Hibiscus sabdariffa 'Jamaican' (roselle)

Hibiscus sabdariffa ‘Jamaican’ (roselle)

Description

Explore the flavors of Haiti from your own garden. These amazing varieties flourished in our extensive field testing trials in Oregon and Washington. Be sure to check out the entire collection (click here)!

RoselleĀ is native to West Africa and is now grown and consumed all over the world. Its leaves and calyxes can be eaten fresh, for a sweet and tart treat, and the calyxes are the dried hibiscus most commonly known in North America as Red Zinger tea. Here in Oregon, we treated hibiscus plants as we would tomatoes, starting them early indoors in greenhouse conditions, and then transplanting when all danger of frost had passed. Planted in full sun, they took off in mid-summer and were still flowering in October, when the cold rain stopped the action.

Plant after danger of frost has passed. Takes off in mid summer, when soil is consistently warm. 45 days. Will bloom until late summer/early fall- very striking when mature. Continuous harvest of fresh, tender leaves; harvest calyxes before flowers bloom for best flavor. Pinch back for more branching.

Product Description

Explore the flavors of Haiti from your own garden. These amazing varieties flourished in our extensive field testing trials in Oregon and Washington. Be sure to check out the entire collection (click here)!

RoselleĀ is native to West Africa and is now grown and consumed all over the world. Its leaves and calyxes can be eaten fresh, for a sweet and tart treat, and the calyxes are the dried hibiscus most commonly known in North America as Red Zinger tea. Here in Oregon, we treated hibiscus plants as we would tomatoes, starting them early indoors in greenhouse conditions, and then transplanting when all danger of frost had passed. Planted in full sun, they took off in mid-summer and were still flowering in October, when the cold rain stopped the action.

Plant after danger of frost has passed. Takes off in mid summer, when soil is consistently warm. 45 days. Will bloom until late summer/early fall- very striking when mature. Continuous harvest of fresh, tender leaves; harvest calyxes before flowers bloom for best flavor. Pinch back for more branching.