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Roselle (Hibiscus) Seeds
Grow your own Hibiscus tea! An excellent edible variety of roselle with large calyces (the fleshy sepals) which are harvested and used fresh or dried for teas, jams, syrups, etc. They can be eaten raw in salads or cooked as greens either on their own or with other leafy vegetables and meat.
The calyces of Rouge (found in a trial of 15 varieties of Hibiscus sabdariffa from the USDA) are large, loose around the seed pod and so easy to peel and have nice red color and beautiful shape. Plant from May-July, flowering occurs around the Fall equinox triggered by shortening days. The earlier planted, the larger the plants will get before flowering. Harvested from Thanksgiving to New Year. Start in nursery and transplant into field/garden. They can get BIG (4' wide and 4' tall). Avoid water-logged soils and over-irrigating as can die in such conditions from Phytophthora. Few other disease issues, aphids, and/or mealy bugs can become an issue. Treating to control if around harvest as if they build up to high populations in calyces can make harvesting and processing more difficult/nasty. Also grown as a leaf vegetable in India, Fiji, and elsewhere.
Cultivation: Roselle seeds germinate sporadically, so we have put more seeds in each packet for your success.
Days to Maturity: Harvest calyces 20 days after flowering. Plants take about 6 months to mature and flower.
20 seeds per packet
Packets are made of paper and need to stay dry and in cool, dark storage.
Store in a cool DRY place with NO moisture or the seeds will sprout!