Roselle (Hibiscus sabdariffa)

Family: Malvaceae | Edibility: Edible (3/5)

Hibiscus sabdariffa is a ANNUAL/PERENNIAL growing to 3 m (9ft) by 2 m (6ft). See above for USDA hardiness. It is hardy to UK zone 10 and is frost tender. It is in flower from August to October, and the seeds ripen from October to November. The species is hermaphrodite (has both male and female organs) and is pollinated by Insects. Suitable for: light (sandy), medium (loamy) and heavy (clay) soils and prefers well-drained soil.

Edible Parts & Harvest Seasons

Edible Parts: Nuts/Seeds, Leaves, Shoots, Roots/Tubers, Flowers

Harvest Seasons: Early Summer, Fall, Late Summer, Spring, Winter

Flavor & Culinary Uses

flavouring in cakes etc and is also used in making jellies, soups, sauces, pickles, puddings etc. — The fresh calyx (the outer whorl of the flower) is eaten raw in salads, is cooked and used as a flavouring in cakes etc and is also used in making jellies, soups, sauces, pickles, puddings etc.; The calyx is rich in citric acid and pectin and so is useful for making jams, jellies etc.; It is also used to add a red colour and to flavour to herb teas, and can be roasted and used as a coffee substitute.; A refreshing and very popular beverage can be made by boiling the calyx, sweetening it with sugar and adding ginger.

Habitat & North American Range

Disturbed ground. (Zone 9)