Flor de Jamaica, hibiscus tea, red sorrel and rosella. These are all names for Hibiscus sabdariffa which in Mexico is used for agua fresca de jamaica.
Rather than the flower, it is the fleshy red calyx that surrounds a prominent green seed pod that is used to make agua fresca, jams and sauces, and can even be used as a meat substitute in tacos.
Apart from it's wonderful refreshing taste, jamaica flower tea is also reputed to provide relief from high blood pressure and high cholesterol, as well as digestive, immune system, and inflammatory problems.
Propagation can be difficult, sparse and erratic. To speed up germination, soak for approx 6 to 12 hours in warm water. Place into a seed raising tray and lightly sprinkle the seeds on top of a premium seed raising mixture. Tamp the seeds down on to the mixture and cover lightly with vermiculite (only approx 2mm thick). Moisten the mixture with a fine water spray and keep moist. Be sure not to over water, nor let the seed dry out. When the seedlings are large enough to plant out, allow each plant to have 1 square metre of space in the garden. Rosella's can be a challenge to grow, but if successful, well worth the effort.