Harvesting Jamaica, also known as hibiscus, during the rainy season is an agricultural practice deeply rooted in regions like Tehuitzingo, Puebla. From personal experiences of seasonal farmers, the rainy months are optimal for the cultivation of Jamaica because the natural water supply supports the plant's growth without heavy irrigation. The fields known as the 'hornos de Zaragoza' offer fertile soil and a climate that promotes a bountiful harvest. Many locals take pride in growing their own plants, including tamarind trees, which often complement Jamaica crops on family-owned ranches. I have observed that having native tamarind trees nearby adds ecological balance to these farms, since tamarind is a long-living tree that provides shade and benefits soil quality. The blend of Jamaica and tamarind cultivation reflects how rural communities maintain their traditions and livelihoods by planting native species suited for their environment. In this region, the process of harvesting Jamaica involves carefully cutting the flowers at the right time to preserve their vibrant color and rich flavor, which is essential for preparing popular traditional drinks and foods. This makes Jamaica not only an important crop for the community’s economy but also a fundamental ingredient in Mexican culinary culture. By engaging in traditional farming methods during the rainy season, these farmers ensure sustainability and connect deeply with the land. From my visits, it's clear that each family’s plot is a testament to heritage, combining the careful planting of Jamaica with the protection of long-standing tamarind trees, underscoring a harmonious relationship with the natural cycle and environment.