Herbs for Health Workshop; featuring Rosella

Another fantastic botanical addition to any garden, which also grows wild- The Rosella- fruiting now – both the fleshy red calyx that surrounds the seed pod (yep the red bits) can be used in array of teas or raw to add colours in salads, it can be dried or frozen and used fresh; the leaves are also a fabulous fresh and zingy addition to any salad;

Rosella (Hibiscus sabdariffa)
Family- Malvaceae
Origins in Africa and Asia
Fruits and leaves eaten
High in Vitamins A, B and C. Contains minerals zinc, silicon, calcium, potassium and iron. Rich in selenium.
Used as an anti-oxidant and a digestive.

Rosella boardFind out more about Rosella and get some great ideas of how to incorporate it into delicious dishes at the workshop coming up

If you are interested in the Herbs for Health workshop this coming Sunday, there are just a couple of spots availableР Book by email (greenbeingnt@gmail.com)

Alawa Primary School- 2.30 pm- 6.00 pm

$20/ $10

Rosella Harvest

Rosella Harvest

Rosella grows as a shrub and forms wonderful deep pink- red fruits which are tangy and can be used in salads, or to make into cordials, syrups or jam. They fruit only in May, so it is a special harvest. The leaves are also tangy and also great in salads.

It was a shame to de-fruit our one and only beautiful bush, but the time has come. From one plant so many big juicy rosellas were picked and in the end we had three times this many and more to come. We left smaller fruit on and larger ones to make seed. When it is finished we will prune it and hope it survives until next year.

Now what to make, maybe some preserved rosellas and some liqueur…