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Rosella - seed

Back in stock: 1-2 weeks
Out of stock
The real deal for jam making. Also for hibiscus tea rich in anthocyanins and vitamin C; a Caribbean rum drink called sorrel or zobo; and a tangy spinach-like side dish chin baung kyaw made from the leaves.
Rosella are sold in delis as wild hibiscus flowers in syrup - fill them with goats cheese; serve them baked with brie; drop one in a champagne flute before adding the fizz. Easy to grow, you can be fancy for cents.
Good advice on processing and jam making here

Hibiscus sabdariffa - rosella

DESCRIPTION: Bushy West African tropical perennial with reddish leaves, pale pink hibiscus flowers in spring, followed by red calyx pods in summer used for teas and edible produce.
PLANTING: Sow seeds in early Spring at 25C+ - indoors if outside temperatures are too cool. Soaking seed overnight in cold water may help germination. Thin plants one they develop 2-4 leaves and are easily handled. For best results plant in rich, well-drained soil somewhere sunny; plants need 5 months frost-free to fruit. CARE: Water seedlings regularly until established and continue to provide water throughout he growing season. Mulch plants to keep the roots cool in summer. Plants will flower twice - once in spring, and again in autumn which provides the best harvest of calyces. These develop about 3-4 weeks after the flowers; snip off to use when they're just fatter than your thumb. 












200cm x 150cm   50 cm 10mm  10-14 days  12 weeks on


Contains 20 seeds

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Back In Stock 1-2 weeks
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