Hibiscus sabdariffa called Sorrel or Roselle comes from the Malvaceae family and is native to West Africa.
Sorrel came into season early this year and I have made good use of it. Sorrel drink is sorefreshing and is the right thing to cool down with on a hot day!
Sorrel is an annual plant that flowers and fruits in one year with two bearings and then dies off. In good condition it grows to a height of approximately 6 feet.
It is very easy to grow and it is a hardy plant. The flowers are creamy yellow with a scarlet throat that looks like a small hibiscus flower, and the fruit comes in time for the Christmas season.
About 3 weeks after flowering the fruit is ready for harvesting. However, I have noticed a change in pattern since last year where sorrel has been on the market almost year round.
It is the thick outer red sepals that are used for culinary and medicinal purposes, although the flowers, fruit and leaves are all edible. Sorrel is rich in calcium, potassium, magnesium and Vitamin A and C. It can be brewed to make tea, while jam and jellies, sauces, syrups, juices, drink and wine can be made from it.
They are two varieties of sorrel on the market. The regular red and a very dark red one. Whichever one youu buy make sure your sorrel drink is ready for all the visitors who will be home for Christmas.
Dried sorrel is available all year round in many countries around the world; with China and Thailand being the world’s largest producers.
Sorrel can be grown from seed, and likes sun or semi-shade. Remember to thin out the seedlings and keep the plants well watered. Fertilize small plants with Miracle Gro All Purpose once every two weeks.
Have a Happy and Blessed New Year
Until next week, Happy Gardening!
