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Rosella (Hibiscus sabdariffa)

The rosella, Hibiscus sabdarilla, is a member of the Malvaceae family of plants. Other well known members of this family include the ornamental hibiscus, cotton, cacao and okra. It is native to India and Malaysia but long ago was naturalized by many other tropical and sub tropical countries including Australia. Because of its popularity the rosella has many names some include roselle, Jamaican Tea, Maple-Leaf Hibiscus, Florida Cranberry, October Hibiscus, Red Sorrel and the list goes on.

The Rosella bush produces red edible calyxes that are high in vitamin C. They have a pleasant tart-sweet flavour that goes well in salads, jellies, red sauces, jams, cordials, syrups, fruit teas and wine. They are often found in shops, preserved whole in syrup or liquid, as a decorative and flavoring additive for cocktails, white wine or champagne. The seeds may be roasted and ground into flour. The young leaves may be steamed or stir-fried – these are also known as red sorrel.

The rosella bush will grow to between one and two meters tall.  As the plant grows young shoots and leaves can be used both raw in salads or cooked like a spicy spinach in curries, stir fries or just as a green vegetable

After flowering, the large fleshy calyx is ready for harvesting. The first harvest is usually underwhelming, but this plant will produce a more prolific harvest after its second flowering in Autumn. Simply snip the plumpest calyxes straight off the bush.

Plant Care