Roselle : Roselle
Edible calyces, stems, flowers and leaves with a zing!
Beautiful 3 to 5' high hibiscus-family plants with red stems, leaf margins, and calyces. The bright red calyces make a "zingy" tea, sauce, or jam. The tea is widely popular in Egypt where it's called karkade. The creamy-white flowers and young leaves are edible and have a citrus tang. Tropical grown as annual in temperate climates. Papery flower blooms give way to the bright red, fleshy calyces that are used fresh for jelly, syrup or wine or dried in herbal teas where they impart a bright red color and tart flavor.Malvaceae Hibiscus sabdariffa
Plant seeds 1/4 to 1/2" deep and firm the soil.
Germinate3-5 weeks before LFD
In Northern climates seeds should be started indoors and transplanted after the last frost. Sow seeds 1/4 to 1/2" deep and keep moist.
Last Frost Date04/08/13
Harden Off3 weeks after LFD
If you are planting Roselle out in cool spring conditions the transplants should be hardened off carefully.
Do this slowly over a week, by reducing the amount of water they get and by leaving them outside for longer periods each day. This helps them to slowly get accustomed to the somewhat less than ideal conditions to be found outside.
In warm summer weather there is no need to harden off the transplants. However you may want to keep them outside in the shade for a few days, so they don’t get sunburned when planted out.