The bright, magenta-coloured flowers we've been seeing in the fruit stands recently might well be a little punky for conventional bouquets, but rosella flowers (also known as Hibiscus sabdariffa ) do have one advantage over many others - they're edible. You probably wouldn't want to just grab a handful and start eating them out of hand, though - they do take some preparation. The petals are thick, waxy and somewhat tough. The flower has a thick, hard bud, ranging in colour from off-white to pale green, which is discarded before the petals are used. The easiest thing to do is to brew the petals into a deep-pink, tart tea that can be sweetened with sugar syrup. The drink is refreshing hot or cold and said to be high in vitamin C, to work as a diuretic, help lower blood pressure and prevent hangovers. To preserve rosella for use throughout the year, snap the petals from the buds. You can dry the petals by laying them out on mesh screens; when they're completely dry, store them in a cool, dark place, in a tightly sealed ziplock bag. You can make rosella jam by combining the petals with about three-quarters their weight in sugar, adding water and cooking it all together. It takes a lot of petals to make a small amount of jam, though.