Botanical Name: Hibiscus sabdariffa

Approx 35 seeds
Availability: In stock

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.


Product Specifications
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. 

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

Our Seed Guarantee

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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Cooking Tip

Cooking Tip



Bitterness can be tamed by washing the fruit well, removing the seeds, marinating in salt for at least ½ hour before cooking, squeezing the juice out or boiling cut pieces in a water & lemon solution.