 days. Thin to the strongest seedling per pot.
Whether you live in a warm climate and direct-sow the seeds or use transplants in a cool climate, optimal soil quality is essential to your success. In addition to warm soil, you also need well-drained, fertile soil. A pH between 6.0 and 8.0 is ideal. A soil test before starting your crops can determine which amendments are needed to reach the ideal pH. Cultivate the soil to a depth of 8 to 10 inches and work in a 2-inch layer of compost to promote drainage. Grow your plants 1 to 2 feet apart in the garden.
Black plastic spread over the soil about three weeks before transplanting can help speed the soil-warming process in short-season areas. After this, if needed, use floating row covers or hot caps to protect the young plants from unexpected cold spells. Okra "Red Burgundy" is doesn't require frequent watering. A deep soaking once a week with about 1 1/2 inches of water is sufficient. Shallowly cultivate or use a layer of organic mulch to combat weeds. When harvesting the pods, wear gloves and long sleeves, because the stiff hairs that cover the plants may irritate the skin.