No farm should be without rosellas. They are easily grown, they bear heavily, they make an excellent preserve, and are infinitely preferred to the mulberry for puddings. The fruit also makes a delicious wine.
The Bundaberg Mail and Burnett Advertiser 1911
My first encounter with the rosella was a red tendrilled fruity homunculus dropped into a glass of champagne, turning the champagne red and sweet. I’ve grown a rosella plant and harvested it and made jam from it. But it wasn’t till I came across it while researching chutney in Australia that my interest was piqued enough for me to turn my attention to it.