Roselle grows as a bush, needs a long, warm season, and is grown for its bright red calyxes and leaves. 

Once the calyxes get plump, red, and about 1-2" long (like in the picture at left), you can cut them from the stem and use them to make tangy agua de jamaica tea or curries, or used as a meat substitute. 

The leaves can be harvested (not all at once) and cooked as a sour green in curries, central African stews, or made into South Asian style pickle.