How to Grow, Harvest and Process Jamaican Sorrel

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David The Good

Күн бұрын

Пікірлер: 61

@Sad_But_True17 Ай бұрын

We're going to make gardening great again!

@johnbrownlee5213 Ай бұрын

With the extra warm fall we're having this year I'm getting more Roselle than I ever have.

@tammyyoung5279 Ай бұрын

I’m Australian, and we call this plant Rosella. My mum made jam from them when we were growing up, and it is one of the most delicious jams ever! I also love eating the calyx’s raw, they have a delicious tangy flavour, much like French sorrel or rhubarb.

@Cheezitnator Ай бұрын

These plants grow like crazy in north Florida. They do fall over in the heavy rain and wind but they don't care and keep going.

@nigelkakashi Ай бұрын

Here in jamaica we make a drink from it. Ànd we have a hybrid variety that blooms every 3;months. No need to wait till November

@Cheezitnator Ай бұрын

Is there a way to get this variety? Or does it only thrive in zone 10-11?

@jamesowens9710 Ай бұрын

@@Cheezitnator Jamaican Bashment Sorrel

@BryanHice-sr8gc Ай бұрын

The leaves are edible too!

@jo-annjewett198 Ай бұрын

I grow these in south Texas and make jam but this year I made wine. Also juice and tea.

@HeatherNaturaly Ай бұрын

In Australia, the farmers wives make Roselle Jam out of the calyx of that. I use it to make tea, but it can be stewed and made into a pie or crumble.. I attempted to grow them in Tennessee, but I planted them too late and they didn't mature. I bought (what I thought was the same) seeds, and they never bloomed at all. Turned out it was sour leaf roselle hibiscus, and not the fruiting variety. I have no use for 'sour leaves'. I need to get some more seeds of the 'Sorrel'

@marilyncarey7957 Ай бұрын

In subtropical Queensland Australia they are called rosellas and are usually made into jam. The jam is called Queensland jam 🤷🏼‍♀️ I save the immature seed pods and boil them up separately to make a really strong pectin ‘juice’ to use in the jam or keep and use in other jams. Calyxes need to be boiled separately first so they soften enough before putting the sugar in to make ‘real’ jam with soft lumps, or strained or filtered to make a clear jelly. The water can be used to colour things too. I often wear gloves when harvesting or cutting them up as they can be sort of hairy and irritate the skin.

@monkeymommy778 Ай бұрын

We grew Roselle Hibiscus for the 1st time this summer and it did great. Rosella Jam is yummy and it was cool to see how much pectin is in those seed pods.

@evelynkorjack2126 Ай бұрын

now i know why not one of my saved seeds grew. however, i still have a lot of the dried calyxes for agua de jamaica. Love your cookbook.

@farisasmith7109 Ай бұрын

There is a white variety that looks like water when you make the drink, but it does taste like sorrel.

@LoriEarnest Ай бұрын

I have been growing sorrel for a few years and I love it! My calyx look different than yours though, mine are thinner and wrap around the seed pod, not plump and juicy looking like yours. I must have a different variety but would love to grow some like yours. Does Daisy sell the seeds in her store? Great video Rachel!

@timothypollard4332 Ай бұрын

I bought seeds from Southern Exposure in VA a few years ago.. The row grew nicely and bloomed beautifully. I harvested enough for a pitcher of tea. I now go to the Hispanic store and buy hibiscus tea aka. Jamaica tea. We drink a lot I spice it with star anise and cinnamon. Now I have to try mock cranberry jello 😁

@preceptuponprecept Ай бұрын

I lived in the West Indies for two years and always looked forward to sorrel tea at Christmas time. Irie!

@basantprasadsgarden8365 Ай бұрын

The Sorrel fruits are also used for making Candy and Pickles. You can also derive fiber from the Steam.

@mollytrap Ай бұрын

Love your cookbook! All the recipes I’ve tried from there so far have been awesome!! 😋

@marybratton1766 Ай бұрын

Your little squirming,happy wiggly puppy makes my happy ❤❤❤😊!!

@davidthegood Ай бұрын

She is fun

@cameronalexander359 Ай бұрын

In Australia they're called Rosella & we make this same beautiful jam 😋

@JuliePascal Ай бұрын

I grew these this year and the weather has been good long enough for them to bloom for a long time now. I wasted too many by trying to save them in the fridge until I had enough. Next time I'm going to throw them in the freezer until I have enough for jelly. I did dry some to add to tea.

@LoriEarnest Ай бұрын

I put mine in the freezer and keep adding to it until final harvest because they all mature at different times. After the last calyx is harvested and the plant looks like it won’t produce any more, I process them into Roselle jam. I boil the seed pods separately to obtain the pectin needed to thicken the jam.

