ORGANIC AND OPEN POLLINATED SEEDS

Hibiscus sabdariffa var. rubra

Sour Leaf Roselle, commonly known as Gongura, is a unique perennial herb that thrives in tropical and subtropical climates and is often grown as an annual where winters are harsh. Botanically classified as Hibiscus sabdariffa, Gongura is also called Red Sorrel, Roselle, Ambada, Pitwaa, or Pulicha Keerai in different parts of India. This vibrant red and green shrub not only makes a colourful garden addition or hedge but is also highly valued for its culinary and health benefits.

Perfect for gardeners who want to grow Gongura at home, this easy-to-grow Indian sour leaf is rich in iron, vitamins, folic acid, and antioxidants. Both the leaves and flowers are edible, offering a distinct citrus tang, while the calyces are famously used to prepare jellies, jams, natural food colouring, and refreshing drinks. Gongura is a staple across Andhra Pradesh, where it’s celebrated for its versatility in pickles, stir-fries, vegetarian, and non-vegetarian dishes. The sour red-stemmed variety has a stronger tang than the milder green-stemmed type, intensifying as the summer heat rises.

An ideal choice for easy Gongura cultivation, this Indian culinary herb is not only flavourful but promotes health by cooling the body and reducing inflammation.

Add Gongura to your garden for a multi-purpose, nutritious, and traditional ingredient that enhances a wide range of Indian recipes.

Non-GMO, perennial, open-pollinated, heirloom

• About: Sour leafy green popular in Andhra cuisine, with reddish stems and leaves.
• Culinary Use: Famous for gongura pachadi, dals, pickles, cooling drinks
• Growing Season: All seasons
• Days to Harvest: 45-60 days.
• Harvest Tips: Pluck leaves continuously to extend harvest.
• Sunlight: 6-8 hours.
• Container Friendly: Yes, thrives in 12”-14” pots.
• Seed Count per Packet: ~45-50 seeds.