How to make fresh Rosella tea - full of flavour and goodies.

One of my favourite teas is Rosella - straight from the garden, fresh and flavoursome.
Rosella tea is popular around the world and it's no wonder - it's easy to grow, tastes great, looks amazing and has so many positive health benefits.

This brightly coloured tea is actually made from the calyx of Rosella (Hibiscus sabdariffa) flowers. The calyx is the succulent-like base of the flower. Casually it is referred to as the rosella fruit - probably because it is very popular for making jam and cordial.

The richly red tea has a cranberry-like flavour which is great on its own or blended with other things such as peppermint, ginger and lemon myrtle (other lemon flavours are great too -  lemon or lime juice, lemongrass leaves, lemon balm or lemon verbena).

This is my latest youtube clip (3:37 mins) showing how I make fresh Rosella tea straight from the garden - full of flavour and vitality.

How to grow and harvest Rosella

Rosella is a fixture in my permaculture food forest and kitchen garden every year. Here in the subtropics it grows as an annual, but a perennial in warmer areas. It is a very hardy plant that has few pest problems.  It's a great plant for urban gardens too and large pots. You can keep it trimmed to fit your space.

To find out more about growing and harvesting, see Morag's previous film and read about how to grow, harvest and use Rosella on Morag's blog:

Benefits of Rosella Tea

Both hot and cold, Rosella tea is delicious and refreshing and has many health benefits.

Please note: Rosella tea is not recommended for pregnant women as is stimulates menstruation. Also, since it helps to lower blood pressure, it is not recommended for those with low blood pressure already.

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