Also known as Florida cranberry, flor de Jamaica, sorrel, saril, & (my favorite) jelly okra among many others.
We’ve now been growing roselle successfully for two record-breaking hot summers, pretty much neglected, in our poor clay soil. I could only imagine how amazing they would do with real care! They get HUGE so be ready.
The blooms are stunning and prolific through even the hottest parts of the summer. The flowers bloom for one day, then the flower shrivels up and they begin to form in what is called calyxes.
While we were stationed at Fort Bliss, Texas we frequented this wonderful Mercado and I fell in love with this delicious red Agua Fresca called Agua de Jamaica. Naturally, when I found out it was something made using a plant that could be grown here in our Arizona, Zone 9, backyard I quickly set out to find some seeds.
When the calyxes have plumped up and are a deep cranberry red they are ready to harvest. This is usually about a week to ten days after blooming. Carefully, clip calyxes at the base but be cautious not to snip off the next bud that will grow in its place. Harvest often, as this makes space for new blooms to form thus giving you more potential harvests.
Once you have harvested your roselle gently peel off the outer red shell leaving behind the seed pods. Lay outer calyxes flat on dehydrator trays and dehydrate until the pieces are completely dry. This usually takes 6-10 hours for us on high. The time it will take to completely dehydrate will depend on your dehydrator, the humidity in your home, and how dense the calyxes.
To save the seeds, leave calyxes on the plant until the red outer shell has faded and the inner seed pod has begun to turn brown and split open. Viable seeds will be black. Allow seeds to sit and dry for 3-4 days then store in a paper envelope in a cool dry place.
Want to grow your very own roselle? Check out our SHOP
If you’d like to make your own hibiscus tea click here
