By Deandra Scott Hill and Jenn Van Brunt, NC State Extension Master Gardener^SM volunteers of Durham County

The lush and deeply colored fruiting capsule of roselle, Hibiscus sabdariffa, ready to be harvested. (Image credit: Deandra Scott Hill) 

On a brisk October morning, Master Gardener volunteers joined community members at the Hawk’s Nest Healing Gardens to harvest the deep red calyxes of roselle (Hibiscus sabdariffa). This is the plant at the heart of the beloved Caribbean holiday drink, sorrel. What followed was a rewarding day of hard work, hands-on learning, and a deeper appreciation for the plants and people that connect our Durham community.

Author Deandra Scott Hill and community volunteer Quetzabel harvesting the calyx of roselle, Hibiscus sabdariffa. ( Image credit: Jenn Van Brunt)

As we began our work, it became clear that understanding the plant itself was as important as harvesting it.  Roselle is an edible, woody shrub in the mallow family (Malvaceae), it a relative of okra.  A resemblance that becomes obvious once you notice the appearance and flower structure.  

The plants produce beautiful white, pale yellow flowers with a dark red center that blooms and withers by the end of the day.  Our hosts Phoebe and Hector of Hawk’s Nest Healing Gardens explained that they start roselle seed in trays in the greenhouse. There it germinates easily and grows until it is planted outdoors in the spring. Once in the garden, it quickly establishes.

Flower, Leaf and fruiting body of roselle, Hibiscus sabdariffa. (Image credit: Deandra Scott Hill) Close up of roselle’s open flower. (Image credit: Joanne Celinski CC0 from NCSU Plant Toolbox)

According to Phoebe, the leaves of the plant are edible and can be used in teas, “as they are super high in Vitamin C. You can just nibble on it on a hot day… it’s a little tart, cranberry-like.”  She states that she knows people who are attempting to use the fibrous stems of this plant to create cordage. 

Though the leaves are edible, it is really the calyxes that we were after. The calyx is the collection of fleshy, bright red sepals that envelop and protect the seed pod.  After the flower blooms and drops,  the seed pod forms, and the calyx enlarges around it.  When harvested, the calyx is separated from the seed pod and dried. It is used for teas, jams, and other tasty treats. They are tart, tangy, and slightly cranberry-like flavor. When done correctly, the seed pod remains on the plant to produce seeds for next year’s planting. They will also fall off the plant and self seed as well.

After blooming, the sepals of Hibiscus sabdariffa swell into an edible accessory fruit. Normally the fruit is left on the plant to produce seed, but this one was kept for the photo and educational purposes. When harvested fresh, the calyces are removed and used to make sorrel, a health-boosting drink rich in vitamin C and anthocyanins. (Image credit: Mbopar on wikipedia)

Native to Central and West Africa, roselle is now grown across tropical and subtropical regions of the world.  In Durham’s USDA plant hardiness zone 8A, and through Florida’s zone 11, it behaves as an herbaceous tender perennial. To produce mature pods, roselle requires a long growing season, and because it is a short-day plant, flowering is triggered towards the end of the summer when days shorten and nights lengthen. It needs a 12-hour day/12-hour night cycle for adequate pod production.  

Basket of freshly harvested calyces are sorted and distributed on drying racks. (Image credit: Jenn Van Brunt)

The process of harvesting and preparing the calyces can be intensive and time-consuming. This intense labor is why roselle is a “high retail crop” for the farm. We, the volunteers, were tasked with harvesting the biggest and middle-sized calyces, leaving the smallest ones on the plant to ensure they have more time to grow before a second harvest they were planning about three weeks later.  We spent several hours honing our skills in cutting and removing the desired calyces, hopefully in one whole piece. Once dried, the immense volume of plant material shrinks down significantly. 

We started the day washing our hands, then we all donned garden gloves. Once we realized the dexterity required for the task, we invariably removed the gloves, and our hands grew stained a deep roselle red.  It was easy to imagine these calyces transforming into something familiar and festive. Their color alone hints at their next chapter, the richly hued holiday drink called sorrel.

