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)!
Roselle 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.
From Baker Creek: “A valuable plant for making cranberry-flavored bright red beverages, jelly, pie and tea. Much grown in Asia and the mid-east as the flavor is wonderful. A tasty sauce can be made by boiling and sweetening the fleshy calyxes; the leaves are also used to make a drink. The entire plant of this Hibiscus is very beautiful. Start early, unless you live in the far-south. Citrus-flavored flowers are delicious on frozen desserts.”