Roselle

Beautiful annual hibiscus with a range of culinary uses and applications. The bright red calyxes can be used to make a zingy tea, syrup or jam, alternatively to give champagne cocktails a red glow. The flowers and young leaves are edible with a citrus tang and are widely used in Asian cuisine.

Like its cousin the Okra, Roselle will transplant carefully but is best directly sown into a sunny humus rich location after frosts have well and truly passed. Spacing them 1m apart or further, will encourage more buds to form. Sow 2 seeds in the same spot and thin out the weakest one.