Description

The traditional use of roselle calyxes to make tea, sauces and beverages stems from its use in African cultures and was brought to the American continent by enslaved peoples along with other crops now considered of major importance like yam, rice, okra and certain kinds of beans.

Calyxes are usually harvested and dried thoroughly for later use, although they can be eaten fresh as well. Dried calyxes are used to make syrup, jams, sauces or a refreshing beverage that is often referred to as “Jamaica” in Latin American countries. Leaves are edible, too, great in salads and stews. In Latin America roselle is used medicinally in a similar way to cranberry juice in the northern hemisphere.

This variety of Roselle requires short days to flower. Seeds can be sown in early spring or late summer. In Central Florida these plants are grown as annuals.

Roselle is also known as Florida Cranberry and has been attempted as a commercial crop in Florida in past decades. Roselle should not be confused with its relative Cranberry Hibiscus – Hibiscus acetosella which is mainly cultivated for its edible leaves and does not have fleshy calyxes.

20 seeds