The Sweet Delights of Rosella

Rosella is a hardy plant, suitable for a wide range of Australian climates. It can survive dry spells, but for best results, plant in fertile, well-drained soil and water regularly. A tropical plant, Rosella is frost sensitive and grows as an annual in regions with cold winters. This plant can reach heights of 2m and can be grown in the ground or in a large pot.

The Rosella bush produces red edible calyxes that have a pleasant tart-sweet flavour that goes well in salads, jellies, red sauces, and jams. Dried the red calyx is used for tea making and is similar in flavour to rose-hips and high in vitamin C. They can be preserved whole in a syrup or liquid and used as a decorative and delicious flavouring additive for cocktails, white wine or champagne. 

Three to four plants are all that is needed to produce a good crop. Plants normally begin to crop when about 3 months old and cropping may continue for 9 months or until the first frost. The fruit is ready to pick about 3 weeks after flowering, when they will be 2 – 3 cm across at their widest part.

Growing Details: Rosellas need a very warm soil to germinate, preferably over 25°C. You can directly sow the seeds in the garden at a depth of 1cm. In cool climates, sow in trays indoors.
Plant several seeds 50 cm apart and thin seedlings to the strongest. Water regularly to provide moisture for germination. Covering seeds with mulch is helpful for nutrients release and moisture conservation.

Harvesting: Rosella flowers can be harvested when the petals start wilting and falling off, leaving behind deep red coloured calyces. The diameter of calyx should be allowed to grow 20-25 mm in size before harvesting.

Ingredients

• 4 Cups of Rosella
• 4 Cups of Water
• 4 Cups of Sugar

Method

• Wash the rosellas in a dish of water. Remove the red fleshy calyx, and the pods, and save each separately.
• Place the pods in a saucepan, just cover with water and boil until soft.
• Remove from heat, strain and save the liquid.
• Place the red calyx in a separate saucepan and, using the liquid from the pods, just cover them.
• Simmer over heat until soft; remove and measure the volume.
• Then add an equal amount of sugar to liquid. 
• Replace on the heat and simmer, stirring occasionally, for 15 to 20 minutes.
• Remove and cool slightly, then bottle in sterilised jars.