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sugar calyx seeds

Sugar calyx seeds

Roselle seeds are usually harvested ten days after the flower blooms. The large flowers fade and fall off, leaving behind their bright red, fleshy lotus shaped calyces. Inside each calyx is a pod of seeds.

Agua de Jamaica is made by boiling the Roselle calyces in water, straining this water and adding sugar, spices and even rum to taste. The leftover boiled calyces can be puréed to use for jellies and sauces. The fruits can also be eaten raw right off the plant.

Roselle Flower Seeds

These calyces are harvested by carefully snipping them off the stems with sharp pruners or scissors. It’s very important for repeat blooming not to rip or twist the calyces off the plant.

Are you craving a cool, refreshing summer drink but you’re sick of lemonade and iced tea? Grab a tall glass of Agua de Jamaica, instead. Not familiar with this beverage? Agua de Jamaica is a popular drink in the Caribbean made from water, sugar and the sweet edible calyces of Roselle flowers. Read on for Roselle seed information, tips on harvesting seeds from Roselle and other uses for Roselle seeds.

Harvesting Seeds from Roselle

Hibiscus sabdariffa, commonly called Roselle, is a large tropical bushy perennial in the Mallow family. Sometimes it is called Jamaican Sorrel or French Sorrel because its edible leaves look and taste like Sorrel. Roselle can be found in humid tropical locations, like Southeast Asia and the Caribbean, where the bright red plant stems are used for making a fiber similar to jute and its fruits are harvested for beverages, sauces, jellies and wine.

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19th October 2018 @ 9:00 am – 21st October 2018 @ 6:30 pm

To reserve your place and for more detailed info, please contact Inga Velickiene

lunch and refreshments will be included each day. Sugar Flower Studio specific silicone veiners & cutters will be available for purchase prior to class.

How to thicken stems also numerous tips on polishing stems

On this sugar flower class, you will learn how to advance your knowledge and experience to the next level of learning under Roberts tailored tuition. With Robert’s sugar flower experience, knowledge base and attention to detail, you’ll be amazed at how much he has to share. His passion for sugar crafting is so infectious; Robert will teach you how to cut freehand petals and foliage to give that botanically correct finished result. (transferable skills for any sugar flower or foliage).

How to make different petals and serrated leaves with no cutters