@rosemawhorter904 Ай бұрын

I grew roselle for the first time this year. They're my new favorite plant. We've enjoyed using the mock cranberry sauce as jam. One small correction though is that it is a perennial in frost free climates, not truly an annual.

@davidthegood Ай бұрын

They didn't live much more than a year even in the tropics for us.

@marilyncarey7957 Ай бұрын

If you don’t have frosts and look after them, they can last an extra year or two. Calyx’s and can also be made into a tea and so can the young leaves. They are very attractive and just as good as an ornamental, even if you don’t use the fruit. Don’t confuse them with cranberry hibiscus, a gorgeous plant cousin that looks very similar with red branches that grow to 3 m, but the fruit are small, even though they look the same.

@hAnAh-n1o Ай бұрын

Thank you, DTG for the AWSOME video! I lean something new everyday.

@paul.1337 Ай бұрын

Mine has its first bloom today. Hoping to get a couple before the frost. I'll plant them two months earlier next year.

@hbfgoatsWhite-nm6ci Ай бұрын

I love your cook book! Good job! ❤

@lettucesalad3560 Ай бұрын

I live in zone 5b.. and tried growing this sorrel/sour leaf hibiscus/roselle the past 2 years.. but we don't have a long enough season to get pods to develop, even in the sunniest/hottest spot in my yard. Definitely 90-110 warm days to harvest.

@davidthegood Ай бұрын

It's a loooong crop. Though I have heard there are day-neutral types that fruit faster.

@Erewhon2024 Ай бұрын

When I was teaching English in Manchuria (pre-Xi era, I don't recommend going now, BTW), I made a mock cranberry sauce out of a hawthorn they call /shanzha/ (Crataegus pinnatifida). If you have the wrong soil for true cranberries or lignonberries, that (or Viburnum trilobum, which is however reported to smell bad when cooking) might be an option. Or redcurrants, especially if you have cooler summers.

@derekclawson4236 Ай бұрын

That reminds me we have to harvest ours! I've heard you can make pectin from the seed pods but haven't yet tried it.

@JBPowell-y9m Ай бұрын

When I make jam out of them I don't add any pectin I get it all from the seed pods, there is an Asian Aussie lady I think her name is CC and she calls herself the Rosella queen who has a video of how she makes jam with the seed pods if you are interested.

@derekclawson4236 Ай бұрын

@JBPowell-y9m when we make roselle "Cranberry" sauce we dint need any extra pectin either. Haven't used the seed pods in it just the calyx. Just heard to could make pectin from the pods for use in other preparations. Might be worth trying for things that don't gel naturally.

@GrandmomZoo Ай бұрын

Thank you!❤

@barbararoberts7082 Ай бұрын

Who's this little guy ❤🐶

@davidthegood Ай бұрын

Betsy

@elijahsanders3547 Ай бұрын

Cool :) Thank you for showing us. What about the pod? Can you do anything with that?

@davidthegood Ай бұрын

I have heard it can be boiled for pectin.

@TheDiversifiedFarmer Ай бұрын

You deserve a place in the gov too Bro. Maybe the head of the department of edumacation.

@davidthegood Ай бұрын

I would like to see it abolished, happy to help if I could.

@TheDiversifiedFarmer Ай бұрын

@@davidthegood New Amazonia, New Eden 🌎 ✌

@PaintingVideos Ай бұрын

#rosella 🎉

@nigelkakashi Ай бұрын

Hey have you ever seen the ones that bloom a with fruit .

@davidthegood Ай бұрын

No, I have not

@everettmcdonald2088 Ай бұрын

Question: This plant is a kind of hibiscus, okra is also a kind of hibiscus, will they cross pollinate?

@davidthegood Ай бұрын

No - they are different species and stay true to type.

@russellsmith8609 Ай бұрын

Can you eat the leaves at any time through out the year?

@davidthegood Ай бұрын

Yes

@actorkaiserjohnson Ай бұрын

Isn't this what the original grenadine was made from? This and pomegranate juice?

@melanieallen3655 Ай бұрын

Ooohhhh interesting!❤

@Erewhon2024 Ай бұрын

Does anybody know which acid(s) are responsible for the sour taste of the foliage? Oxalic, like in true sorrel (Rumex sp., esp. R acetosella and R. scutatus; unrelated to the Hibiscus in the video), or something safer? Same question for the Red Sheild Hibiscus (Hibiscus acetosella; of which only the leaves & flowers are eaten, but it supposedly resists nematodes, which is important in the Southeast USA)?

@davidthegood Ай бұрын

Good question