St. Kitts Roselle Hibiscus (Sorrel)

Germination 99% (Sept 2024)  Packed for 2025

Origins:
St. Kitts Roselle Hibiscus is a regional variety of Hibiscus sabdariffa, a tropical plant native to Africa but widely cultivated throughout the Caribbean, Central America, Asia, and tropical regions worldwide. The variety grown in St. Kitts is cherished in local foodways and traditions, especially around festive and ceremonial times, and is prized for its vibrant color and tart flavor.

Appearance and Characteristics:
St. Kitts Roselle grows as a bushy, fast-growing annual that reaches 4 to 7 feet in height. It has striking reddish-purple stems, lobed green leaves, and pale yellow flowers with a deep red center. After blooming, the plant produces fleshy, deep crimson calyces—the part used in most culinary applications. The calyces are thick, juicy, and aromatic, with a bright red pigment and a tart, cranberry-like taste.

Hibiscus sabdariffa, It is well-known for its vibrant red calyces and is used for various culinary and medicinal purposes. The plant has dark green leaves and produces large, showy red or maroon flowers with a prominent red calyx (the outer covering of the flower). It's these calyces that are commonly used in various applications.

Culinary Uses:
The calyces of St. Kitts Roselle are widely used to make a traditional Caribbean holiday drink known as “sorrel,” often steeped with ginger, cloves, and sugar and served chilled. It is also used in jams, jellies, sauces, teas, syrups, and even wine. Its tartness makes it a natural complement to sweet or spiced dishes, and its brilliant color adds visual appeal.

Growing Tips:
Roselle thrives in warm, tropical or subtropical climates and is best planted after the last frost when soil temperatures are consistently warm. It prefers full sun and well-draining soil with good organic matter. Space plants 2 to 3 feet apart, as they grow large. Keep the soil moist but not waterlogged, especially during establishment. Regular weeding and a balanced organic fertilizer support strong growth. Pinch the growing tips early to encourage bushier growth.

Harvesting Guidance:
Harvest the calyces about 2 to 3 weeks after the flowers fade, when they are thick and fleshy but still tender. Use pruning shears to snip them at the base of the calyx. Frequent harvesting encourages more flower production. Calyces can be used fresh or dried for long-term storage. Be sure to remove the seed pod inside before drying. Harvest before cooler temperatures arrive, as frost can damage the plants.

Culturally, Hibiscus sabdariffa is used in various cuisines and traditional beverages around the world. For example, in the Caribbean, a popular drink called "sorrel" is made from dried hibiscus calyces, often mixed with spices like cloves and ginger. It is a common ingredient in many traditional dishes and beverages.

The calyces of Hibiscus sabdariffa are edible and have a tart, cranberry-like flavor. They are often used to make beverages such as hibiscus tea or "sorrel" in some regions. The calyces can be dried and used to make herbal teas, jams, jellies, and sauces. Hibiscus sabdariffa is also known for its potential health benefits. It is rich in antioxidants, particularly anthocyanins, and has been studied for its potential to lower blood pressure, improve heart health, and have anti-inflammatory properties. Hibiscus tea is a popular way to consume it for its potential health benefits.  

Roselle is a hardy plant that grows well in warm climates. It's often grown as an annual but can be grown as a perennial in tropical regions. The calyces are typically harvested when they are ripe, and the seeds can also be collected for future planting.