Fresh Hibiscus Pods

Here's something you don't see every day! This variety of hibiscus (Hibiscus sabdariffa) is also known as "roselle" and "Florida cranberry" and came to North America from West Africa and it widely used in African and Caribbean cuisine.

The bright red calyxes (outer petals) of the hibiscus seed pod can be used to make zingy tea, sauce, syrup, or jam, or the entire pod can be candied whole for an unusual treat. We've also seen people eating them fresh (tastes like tangy okra), adding to stir fries, and a variety of other uses. For an antioxidant rich herbal tea, steep the petals for 10-20 minutes. 

Choose from small or large clamshell