Rosella is a native hibiscus prized for its deep red edible calyxes. It is attractive, hardy and versatile to use.
Hibiscus sabdariffa calyxes are high in Vitamin C with a delicious sweet-tart flavour that goes well in salads, jellies, red sauces, jams, cordials, syrups, fruit teas and wine. Preserved whole in syrup or liquid, they add flavour and glamour to cocktails or champagne. The seeds can be roasted and ground into flour. Even the young leaves may be steamed or stir-fried.
Growing and Harvesting Rosella
A rosella bush can grow up to two metres tall and one metre wide – suitable for pots or as a gap filler in the garden. It prefers a sunny spot with fertile, well-drained soil. Though it can survive dry spells, for best results water it regularly.
Rosella grows fast however the first harvest is light. Expect a better harvest in the second year. After flowering, simply snip the plumpest calyxes off the bush, remove the stem and cut a slit lengthwise along the calyx. Pop the seed out to ready the calyx for cooking.
Don’t worry if your rosella dies off in winter – it will regrow in spring.
Rosella also attracts birds and bees, making it the perfect addition to your organic garden.
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