I solely lately found the beautiful roselle plant (botanically, it’s hibiscus sabdariffa, often known as Jamaican Sorrel) when my husband and I ended on the UF/IFAS Leon Extension demonstration backyard through the current 12th Annual Farm Tour.

Whereas there, volunteers gave us a bunch of roselle cuttings and seeds. Additionally they had a jug of a drink made from the purple velvet petals of the plant. It was scrumptious, with a refreshing cranberry tartness. Not solely that — I’ve learn that it has numerous well being advantages.

Many components of the plant, together with the seeds, leaves, fruits, and roots, are used medicinally or in meals, in accordance to the extension service. On its web site, Native Nurseries notes that it’s useful for coronary heart well being, probably decreasing blood strain.

The nursery website additionally tells us that: “The roselle plant has been referred to as a good supply of calcium, niacin, riboflavin, iron, antioxidants and vitamin C. It has been used to deal with colds, hypertension, poor circulation and even for hangover aid.”

I had to strive to make this concoction. I used the recipe from the extension service for this drink. I had to freelance a little — utilizing Mandarin oranges as a substitute of pineapple as a result of that’s all I had — however I’ll ensure to get the pineapples subsequent time. I additionally used fewer petals but it surely was nonetheless lip-puckery good. I additionally added a lot of ice.

The crops are harvested in October and November so could also be arduous to discover. I recommend you contact the horticulture brokers on the extension service — Mark Tancig and Rachel Mathes — for extra data at 850-606-5200 .

The roselle crops can even be again at Native Nurseries (1661 Centerville Rd.; 850-386-8882. You should purchase the seeds there now to plant in April or Might and August (you may have to ask for the seeds when you purchase them now as a result of they’re not on show). It’s also possible to get them organized on-line.

Many thanks to Tallahassee Desk reader Lily Wells for sending me this hyperlink on my Fb web page about rising the roselle plant from cuttings: curiousgardener.com/2011/06/30/growing-roselle-from-cuttings/

In the event you should wait, I hope you’ll save this recipe.

Components:
About Three cups recent or frozen roselle calyxes (exterior petals), seeds eliminated. (I used 1 half of cups and it was loads robust)

Add any of those:
Giant 2-inch slice of recent pineapple peeled and cubed (no want to core it) or a small can of pineapple in its personal juice.
1 piece of recent ginger root, peeled and sliced in skinny cash for taste or chopped/grated for stronger taste. In a pinch use ginger spice (what I did)
1 cinnamon stick
1 orange sliced with rind
3-5 cloves (I used the powder)

To organize:
Deliver elements to a boil and simmer for 30 minutes. Cool and let sit within the fridge in a single day. Pressure by cheesecloth or espresso filter. The drink will preserve within the fridge for a couple of weeks or freeze in one-cup measurements. It makes about a dozen cups.

To make tea, add 6 cups brewed tea (decaf or common), 3/eight cup sugar, maple syrup or sugar-free sweetener to style, 1 teaspoon lemon juice (non-compulsory) to the roselle drink.

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