Red Hibiscus Roselle (also called Burmese Chin Baung, Jamaican Sorrel, Sour Leaf Sorrel, Red Jamaica Rosella) are exotic 3-5 ft. tropical plants with rich red edible ornamental flowers and red stems, native to the Caribbean, Africa, and Southeast Asia. Known for its tangy, tart flavor, the beautiful red calyxes are used to make floral, tangy hibiscus teas, chutneys, sauces, syrups, smoothies, jams, pickles, wines, juices, and more. The large leaves can be eaten fresh in salads, cooked like spinach, or used in soups. This hardy plant is not only low-maintenance but also incredibly versatile, as both the leaves and flowers are edible and can be used in a range of creative culinary applications. Red Hibiscus Roselle is easy to grow, thriving in warm climates and full sun, and is highly productive, offering a bountiful harvest that can be used in various recipes or preserved for year-round enjoyment.

Also Known As: Hibiscus sabdariffa, Roselle, Jamaica, Jamaika, Jamaican Sorrel, Sorrel, Florida Cranberry, Red Sorrel, Luzian, Karkade, Hibiscus Tea, Bissap, Zobo, Hibisco Rosella, Flor de Jamaica.

Plant Name:	Roselle, Red Hibiscus
Latin Name:	Hibiscus sabdariffa
Days to Germinate:	7-14
Days to Harvest:	80-100
Days to Bloom:	70-90
Plant Height:	4 - 7 Feet
Spread:	2 - 4 Feet
Growth Habit:	Bush
USDA Zones:	3-11
Lifespan:	Annual, Perennial 8-11
Brand:	TomorrowSeeds
Sunlight:	Full Sun, Partial Shade
Pollination:	Heirloom, Open-Pollinated
GMO:	No
Fungicide-Treated Seeds*:	No
Seeds Packed For**:	2026

*Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds.
**Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates.

Planting Instructions:

Soil Preparation:

Choose an area with heavy, well-draining soil that receives at least 6 hours of sunlight each day. Remove weeds, large rocks, and litter from the planting area. Leave small weeds and dead grass, they will enrich the soil when turned under. Spade or till the soil 8-12 inches deep. Loosening the soil will help the plant establish strong roots.

Plants grow best in soil with lots of organic matter. You may optionally add fertilizer or organic material such as compost, leaves, or rotted hay to mix into the soil at this point. For small gardens, scatter 2-3 tablespoons of fertilizer evenly and work into the top 2-3 inches of soil for each hill or 2 foot by 2 foot planting area. For larger gardens, scatter 2-3 pounds of a complete fertilizer for each 100 square feet of planting area. Work fertilizer or organic material into the soil and leave the surface smooth.

Form rows of soil beds 4-6 inches high and at least 5 feet apart. This formation of ridges will help with drainage.

Planting:

Roselle grows best in warm temperatures, thriving in a range of 60F-85F. In cooler climates, it is often grown as an annual or in containers to be brought indoors during colder months.

Starting Indoors: For an earlier harvest, you may optionally start planting indoors in containers 6-8 weeks before the last expected frost date in Spring, keeping seedlings at least 70F. Harden off then transplant seedlings outdoors in a sunny location when temperatures are consistently above 65F. To transplant seedlings, prepare a transplant hole outdoors in a sunny location. Remove the plants carefully from the pots or flats and set them in the transplant holes, burying some of the stem in the ground. Pack the soil loosely around the plant and leave a slightly sunken area around each plant to hold water. Water the plants after transplanting.

Directly Sowing: If directly sowing outdoors, plant Roselle in late spring when the soil warms to at least 75F. Fall planting is not recommended unless planting outdoors in environments with mild, frost-free winters, or planting indoors with supplemental grow lights.

To plant, make holes 1/4 inch deep and spaced 3-5 feet apart down the rows of raised beds. Plant 2-3 seeds per hole. If choosing to thin to the strongest plant, determine the strongest and healthiest plant, then remove all other plants, narrowing to a single plant per hole. Cover seeds thinly with soil and water after planting.

Planting Depth:	1/4 inch
Within-Row Spacing:	3-5 feet
Between-Row Spacing:	5 feet

Care During the Season:

Watering: Water the plants deeply, soaking the soil to a depth of 6-8 inches, once a week. If there is no rainfall, water 2-3 times a week. Sandy soils may need to be watered more often than heavy clay soils.

Weeding: Keeping plants weed-free improves production. If plowing or hoeing, do not dig deeper than 1 inch to prevent from cutting the feeder roots.

Fertilizing: Once seedlings are established, 2-4 weeks after planting, you may optionally apply a complete fertilizer, following package instructions. Water plants after fertilizing.

Insecticides: Insecticides may be used to protect plants. Bt-based insecticides and sulfur are organic options that can be used for prevention. Sulfur also has fungicidal properties and helps in controlling many diseases. Before using a pesticide, read the label and follow cautions, warnings and directions.

Diseases: If spots or mold appear, treat plants with an approved fungicide. Neem oil, sulfur, and other fungicides may be used. When using fungicides always follow label directions.

Harvesting:

Roselle is harvested when the calyxes surrounding the seed pods are fully developed and bright red, around 6 to 8 months after planting, depending on the growing conditions and climate. The best time to harvest is just before the calyxes begin to dry out and split open, as they are most flavorful and have the best texture when fresh. You can gently pull the calyxes from the plant, which are the fleshy, vibrant red portions that surround the seeds. It's important to harvest them when they are firm, plump, and still juicy, as overripe calyxes may become tough and less flavorful. After harvesting, the calyxes can be used fresh or dried for later use in beverages, jams, sauces, and herbal teas. If you're harvesting for the seeds, you can wait until the calyxes begin to dry out, then remove the seeds for future planting or consumption.