Roselle, Heirloom Hibiscus Seeds

Roselle, Heirloom Hibiscus Seeds — The Tropical Sour Leaf Hibiscus With Edible Flowers, Calyces, and Leaves

Roselle (Hibiscus sabdariffa) — known in Burma as ‘chin baung ywat’ or ‘sour leaf’ — is a unique tropical perennial grown as an annual in temperate climates. Heat-tolerant and typically cultivated in tropical and subtropical regions, every part of the plant is edible and flavorful: the tart calyces are used to make hibiscus tea, jams, and sauces; the leaves add a sour note to soups and stir-fries; and the flowers make a beautiful, healthy garnish. An attractive container specimen in pots 6+ inches deep and wide. 70–90 days.

Why Grow Roselle?

• Every part is edible — calyces, leaves, and flowers all flavorful and nutritious
• Tart hibiscus calyces — the base for hibiscus tea, jams, and sauces
• Heat-tolerant tropical heirloom — thrives in warm climates, grows as annual elsewhere
• Beautiful container specimen — ornamental and productive in pots 6+ inches
• Open-pollinated heirloom — save seed year after year

Growing Notes

Nick or lightly sand seeds before planting to improve germination, then soak overnight in water. Sow seeds twice as deep as they are wide in warm, moist soil. Full sun. Keep soil consistently moist. Seedlings appear in 1–4 weeks. In temperate climates, start indoors 6–8 weeks before last frost and transplant after all danger of frost has passed. Harvest calyces after flowers drop for peak tartness.

Packed and shipped by Box Garden Seeds LLC — heirloom seeds grown without GMOs, selected for flavor, resilience, and your garden’s success.