Common name:
Roselle

Origin:
Tropical Asia

Description:
The extraordinary flowers of the roselle are yellowish white, except for the dark red centre. The flowers are edible and can be added to salads or cakes, and due to the strong red pigmentation the whole dish can turn red. In northern Africa the flowers are used to make herbal tea, which also has an intense red colour. Also the leaves of the roselle are edible, and can be added to rice and fish in order to give the dish a spicy taste. In Senegal the leaves are used like spinach. The shoots contain a strong fibre that can be used as an alternative for jute/sackcloth. The flowers and fibres are mainly exported by Thailand and China, and Thailand is famous for the high quality. In a colder climate, the roselle can be grown as an annual plant, or -when protected against frost- as a perennial. The plant can grow to a height of maximum 2,5 meters, but usually stays a bit smaller. It is a very beautiful and diverse species to grow yourself!

Germination instructions:
Soak the seeds for 24 hours in lukewarm water, then sow them in sowing mixture. Keep the soil constantly moist and let the seeds germinate at 20-25 degC. The seedlings can be planted outside in spring, from may onwards.  

Sowing time:
February-May

Level of difficulty:
Easy