Blog by Nanelle Jones-Sullivan
Inspired by a recent visit to my in-laws, I bought this Hibiscus ‘Roselle.’ While with them, I enjoyed it as ‘Jamaican sorrel,’ ‘Roselle’ is one of many common names for Hibiscus sabdariffa, a member of the Malva family. You have seen it at taquerias as Agua de Jamaica. Other names in other places include Belchanda, Tengamora, Gal-da, Amile, Hanserong, Sougri, Dachang, Datchang, Gongura, Saril, Flor de Jamaica, and Luo Shen Hua. This plant gets around!
H. sabdariffa is native to the continent of Africa and began its journey around the world through European colonialism.
Most of us know hibiscus for its ornamental flowers, but Hibiscus sabdariffa, is also edible.
In USDA Zones 8 through 11, it can be grown as an herbaceous perennial but is often treated as an annual. It is a “short-day” plant, meaning it needs twelve or more hours of darkness to promote abundant flowering. It grows to five feet, and in the fall ripens its fruit; seeds enclosed in enlarged, bright red sepals called calyces.
The History of Hibiscus Drinks in the African Diaspora
Hibiscus Sabdariffa 'Roselle' grow care guide from Gardenia.net