58 days. 30 seeds. The Burmese Okra as the name suggests finds its origins in Burma, known now as Myanmar in South Asia. The pods of this variety are green when tender and turn a creamy yellow green at maturity. It is famous for its use in pickles and has become a restaurant favorite. The tender pods can be used raw and are sweet giving it high appeal. They are known to yield early and produce till the onset of cold weather.

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For planting instructions and growing tips, click Okra.