Apr 12 2013
A while ago I had a lovely tea with ginger and rosella. It got me thinking maybe I should try to grow some rosellas myself, so this season when I was offered some seed (thanks African Aussie
!) I planted some and ended up with four in big pots. I kept them in pots because I was a little unsure what to expect. I didn't know how big they would get and where they would prefer to grow. I find keeping unknown plants in pots the first year helps me if I need to move them around to find the best spot for them. Next year I'll probably plant them out in the garden instead.
|Rosella dried for tea|
I am still waiting for mine to flower, even though I planted them in September, but a friend of mine had excess fruit from her plants and gave me a bag of them. I decided to dry most of them for tea, and kept a few to add to a fermented drink.
|the rosella flowers? I don't even know what to call them!|
|the calices peeled from the rosella seeds|
Rosella is a bit of a strange fruit, as you don't really use a fruit as such, you actually remove the calyx, which is the bit outside the petals which grows up around the seed pod. I had never seen them before, so this was quite a novelty. They very are easy to peel, then I just washed them and spread them out in the dehydrator on some cheese cloth (so they didn't fall through the mesh).
|The green bit is the seed pod|
The calices themselves taste very sour, but that is a lovely tang to add to jam, cordial, tea etc. Apparently you can also use them for pickles. I decided to try making a fermented beverage and substituted them for ginger in my ginger ale recipe, the result was delicious.
|The calices spread out in the dehydrator|
|and after drying for about 12 hours|
|rosella, mixed with ginger, lemon peel and lemon grass|
|my tea cupboard, in case you were wondering where I keep all this tea!|
Do you make rosella tea? OR anything else from rosella?
|the rosella ferment, I thought it would be more pink, |
it tastes nice though
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