Sometimes referred to as Jamaican sorrel, Florida Cranberry or Caribbean sorrel, sorrel is the common name given to the sepals of a hibiscus plant called Roselle, (or Hibiscus sabdariffa if you want to get technical). It’s important to note that there is a leafy green herb that is also called sorrel, but it is unrelated to this plant.
These bright red buds are often steeped to make drinks or flavour other recipes. The sepals may actually be edible, but I haven’t heard of anyone ever eating them. All of my experience with this ingredient has been through preparations where you boil/simmer the sepals in water and then use the resulting “tea” in whatever you’re making.
I’m Trinidadian, and we make something called Sorrel Drink. This tangy, spice-infused beverage is popular throughout the Caribbean, and is often served during the winter holidays.
Selling one (1) plant each. For delivery or can be shipped (bare root). Plant size is 8-10+ inches tall.
Plant Type: Annual Fruiting & Medicinal Herb
Harvest Season: Fall (Sept – Dec)
Mature Size: 6 ft tall and wide
Soil & Moisture: Sorrel can tolerate nearly any soil condition and is somewhat drought tolerant. It likes rich, moist, sandy, well-draining soil.
Exposure: Full Sun, Part Sun. Sorrel Cranberry performs best with morning sun and afternoon shade.
Climate Zones: USDA plant hardiness Zones 4+
All of our tropical fruiting plants can be grown in small or large containers in northern zones or planted outside in warmer climates.