Rosella
Botanical Name: Hibiscus sabdariffa
A native to India, Malaysia and West Africa, Rosella is a decorative plant that produces beautiful flowers that turn into red edible calyxes. These ‘fruits’ are used to flavour drinks, jams, jellies, wine, baking and sauces in many cuisines from the Caribbean to
Africa, and Asia. The green leaves can be used like a spicy version of spinach.
| How To Grow | Sow in early Spring to allow 5 months of frost-free weather needed for good crops. Warm soil is needed for germination, so in cooler areas start the seeds indoors and keep warm. Sow seeds 12mm (½in) deep into damp soil, firm down gently, and keep moist. Seedlings emerge in 10-14 days. Protect from frost. Plants begin to crop when about 3 months old and cropping may continue for 9 months or until the first frost. The fruit is ready to pick about 3 weeks after flowering when they are 2 - 3 cm across. |
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| When To Plant | Early Spring |
| How To Cook | For a West Indies style cordial pour hot water over a kilo of dried Rosella with one fresh grated ginger root. Leave to steep overnight. Then strain off the exquisite pink liquid and add sugar syrup to taste, lime juice and crushed ice. |
| When to Sow/Plant | Spring |
| Soil Type | compost, well drained |
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If you are not completely satisfied with these seeds Mr. Fothergill's will gladly replace them for free. Performance subject to growing conditions.
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