Hibiscus sabdariffa – Roselle

Roselle, known by many other common names in warmer parts of the world, is a short-lived perennial herb (not frost hardy) and is the source of the popular hibiscus tea. After flowering, the fleshy red sepals are harvested and dried for later use to make teas. The sepals can also be used fresh – used a bit like sorrel in many recipes – and the leaves are also used in many recipes.