Rosellas are a type of hibiscus growing wild across the top end of Australia on the fringes of rainforests and in the sand dunes. The calyx, stems, leaves and flower petals and seeds are all edible. Rosellas have a tart berry and rhubarb taste. They are highly versatile and can be used in sweet and savoury culinary techniques, in desserts, soups, chutneys, sauces and even with lamb, chicken and pork. High in antioxidants, the plants were used for food and medicinal purposed by Aboriginal Australians, who all traditionally used the fibre from the bark to make dilli bags, twine and hunting nets. Rosellas are commonly used in jams and teas thanks to their unique flavour and bright colour.
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