Friday, March 18, 2011

Rosella, Hibiscus sadariffa

Rosella fruit of Hibiscus sabdariffa

I wrote about Rosellas two years ago on this blog and at the time said it was too far south to grow them properly . Well I have been proved wrong by the Burmese-Australians who have a huge crop on their community garden plot. They harvest the leaves regularly to make soup, though they have an interesting sharp sour taste when eaten raw. So next summer I will be growing some.


  1. Thanks for the recipe. We use rosella to make chutneys.

  2. I never try roselle soup yet. It is always juice and jam for us.