Thai Red Roselle (Hibiscus) Herb

Thai Red Roselle (Hibiscus sabdariffa) is a versatile addition to your garden, boasting beautiful 3-5 ft. plants with striking red stems and leaf veins. The bright red calyxes of this variety can be used to make "zingy" tea, sauce, syrup, or jam, or even candied whole for a unique treat. For strongly flavored teas, simmer for 10-20 minutes. Historically known as "Florida cranberry" in the 1890s, this plant offers edible flowers and young leaves with a citrus tang, perfect for use in Burmese cooking!

Space plants 3-6 ft. apart to maximize calyx ripening; wider spacing encourages more abundant yields. Thai Red Roselle is the only variety in several trials to begin flowering by mid-summer in Virginia. A small 0.6 g packet contains about 20 seeds.

Growing instructions:

Frost-tender perennial: Thai Red Roselle thrives in warmer climates and may not withstand frost.

Germination: Seeds germinate best in temperatures between 75-85°F, typically taking 7-14 days to sprout.

Transplant after last frost: Once the risk of frost has passed, transplant seedlings to their permanent location in the garden.

Full sun: Ensure your Thai Red Roselle plants receive plenty of sunlight to thrive and produce healthy calyxes.

36-60 in. tall: These plants can grow to a height of 36-60 inches, providing a striking addition to your garden landscape.

Days to harvest: Thai Red Roselle typically reaches harvest maturity in approximately 90-100 days, allowing you to enjoy its vibrant calyxes in culinary delights and herbal remedies.

For more information about the health benefits of roselle, visit this Mother Earth News article.

Read more about the health benefits of roselle in this Mother Earth News article.