Description
Roselle (Hibiscus sabdariffa), also called Jamaican Sorrel, is the plant behind hibiscus tea. Through late summer the shrubby plants produce pale blooms followed by swollen crimson calyces with a bright cranberry tartness – harvest them for tea, syrup, jam, agua de Jamaica and sorrel drink. Young leaves are edible too.
Thank you for reading this post, don't forget to subscribe!Why gardeners choose it
- Grow your own hibiscus tea from an easy annual crop
- Ornamental red stems and deeply cut foliage all season
- Thrives in heat and humidity where other crops stall
- Non-GMO, open-pollinated – save seed for next year
Growing guide
- Sow: indoors 6-8 weeks before last frost, 1 cm (1/2 in) deep; nick or soak seed overnight
- Germination: 7-21 days at 24-29 C (75-85 F)
- Spacing: 90-120 cm (36-48 in) – plants reach 1.5-2 m
- Light: full sun, long warm season required
- Harvest: 120-150 days, calyces picked 10 days after flowering while still tender
Germination-tested seed, packed fresh and shipped worldwide from Seeds Grow In.
