Rosella

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Hibiscus sabdariffa

Attractive annual shrub with red stems, red/green green leaves and producing yellow flowers followed by red fleshy fruit. The fruit can be eaten fresh but is most commonly used to make jam, tea and other beverages. It also has medicinal uses. Plant needs at least 6 months frost free to produce fruit so is best suited to warm climates. Also known as "Roselle" and "Jamaica sorrel".

This variety of Rosella usually has a broad leaf which is popular is Thai cooking; young leaves are used raw or cooked in salad, stirfiries and as a pot herb.  Produces less fruit than 'Rosella- Early'.

Grown using organic heirloom open pollinated seed, no sprays, no chemicals in organic nutrient rich soil with gypsum, volcanic rock, minerals and compost in trays. No blood and bone no fish.