Nobody left with clean hands on harvest day. (Image credit: Jenn Van Brunt)

Roselle and the Cultural Tradition of Sorrel

After an afternoon spent plucking calyces and our hands gradually turning the same deep red as the harvest, my mind naturally drifts toward the tradition that gives all this labor its meaning.  For many across the African Diaspora, these vibrant calyces are more than just a botanical curiosity; they are the heart of a beloved holiday drink: sorrel.

In the Caribbean, roselle ripens just in time for the winter months, aligning perfectly with Christmas and New Year’s celebrations. Sorrel, a spiced, cranberry-colored punch, is a cultural anchor and an annual ritual that brings families and communities together.  As highlighted in a wonderful Serious Eats article, The History of Hibiscus Drinks in the African Diaspora, chefs and cultural historians emphasize how the plant links people across oceans and generations. Chef Pierre Thiam captures it beautifully: “Food, in general, and ingredients, in particular, are unique connectors between cultures.”

For me, sorrel is exactly that – a connector.  Although I was born and raised in New York, the first sip transports me to Panama at Christmastime.  It’s one of the holiday traditions I cherish most. And so, as a small gift from my family to yours, I’m sharing our sorrel recipe below. I hope it brings a little color and comfort to your own winter table.

The deep red spicy tea called sorrel made from the roselle plant, Hibiscus sabdariffa (Image By Delwar, CC BY-SA 4.0)

Deandra’s Family Sorrel Recipe

Ingredients
6 cups fresh roselle calyxes (or 3 cups dried roselle)
8 cups water
2 inches fresh ginger, sliced or crushed (feel free to go up to 5 inches if you like things spicy)
1 large cinnamon stick
10 whole cloves
10 allspice berries
1–2 cups sugar, or to taste (I tend toward the sweeter end)
Up to 1 cup white rum (optional)

Instructions
In a large pot or Dutch oven, bring the water, ginger, cinnamon stick, cloves, and allspice to a boil.
Let boil for 5–10 minutes, then remove the pot from the heat and add the roselle. Cover and let it steep for at least 4 hours, but preferably overnight. The longer it steeps, the more tart it will become.
Strain the mixture through a sieve or cheesecloth, setting aside the solids.
Stir in your sugar until completely dissolved, adjusting to your desired sweetness. Alternatively, you can make a simple syrup and add it by the ½ cup, tasting as you go.
This is the time to add rum, if you are using any. You can also add ½–1 oz of rum to individual servings. It is just as tasty without any alcohol.
Chill thoroughly and serve cold over ice. Imagine you are enjoying Christmas on the balmy beaches of the Caribbean.
I would guess it can last at least a week in the refrigerator, but it’s generally all gone before then. You can reuse the solids for a second batch – just be sure to steep it longer this round.

About Our Community Partner: Hawk’s Nest Healing Gardens

Earlier in the morning, before everything was stained red, we had the chance to learn more about Hawk’s Nest Healing Gardens, the remarkable urban farm that welcomed us.

Hawk’s Nest, owned and operated by farmers Phoebe Gooding and Hector Lopez, sits about 15 minutes from downtown Durham. Their work is rooted in food sovereignty and self-determination. As BIPOC (Black, Indigenous, and People of Color) farmers, their vision is to heal their bodies, the land, and their communities, with a deep commitment to social and environmental justice.

From left to right: Sunlight peeks through the Greenhouse as Phoebe shows us where the plants start their lives. Right: Hector demonstrating the task at hand in the field. (Image credit: Jenn Van Brunt)

As they told their story, we learned that the farm is transitioning from planting labor-intensive annuals, “so much work and so much turnover”, to higher-yield perennials and plants that reseed themselves generously across the landscape. Hawk’s Nest is a living example of sustainable and regenerative practices. They incorporate elements of permaculture design and honor traditional and Indigenous ways of growing food.

To manage water wisely and prevent erosion, Phoebe and Hector have built berms throughout the property, creating natural terraces. These berms help “slow and spread” water so it can penetrate the soil and reshape the flow of the land. Most are built in a “hugelkultur-style,” using only stems, branches, and logs gathered from the farm, materials that support the berms structurally, then slowly decompose to feed the plants.

Hawk’s Nest grows vegetables, medicinal plants, and also raises bees for honey and chickens for eggs. Their seed-saving efforts reflect their commitment to self-sufficiency: they collect and use their own seeds each year. Even their infrastructure tells the story of resourcefulness as the sheds and composting toilet hut are built from trees originally on the land, and the shed walls display vibrant, expressive artwork.

