Hibiscus (Hibiscus sabdariffa) seeds, organic
Family: Mallow (Malvaceae)
Hardy to Zones 10 to 12, otherwise grown as a long-season annual, with harvestable fleshy red calyces in 120 days
(Hibiscus Flores, Flor de Jamaica, Red Drops) Tropical perennial native to West Africa, introduced to the tropics worldwide, grown as an annual in temperate climates. The papery blooms give way to the bright red, fleshy calyces, which may be made into jelly, syrup or wine. Dried, the calyces are widely used in herbal teas, imparting a bright red color and a tart flavor. The dried leaves are also good in tea. Traditional usage (TWM): tummy ache to tuberculosis. The plant prefers full sun and fertile, fast-draining soils. The seeds must be scarified before planting. This means, pick up each one individually (they are large seeds) and rub on sandpaper or on sandstone until the white endosperm is visible in one small place on the seed. Alternatively, nick the seed with a sharp blade. Once planted, the seed will imbibe water through that tiny hole, the seedcoat will soften, and germination will occur. These seeds are best started early in the greenhouse and transplanted out after frost. We have found growing Roselle for the calyces to be a very reasonable crop for our mountainous and temperate zone 6. The calyces developed early on squat plants and we had plenty of time to dry a store for later use. In order to grow the plant for the purpose of saving seed we have to start very early–then the plants have time to develop sufficiently to make good seed. Space plants 1 foot apart.
Packet contains 20 seeds
5 g contains 135 seeds
10 g contains 270 seeds
Certified Organically Grown