Item Tag: Roselle

Hibiscus Sorrel Seeds/Roselle 50 seeds

Hibiscus sorrel seeds, also known as roselle, are versatile plants suitable for indoor and outdoor cultivation in various climates, tropical wet & dry, and humid subtropical. With a fast-growing life cycle these plants thrive in acidic soil and medium to full sunlight. Roselle seeds are known for their vibrant colors and air-purifying abilities, making them a beautiful and functional addition to any garden. Whether you’re looking for a decorative plant or a tasty treat, hibiscus sorrel seeds have much to offer. The tea has many medicinal properties and the florets can also be used for jam.

20 SEEDS Hibiscus Sabdariffa | Roselle Seeds | Asian Sour Leaf | NON-GMO

20 SEEDS Hibiscus Sabdariffa | Roselle Seeds | Asian Sour Leaf | NON-GMO Maturity: 70-90 days Perennial in zones 9-12 Can be grown as an annual Edible leaves and flowers. Roselle Seeds – Asian Sour Leaf (Hibiscus)  . Heirloom, Non-GMO. Hibiscus sabdariffa. Other names: Florida Cranberry, Indian Sorrel, Jamaican Tea, Maple-Leaf Hibiscus, October Hibiscus, Red Sorrell, Roselle, Hibiscus sabdariffa. Roselle or Sour Leaf is grown in tropical and subtropical regions. Burmese say “chin baung ywat” which is translated into “sour leaf.” It can be grown as a summer crop in temperate regions. The flavor of the flowers buds/leaves are sour tasting and work well with pickling, curries, or prepared with strong and spicy flavors. AKA: Florida Cranberry, Indian Sorrel, Jamaican Tea, Maple-Leaf Hibiscus, October Hibiscus, Red Sorrell, Roselle. ❗️Roselle is very sensitive to frost. *Prepare fertile sandy loam soil. *Sow seeds in spring/summer after last frost in a warm, sunny location. Or start seeds indoors and transplant when weather warms. Keep soil moist. For leaf harvesting, begin 6 weeks after transplanting or when 18″ tall, leaving 3-4″ of stem. Second cutting and after are done in 4 weeks intervals. *Short plants may be thinned out. The fruits are harvested when plants are full grown and can easily snapped off by hand. They are easier to break off in the morning than at the end of the day. Flowers are used in beverages and simple syrups, sauces, jellies, preserves, chutneys. The leaves are prepared fresh in salads or cooked vegetables and used to season curries. ‼️ Planting instruction is in every seed packet but please take the time to do your own research online about the vegetable you wish to plant in your area. ‼️Tracking number will be provided. 📍PLEASE NOTE: Many factors influence the performance of the seed such as temperature, light, water, weather, storage and the skill of the grower that are out of my control. End users should educate themselves on how each vegetable variety will perform at their location and formulate a strategy on planting and harvesting times. Happy Planting!

Hibiscus sabdariffa | Yellow Flower | Roselle | Karkadeh | Pundi Palle | 10 Seed

Hibiscus sabdariffa is an annual, perennial herb or a woody sub-shrub in the Malvaceae family. A native to Africa and most likely West Africa. It was in the 16th, where it is used for the production of bast fiber. The calyces are used as food coloring and syrup. The leaves are a spicy version of spinach and also make a delicious tea. It grows to 8 feet tall and 4 feet wide. The dark leaves can be three to five-lobed, around 6 inches long. The flowers are 3-4 inches in diameter. This species has bright yellow flowers that can also be pale white with a dark center. It prefers to grow in full sun with normal water needs. Zones 9-11 Germination Sow seeds the thickness of the seeds and lightly cover with a medium. Keep moist in a bright spot. Do not cover with plastic but maintain a temperature around 65-75F. Germination 7-30 days.

Roselle Seeds – Asian Sour Leaf (Hibiscus) – 1.gram

Other Common Names: Florida Cranberry, Indian Sorrel, Jamaican Tea, Maple-Leaf Hibiscus, October Hibiscus, Red Sorrell, chin baung ywat, or Roselle. 70-90 day maturity. Hibiscus sabdariffa. Asian Sour Leaf Roselle Seeds. Non-GMO, Cool-season perennial heirloom. This unique perennial can be grown as an annual in areas where it will not survive the winters. Sour Leaf Roselle is heat tolerant and typically cultivated in tropical and subtropical regions. The leaves, calyces, and flowers are all edible and flavorful. The Burmese call it ‘chin baung ywat,’ which translates to ‘sour leaf.’ Roselle can be an attractive container specimen in pots greater than 6 inches deep and wide. How to Grow Asian Sour Leaf RoselleSuitable for zones 9-12 as a perennial or zones 3-8 as an annual. It can be grown as a summer crop in temperate regions. Roselle is very sensitive to frost. Sow seeds in spring/summer after the last frost in a warm, sunny location. Or start seeds indoors and transplant them when the weather warms. Keep soil moist when waiting for germination. It has average watering requirements after germination occurs.Thin out the shortest and weakest plants.Prune the Asian Sour Leaf early in the season each year to ensure proper growth. Roselle is extremely sensitive to frost. Be sure to protect the plant from temperatures below 40℉ by covering it or bringing it indoors (if in a container).Harvesting Asian Sour Leaf RoselleFor leaf harvesting, begin 6 weeks after transplanting or when 18″ tall, leaving 3-4″ of the stem. Harvest all of the following cuttings in 4-week intervals. Collect the fruits when plants are fully grown by easily snapping them off by hand. They are easier to break off in the morning than at the end of the day.Culinary TipsThe flavor of the flower buds and the leaves is sour-tasting. They both work well with pickling and curries or prepared with bold and spicy flavors. Use the flowers in beverages and simple syrups, sauces, jellies, preserves, and chutneys. The leaves are prepared fresh in salads or cooked vegetables and used to season curries.