Rosella (Hibiscus sabdariffa) is said to have been introduced to Australia via trade thousands of years ago by Indonesian fishermen. Through the thousands of years of growing, Rosella has developed characteristics that make it unique to Australia and differ from other varieties, despite all being the same species. Rosella has become one of Australia’s most treasured plants and bush foods and is a hardy plant that has adapted well to a range of soils and climates. Commonly growing wild in rainforest areas of Queensland, NSW, Northern Territory and Western Australia, although is frost sensitive. Due to the popular demand for the Rosella flower, they are also commercially grown in Australia. The edible calyxes are high in vitamin C, have a sweet-tart flavour that can be used to make jams, jellies, sauces, drinks, or dried and crushed to be used for teas. The flavour is tart, citric and somewhat resembles mixed berries or rhubarb.