Colorful artwork decorates the walls of the shed, which was built using felled lumber from the property. (Image credit: Jenn Van Brunt)

Looking Ahead: The Plant Festival and Sale

As our day at Hawk’s Nest Healing Gardens came to a close, many of us were already imagining future harvests in our own gardens. If you’re interested in growing roselle and making your own tea, you’ll have two great opportunities this spring. Hawk’s Nest Healing Gardens will be joining us at the Master Gardener Plant Festival on March 28, 2026, where you can learn more about their work and connect with the growers behind the plants.

Then, at our Master Gardener Plant Sale on April 11, you’ll be able to purchase Hibiscus sabdariffa, to start your own roselle patch at home. You’ll also find other unusual and hard-to-find plants at our sale. These two spring events are highlights of our gardening season and a celebration of our vibrant horticulture community.

We’re proud to partner with organizations like Hawk’s Nest Healing Gardens, whose farmers work tirelessly to enrich the local food landscape and strengthen our community. You can continue to support their mission by visiting their website, signing up for their newsletter, volunteering during Farm Fridays, or purchasing herbs through their virtual storefront for local pickup. Follow them on Facebook and Instagram at @HawksNestHealingGardens.

Resources and Additional Information:

• What are Short Day and Long Day Plants?: Fact Sheet from Oregon State University. https://news.oregonstate.edu/news/what-are-short-day-and-long-day-plants

• Hawk’s Nest Healing Gardens: https://www.hawksnesthealinggardens.com/

• North Carolina State Plant Toolbox on Hibiscus sabdariffa: https://plants.ces.ncsu.edu/plants/hibiscus-sabdariffa/

• Kansas State Permaculture fact sheet on Hügelkultur gardening: https://hnr.k-state.edu/extension/horticulture-resource-center/horticulture-newsletter/documents/2024/march2024/Hugelkultur%20template.pdf

• Rutger’s Ultra Niche Crops Fact Sheet on Roselle: https://njaes.rutgers.edu/fs1298/

Edited by Marcia Kirinus, NC State Extension Master Gardener^SM volunteer of Durham County

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By Marcia Kirinus, NC State Extension Master Gardener^SM volunteer of Durham County

A Gardener’s Gift Comes From the Soil and the Soul

A fun collage of flowers, leaves and insect parts picked (with permission) from neighborhood gardens. (Image credit: Martha Lefevre)

In a season that often feels hurried, gifts from the garden help slow us down. They ask us to notice the small, steady abundance around us and to share it – simply and sincerely. Garden gifts aren’t grand gestures; they’re quiet acts of love, rooted in the same patience and hope that gardening itself requires.

When we share the harvest, even in its simplest forms, we’re reminded that generosity doesn’t need to be extravagant. A bundle of dried herbs, a jar of saved seeds, or a handful of fragrant cuttings carries its own kind of magic. These offerings say, “I grew this for you. I thought of you.” It’s the slow work of our hands and hearts, the work that happens in early mornings, late afternoons, and into the evening, that teaches us generosity doesn’t begin at the holidays. It’s cultivated all year long.

Garden-made gifts also extend the life of the growing season. A bouquet of dried flowers preserves the beauty of summer. A packet of seeds is a promise for spring. A homemade herbal blend warms a winter kitchen. Each of these gifts carries a piece of the garden forward. It’s a seed of connection between giver and receiver, a reminder that something once nurtured continues to grow in new hands.

Instead of letting flowers fade on the stem, clip a few and hang them in a cool, dry spot for several months. Dried blooms can be a lovely inspiration for creating gifts. (Image credit: Marcia Kirinus)

Here are a few easy and meaningful ideas:

