Jamaican Sorrel Seeds, Hibiscus sabdariffa, Tropical SOUR LEAF | GARDEN & OUTDOOR

Jamaican Sorrel Seeds, Hibiscus sabdariffa, Tropical SOUR LEAF

$ 3.93
SKU P19780S

Jamaican Sorrel Hibiscus sabdariffa, known as Florida Cranberry ,Indian Roselle,Florida Cranberry or Red Thai Hibiscus
Heirloom Seeds, Drought Tolerant, Medicinal
Jamaican Sorrel is an incredibly hardy plant that can withstand both heat and cold extremes. Jamaican Sorrel is known for a wide range of medicinal uses.
The crunchy flower calyx can be eaten fresh as a treat and also makes a good smoothie ingredient. Jamaican Sorrel adds beauty, attracts pollinators, and provides the family with natural non-toxic medicine.
Growing Jamaican Sorrel Seeds
We recommend soaking seeds for 24 hours in warm water before sowing.
Jamaican Sorrel seeds should be planted in rich organic soil buried at around one quarter inch. Like most seeds, Jamaican Sorrel seeds should be kept moist and warm until sprouts are noticed.

Jamaican Sorrel seeds should be planted in soil with good drainage but good moisture retention as well. When Jamaican Sorrel seeds sprout, transplant young plant to larger growing areas and gently mulch.

Jamaican Sorrel Seed Details
Sun: Full/Part
Water: Very Infrequent/Hardens to natural rainfall
Soil: Poor to Good/Mulching recommended
Height: 5ft
Width: 5ft

Ingredients: dried sorrel, dried ginger, sugar, allspice
1/8 tea spoon ground allspice (pimento) or about 12 whole allspice (optional)
6 oz dried sorrel
2 rounded table spoon dry ginger
8 cups water
2.5 cups water for re-draft
1.5 cups white sugar

Yields 8.5 cups of drink
1. Spread the sorrel out on aluminum foil or a white cloth which will make it easy to spot and remove any debris or unfit sorrel pieces.

2. After you have cleaned the sorrel pour it into a large cooking pot with 8 cups of water. Add the the two rounded tablespoons of ginger.

3. Boil the mixture for10 minutes after it begins to boil. Remove immediately and pour through a strainer into a suitable container.

4. Return the remains from the straner and return to the cooking pot and add 2.5 cups of water. Bring to a rapid boil again and remove after 10 minutes.

5. Strain the mixture and discard the residue.

6. Sweeten with 1.5 cups of white sugar or to taste.

7. Cool then serve over ice. Refrigerate the remainder.

Materials: JAMAICAN SORREL RECIPE,dried sorrel,dried ginger,sugar,allspice

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