FREE: Hibiscus Sabdariffa red zinger (10 seeds)

The listing, Hibiscus Sabdariffa red zinger (10 seeds) has ended.

H. sabdariffa is also known as tea hibiscus, red tea, Florida cranberry, roselle, and sorrel (unrelated to the leafy French sorrel).
“Roselle fruits are best prepared for use by washing, then making an incision around the tough base of the calyx below the bracts to free and remove it with the seed capsule attached. The calyces are then ready for immediate use. They may be merely chopped and added to fruit salads. In Africa, they are frequently cooked as a side-dish eaten with pulverized peanuts. For stewing as sauce or filling for tarts or pies, they may be left intact, if tender, and cooked with sugar. The product will be almost indistinguishable from cranberry sauce in taste and appearance. For making a finer-textured sauce or juice, sirup, jam, marmalade, relish, chutney or jelly, the calyces may be first chopped in a wooden bowl or passed through a meat grinder. Or the calyces, after cooking, may be pressed through a sieve. Some cooks steam the roselle with a little water until soft before adding the sugar, then boil for 15 minutes.Roselle sauce or sirup may be added to puddings, cake frosting, gelatins and salad dressings, also poured over gingerbread, pancakes, waffles or ice cream. It is not necessary to add pectin to make a firm jelly. In fact, the calyces possess 3.19% pectin and, in Pakistan, roselle has been recommended as a source of pectin for the fruit-preserving industry.
Juice made by cooking a quantity of calyces with 1/4 water in ratio to amount of calyces, is used for cold drinks and may be frozen or bottled if not for immediate needs. In sterilized, sealed bottles or jars, it keeps well providing no sugar has been added. In the West Indies and tropical America, roselle is prized primarily for the cooling, lemonade-like beverage made from the calyces.”
USDA GROWING ZONE 8-11


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