• Dried Flower Bundles or Wreaths
  Collect the last blooms of summer such as statice, strawflower, hydrangea, or ornamental grasses and craft them into a small wreath or bundle. It’s simpler than it sounds, and each creation preserves a bit of sunshine to brighten the darker days of winter.
• Herb Bundles or Homemade Blends
  Oregano, sage, thyme, rosemary can be dried slowly and tied into small bundles or blended into salts and loose-leaf teas. These can warm a kitchen and make a meal more fragrant. They’re practical, personal, and wonderfully versatile. Add a handwritten tag or tuck them into a lavender-infused pouch for an extra-special, thoughtful touch.
• Seed Catalog with Gift Card
  Wrap up a beautiful seed catalog along with a gift card, and include a note promising to help plant whatever is chosen once the weather is more agreeable. It’s more than seeds. it’s a promise of shared time together in the garden. And who doesn’t love curling up with a catalog in the gray days of winter, dreaming and planning their summer garden?
• Seed Packets, Saved by Hand
  A small envelope of home-saved seeds is a gift of hope and possibility. It carries a story from your garden into someone else’s – a shared lineage of blooms, flavor, or fragrance. You can label them with planting notes or the story behind the plant.
• Living Gifts
  Pot up bulbs, rooted cuttings, or native seedlings in simple clay pots for a gift that grows. Each one is a living reminder of care and patience, offering beauty and joy long after it leaves your hands.
• Pressed flower cards or bookmarks: A few pressed petals arranged on cardstock or slipped between layers of paper turn into keepsakes that are timeless. A delicate reminder of summer (and it fits in an envelope).
• The Gift of Time
  Offer to give a stressed parent a few hours of relief, and use that time to make birdseed pinecone hangers with their children. It’s a gift that delights the birds, brightens the neighborhood, and creates shared memories for everyone involved.
• A Garden Work Day Coupon
  What garden chore does your loved one hate most? Do that for them. Help with weeding, planting, or mulching when the season begins again.
• Homemade Fire Starters or Scented Sachets
  Dried pinecones, herb trimmings, lavender, cedar shavings. Small things that bring the scent of the garden into the home and make winter cozier.
• Garden-Inspired Jams, Vinegars, or Simple Syrups
  A jar infused with herbs, berries, or edible flowers becomes a treat to savor long after the garden rests. Even in late fall and early winter, you can still find a few blossoms for beauty and flavor. Violas, pansies, dianthus, and nasturtiums often keep blooming, and some varieties of rosemary flower bright blue through the colder months. Just be sure your blossoms are organically grown and harvested from clean areas (avoid any spot frequently visited by neighborhood dogs!).
• A Bouquet Subscription – Small and Sweet
  Even just three handpicked bouquets promised for spring or summer feel like a gift that keeps on giving. You can also double the joy by supporting a local CSA, letting them deliver the seasonal bounty straight to your recipient.
• Give the Gift of Knowledge
  For the gardener who wants to learn, grow, or deepen their understanding of the science behind gardening, consider gifting an online class through North Carolina State University. Options cover a variety of topics, from soil science, gardens and lawns to landscapes, offering both practical skills and inspiration.

Left: A stylish dried flower arrangement made from last summer’s blooms. Right: Lia Manos shows off a colorful door wreath she created using dried flowers and a tutorial from YouTube. (Image credit: Marcia Kirinus)

At its heart, gardening is an act of giving and of nurturing something into being and then sharing it freely. When we give from the garden, we pass along more than plants or petals; we share patience, joy, and connection. These are gifts that last long after the wrapping is gone.

This little gardener is gifting a Spigelia marilandica ‘Little Redhead’ – a plant she discovered and felt a special connection with. ( Image credit: Dianne Langona)

This holiday season, may your gifts be rooted in kindness, your hands dusted with soil, and your heart full of the quiet abundance that only a gardener knows.

Resources and Additional Information

• Hands-On with Lavender: Cultivate Calm, One Sachet at a Time, Mebette Eckhardt: https://wp.me/p2nIr1-6Au

• Harvesting and Preserving Herbs for the Home Gardener: https://content.ces.ncsu.edu/harvesting-and-preserving-herbs-for-the-home-gardener

• Basics of Making Jelly: Clemson University fact Sheet: https://hgic.clemson.edu/factsheet/basics-of-jelly-making/

• Guide to Drying Flowers Fact Sheet from The University of Nebraska, Institute of Agriculture and Natural Resources: https://lancaster.unl.edu/guide-drying-flowers/

• National Center For Home Food Preservation, University of Georgia: https://nchfp.uga.edu/blog/category/all

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