Gongura, Hibiscus (Asian Sour Leaf / Roselle)
Ships in 1–3 business days.
Details
Gongura—India’s beloved sour leaf hibiscus—is a unique warm-season green prized for its tangy, lemon-like flavor. Grown widely in Andhra Pradesh and Maharashtra, it’s the key ingredient in Gongura Pachadi and adds a bright, refreshing sourness to dals and curries.
This Asian Roselle variety produces vigorous, red-stemmed plants with deep green to reddish leaves, tender when young and powerfully tart when mature. As the season progresses, it also forms roselle calyces—ruby-red flower cups that can be dried for herbal teas, syrups, and jams.
In California’s long summers, Gongura thrives from late spring through early fall, loving the same conditions as okra or hibiscus. It’s beautiful, edible, and deeply rooted in Indian culinary tradition.
🌱 Seed Starting & Growing Instructions
| Step | Details |
|---|---|
| When to sow | Late spring – early summer (after frost, when soil > 70 °F / 21 °C). |
| Where to sow | Direct in garden beds or 7–10 gal grow bags. Can start indoors 3–4 weeks before transplanting. |
| Soil | Well-drained loam with compost; slightly acidic to neutral (pH 6–7). |
| Sowing depth | ¼–½ inch (6–12 mm). |
| Spacing | 12–18 in between plants; 2–3 ft between rows. |
| Light | Full sun (6–8 hr daily). |
| Water | Keep evenly moist, but avoid soggy soil. Mulch to retain moisture. |
| Fertilizer | Balanced organic fertilizer every 3–4 weeks; too much nitrogen reduces leaf tang. |
| Germination | 7–14 days. Warm soil speeds sprouting. |
| Harvest | Begin picking young leaves 30–45 days after sowing; harvest frequently to encourage branching. Calyces mature in 90–100 days. |