Malvaceae · Hibiscus sabdariffa
Native to: West Africa
Also known as: Roselle, Jamaica sorrel
Cost per seed: $0.04
Early Rosella is a unique annual bush that produces deep-red fruits called calyces. Rosella fruits look like fleshy, unopened flowers. These fruits can be harvested to make jams, relishes, and teas, or they can be eaten raw.
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Fast-growing. Early Rosella plants are extremely low-maintenance, but for best results prune after your first heavy harvest (this is usually in summer).
Common Problems: Aphids, Caterpillars, Powdery mildew
When to harvest: 3 months after planting for 9 months or until frost
6 plants, at 1 square metre per plant, will provide sufficient harvest for jam and tea making.
Rosella leaves are ready to harvest when they are young and tender, and can be harvested as needed. Pinch or snip them from the plant, harvesting the outer ones and leaving some on the plant for future growth. Eat leaves as soon as possible after harvesting. Store leaves short term in a perforated plastic bag in the fridge.
Rosella plants have two flushes of flowers and fruit; the first flush will be relatively small but the fruit should be harvested to encourage a larger second flush later in summer/autumn.
Rosella calyxes are ready to harvest when they are shiny and plump, about 2-3cm wide. Older calyxes will become dry and stringy. Harvest the calyxes by cutting the whole fruit off with snips/secateurs to separate them from the stem. The fruit can be used whole or the calyxes can be separated from the seed pods. Harvested calyxes can be used fresh to make jams, jellies or cordial. To dry whole fruit, spread them on a wire rack or tray and dry them in the sun or using a food dehydrator.
Additionally, fibre from the stems is used as a substitute for jute and the petals used for making dye.
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