Roselle Hibiscus ‘Thai Red’
(Hibescus sabdariffa)
aka Sorrel and Florida Cranberry
The juicy bract of Roselle Hibiscus surrounds the seed pod and is used to make tea, jam, jelly, wine, pie, or sauces. Some wonderful recipes can be found here. The calyx is gathered when it is tender, crisp and plump and can be dried, frozen, or used fresh. I also use the tender new leaves to bring tang and color to my summer salads. Roselle Hibiscus leaves also contain 3 percent pectin for those who can jelly and jam.
Roselle can be started from seed or cuttings. It grows well in stifling hot and humid summers here in SW Florida. I plant my seeds in May when my other crops are starting to fail from the heat and harvest calyxes September to November.
These plants have LONG tap roots and do not transplant well. Direct seed them about 1/2 inch deep where you want them to grow then thin to at least 3 feet part for a living hedge. Each plant can grow up to 7 feet tall and wide in four months. These plants are not frost resistant so take a cutting when frost is predicted.
Roselle might lower blood pressure and is high in vitamin C.
The University of Florida data sheet is located here.
