Gongura (Roselle Hibiscus) Seeds
Grow tangy gongura leaves for chutney, dal, and bold sour flavors in everyday cooking.
Easy Grow Info
About Gongura
Gongura, a sour-leaf hibiscus widely used in South Indian cooking, is grown for its tender green leaves with a naturally tangy flavor. Known for dishes like gongura pachadi and dal, the leaves cook down quickly, adding brightness and depth without needing citrus or tamarind. The upright plants thrive in heat and continue producing fresh leaves through summer, making them a reliable leafy crop when many greens struggle.
Roselle-type hibiscus also develops attractive stems and foliage, fitting easily into mixed edible gardens while offering repeated harvests of flavorful leaves.
Why We Grow It
We grow gongura because it’s one of the most distinctive sour greens used in Indian cooking and thrives in California heat. Easy to grow and highly productive, it brings a traditional flavor to the garden while adding bold character to dal, chutneys, and everyday meals.
Grower’s Corner
Grower’s Corner: How to Grow Gongura and Other Heat-Loving Greens
Read the full guide on Grower’s Corner.