1/2 g Thai Red Roselle seeds, Hibiscus sabdariffa
About 10 seeds. Beautiful 3-5 ft. flowering plants with red stems and leaf veins. The bright red calyxes can be used to make “zingy” tea, sauce, syrup, or jam, or candied whole for an unusual treat. For strongly flavored teas, simmer for 10-20 minutes. Roselle was called “Florida cranberry” in the 1890s. The flowers and young leaves are edible and have a citrus tang. The stir-fried greens are much used in Burmese cooking.
Space plants 3-6 ft. apart; the wider the spacing, the more calyxes will ripen. One gram has about 35 seeds. Frost-tender perennial. Germination: 75-85°F, 7-14 days. Transplant after last frost. Full sun. 36-60 in. tall.