Description
Hibiscus sabdariffa. Other names: Florida Cranberry, Indian Sorrel, Jamaican Tea, Maple-Leaf Hibiscus, October Hibiscus, Red Sorrell, Roselle. 70-90 days. Perennial in zones 9-12. Can be grown as an annual. Hibiscus sabdariffa. Edible leaves and flowers. Roselle or Sour Leaf is grown in tropical and subtropical regions. Burmese say “chin baung ywat” which is translated into “sour leaf.” It can be grown as a summer crop in temperate regions. The flavor of the flowers buds/leaves are sour tasting and work well with pickling, curries, or prepared with strong and spicy flavors. AKA: Florida Cranberry, Indian Sorrel, Jamaican Tea, Maple-Leaf Hibiscus, October Hibiscus, Red Sorrell, Roselle. Roselle is very sensitive to frost. Prepare fertile sandy loam soil. Sow seeds in spring/summer after last frost in a warm, sunny location. Or start seeds indoors and transplant when weather warms. Keep soil moist. For leaf harvesting, begin 6 weeks after transplanting or when 18 inch tall, leaving 3-4 inch of stem. Second cutting and after are done in 4 weeks intervals. Short plants may be thinned out. The fruits are harvested when plants are full grown and can easily snapped off by hand. They are easier to break off in the morning than at the end of the day. Flowers are used in beverages and simple syrups, sauces, jellies, preserves, chutneys. The leaves are prepared fresh in salads or cooked vegetables and used to season curries. ~1750 seeds an ounce.
