Every year I like to try new varieties in the garden. This year, I am growing Thai Red Roselle, one of many new varieties I am testing out. Thai Red Roselle is both edible and beautiful. The calyxes, or fruits, produced by this flowering plant can be dried to make teas, cooked to make jellies or juiced raw. Even Roselle’s flowers and leaves are edible. Roselle can be tossed in salads or added to desserts for a hint of citrus. The taste is fruity and similar to cranberry, so I have read.