A glass of cold agua de flor de Jamaica in a Cuernavaca restaurant Bag of flor de Jamaica calyces from Mexico Agua de flor de Jamaica, also called agua de Jamaica and rosa de Jamaica, is popular in Mexico, Central America, and parts of South America and the Caribbean. It is one of several common aguas frescas , which are inexpensive beverages typically made from fresh juices or extracts. Jamaica and other aguas frescas are commonly found in taquerias, or other Mexican restaurants. It is usually prepared by steeping the calyces , along with ginger in Jamaica , in boiling water, straining the mixture, pressing the calyces to squeeze all the juice out , adding sugar, sometimes clove, cinnamon and a little rum in Jamaica , and stirring.
|Published (Last):||23 September 2010|
|PDF File Size:||11.98 Mb|
|ePub File Size:||8.16 Mb|
|Price:||Free* [*Free Regsitration Required]|
When growing this plant, climate is definitely a consideration. Most gardeners in the continental United States will have some success growing the plant as an annual, although it can perennialize in warmer areas.
Timing is especially vital for cooler climates. Richo Cech at Horizon Herbs grows the plant up in Southern Oregon zone 6 and recommends starting seedlings early in a greenhouse and transplanting immediately after last frost. Here in Ojai Zone 9B , we started seedlings in April, transplanted them by May, and got a seed and herb crop in mid-November.
Seeds must be scarified we gently brush them with a grit sandpaper prior to planting. The Julia Morton monograph referenced above has some anecdotal fertility guidance, suggesting applications of a NPK. This plant has an otherworldly appearance and is a real joy to grow.
It goes without saying that the homegrown calyces are far superior to anything that can be found in the marketplace, but these seem especially more floral and fruity. Makes a great addition to lemonade or a bioregional substitute for cranberries.
Seeds are certified organic by Oregon Tilth.
When growing this plant, climate is definitely a consideration. Most gardeners in the continental United States will have some success growing the plant as an annual, although it can perennialize in warmer areas. Timing is especially vital for cooler climates. Richo Cech at Horizon Herbs grows the plant up in Southern Oregon zone 6 and recommends starting seedlings early in a greenhouse and transplanting immediately after last frost.
Hibiscus Flower Roselle Seed
It is prepared by boiling fresh, frozen or dried sepals; and sometimes the calyces  and seeds, of the fruit of the sorrel plant in water for 8 to 10 minutes or until the water turns red , then adding sugar. It is often served chilled. This is done in St. Kitts and Nevis where the plant or fruit is called sorrel. The drink is one of several inexpensive beverages aguas frescas commonly consumed in Mexico and Central America; they are typically made from fresh fruits, juices or extracts. It is very popular in Trinidad and Tobago especially as a seasonal drink at Christmas where cinnamon, cloves and bay leaves are preferred to ginger. It is then consumed with or without ice cubes after the flowers have been strained.
Planta de Hibiscus sabdariffa. Puede llegar a alcanzar entre 1 y 3 metros de altura. Se caracteriza por formar matorrales espinosos. Cultivo del hibiscus sabdariffa.
Hibiscus (Hibiscus sabdariffa) seeds, organic
Hibiscus Hibiscus sabdariffa seeds, organic Rated 5. The papery blooms give way to the bright red, fleshy calyces, which may be made into jelly, syrup or wine. Dried, the calyces are widely used in herbal teas, imparting a bright red color and a tart flavor. The dried leaves are also good in tea. Traditional usage TWM : tummy ache to tuberculosis. The plant prefers full sun and fertile, fast-draining soils. The seeds must be scarified before planting.