Hibiscus
Also, known as gongura, ambada bhaji, roselle and sour leaf, this leafy green is sour and adds a great tangy touch to meat or vegetable dishes. The leaves are also used in pickles or fresh in salads.
Produces stunning red flowers that can be harvsted and dried for tea or drinks such as jamaica. If harvesting for tea, harvest when flowers have fallen off and the red cone-like calyxes remains. Calyxes can also be used for dye.
Plant forms a compact bush up to 2 feet tall and 2 feet wide. Produces plenty of flowers by late-summer. Flowers are edible. Harvest by cutting top half of stem to encourage more branching. Red stemmed variety has a more intense sour flavor than green stemmed hibiscus.
Plants are from our very own seeds!
Also, known as gongura, ambada bhaji, roselle and sour leaf, this leafy green is sour and adds a great tangy touch to meat or vegetable dishes. The leaves are also used in pickles or fresh in salads.
Produces stunning red flowers that can be harvsted and dried for tea or drinks such as jamaica. If harvesting for tea, harvest when flowers have fallen off and the red cone-like calyxes remains. Calyxes can also be used for dye.
Plant forms a compact bush up to 2 feet tall and 2 feet wide. Produces plenty of flowers by late-summer. Flowers are edible. Harvest by cutting top half of stem to encourage more branching. Red stemmed variety has a more intense sour flavor than green stemmed hibiscus.
Plants are from our very own seeds!
Also, known as gongura, ambada bhaji, roselle and sour leaf, this leafy green is sour and adds a great tangy touch to meat or vegetable dishes. The leaves are also used in pickles or fresh in salads.
Produces stunning red flowers that can be harvsted and dried for tea or drinks such as jamaica. If harvesting for tea, harvest when flowers have fallen off and the red cone-like calyxes remains. Calyxes can also be used for dye.
Plant forms a compact bush up to 2 feet tall and 2 feet wide. Produces plenty of flowers by late-summer. Flowers are edible. Harvest by cutting top half of stem to encourage more branching. Red stemmed variety has a more intense sour flavor than green stemmed hibiscus.
Plants are from our very own seeds!