Roselle, a striking component within the greens category, stands out with its deep burgundy stems and vibrant, reddish-green leaves. This unique plant is often recognized for the fleshy red calyces it produces, which are typically used to make the famed, tangy-fruit flavored Hibiscus tea. The leaves and young shoots can be eaten raw or cooked, offering a tart and cranberry-like flavor which adds zest to salads, relishes, and jams. When cooked, Roselle leaves tend to take on a milder taste, making them a perfect addition to curries, soups, and stews. Although fresh Roselle leaves are less common in Western cuisine, they represent a delightful culinary surprise that can inject color and a splash of tanginess to a variety of dishes.
Just a few minutes down the road from the Fresh Harvest office and warehouse, there's a small piece of property on a pond in the woods. Farmer Cody Burnett faithfully manages the cultivation of this land with his team of farmhands from the Clarkston community. Together they plant and harvest an inordinate amount of organically grown produce, both for Fresh Harvest customers and for the Share the Harvest Market in Clarkston. Growing culturally relevant food for refugees from around the world means that the Fresh Harvest Garden looks a bit different than most Georgia farms, and we wouldn't have it any other way.
Learn more about Fresh Harvest Garden