Rosella
The Australian rosella (Hibiscus sabdariffa var. sabdariffa), also known as wild hibiscus, is a vibrant and versatile plant. It has beautiful, blood-red, calyces and rich green leaves — both of which are edible.
It probably originated in West Africa, but the plant is now found widely in the tropics and subtropics - where it is considered naturalised, as well all throughout South and Southeast Asia.
It’s thought that the Australian rosella variety originally came via Sri Lanka and was introduced thousands of years ago by Indonesian fishermen across the ocean to First Nations people. Hibiscus sabdariffa has hundreds of subtly different cultivars, all with unique qualities. Thai Rosella, for example, has broad leaves that work great in curries, whilst the Australian leaves are far thinner.
Common Names: Australian Rosella, Wild Hibiscus, Rosella Fruit
Scientific Name: Hibiscus sabdariffa var. sabdariffa
Seasonality: The rosella plant typically produces fruit during the warmer months, with peak harvest times varying depending on the region.
Growing Region: Indigenous to northern Australia, the rosella plant thrives in tropical and subtropical climates, where it is often found growing wild or cultivated in home gardens and farms.
Flavour
The Australian rosella has a unique tart flavour with subtle floral and red berry undertones - almost cranberry like. Its bright red calyces are rich in natural acids, giving them a tangy taste that is reminiscent of cranberries or hibiscus.
In addition to the calyxes, the young leaves, also known as red sorrel or Pacific sorrel, are edible and have a lovely lemony taste.
Usage
The flavour profile of the rosella lends itself well to sweet applications, making it a popular ingredient in jams, sauces, and beverages. Here are some common ways to use rosella in cooking:
Jams, Conserves, and Sauces: Rosella calyxes are often cooked down with sugar to make jams, conserves, and sauces. The tartness of the rosella balances well with the sweetness of the sugar, resulting in a deliciously tangy preserve that is perfect for spreading on toast or scones.
Teas and Beverages: Rosella calyxes can be dried and brewed into a refreshing herbal tea that is enjoyed hot or cold. The tea has a tart and floral flavour that is both refreshing and invigorating, making it a popular choice for a caffeine-free beverage. Rosella calyxes can also be used to make cordials, syrups, and wine.
Flour and Edible Hedge: The seeds of the rosella plant can be roasted and ground into flour, while the stems can be used to make garden twine. The plant can also be used to create edible hedges and windbreaks in the garden, providing both beauty and utility.