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Wild rosella (Hibiscus sabdariffa), is an introduced species that typically grows in the most  north parts of Australia from
Cairns in the east through to Broome in the west.
The petals can be
used for making jellies and dessert garnishes. They have a tart flavour with a raspberry/rhubarb/plum quality.
Most commonly known for its use in champagne. It works well in either sweet or savoury dishes and goes well with ginger, chilli, and sugar, and fruits
such as apples, peaches pears, nectarines and banana.
Fabulous accompaniment for lamb, pork and game. Use it in
sauces, jams, ice cream and pastries.
Aniseed Myrtle~Artesian Salt~Bush Tomato (Kutjera, Akudjera)~Davidson Plum (Sour Plum)~Desert Lime (Wild Lime)~Illawarra Plum(Daalgaal, Gidneywallum)~Kakadu Plum~Lemon Aspen~Lemon Myrtle~Lillypilly~Macadamia Nut (Queensland Nut)~Mountain Pepper (Dorrigo Pepper)~Muntries (Native cranberry, Munthari)~Native Currant~Native Thyme~Olida (Strawberry Gum)~Passionberry~Pepperberry (Tasmannian Pepper)~Quandong (Wild Peach)~River Mint(Native Mint) ~Saltbush~Sea Parsley (Sea Celery)~Tanami Apple~Wattleseed(Ground Wattle Seed)~ Wild Rosella (Hibiscus)
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