Asian Sour Leaf
Hibiscus sabdariffa Linn
Asian Sour Leaf
Roselle or Sour Leaf is grown in tropical and subtropical regions. Burmese say "chin baung ywat" which is translated into "sour leaf." It can be grown as a summer crop in temperate regions. The flavor of the flowers buds/leaves are sour tasting and work well with pickling, curries, or prepared with strong and spicy flavors.
- Warm season annual
- Approx. 50-75 seeds in packet. (A seed will vary in weight and size within a given seed lot. The number of seeds stated is only an estimate.)
- Maturity: Approx. 70-90 days to maturity
- Planting season: spring/late summer
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Cultivation: Roselle is very sensitive to frost. Prepare fertile sandy loam soil. Sow seeds in spring/summer after last frost in a warm, sunny location. Or start seeds indoors and transplant when weather warms. Keep soil moist. For leaf harvesting, begin 6 weeks after transplanting or when 18" tall, leaving 3-4" of stem. Second cutting and after are done in 4 weeks intervals. Short plants may be thinned out. The fruits are harvested when plants are full grown and can easily snapped off by hand. They are easier to break off in the morning than at the end of the day.
Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.
Culinary tips: Flowers are used in beverages and simple syrups, sauces, jellies, preserves, chutneys. The leaves are prepared fresh in salads or cooked vegetables and used to season curries.