Roselle

Overview

• Scientific name: Hibiscus sabdariffa

• Common names: Roselle, Gongura, Sorrel

• Origin: Uncertain – Africa (Sudan) or Asia (India/Malaysia)

Growing Conditions

• Sunlight: Full sunlight

• Water needs: Plenty, with well-drained soil

Planting Tips

• Sowing: For direct sowing, plant seeds about 1.3 cm deep, spaced 30–45 cm apart.

• Harvesting:

  • Leaves: Harvest from 6–8 weeks onwards (6 weeks if transplanted, 8 weeks if seeded).

  • Calyces: Harvest 6–8 weeks after flowering.

Nutritional Benefits

• Rich in antioxidants

• High in minerals like iron and magnesium

• Good source of vitamins A and C

Uses

• Culinary:

  • Leaves: Used in stir-fries, curries, and chutneys.

  • Calyces: Perfect for teas, cordials, and jams.

  • Seedpods: Pectin extract for thickening agents in jams.

• Other:

  • Stems: Used for fiber production and as a jute substitute in making burlaps.

Fun Facts

• The plant belongs to the Malvaceae family, alongside okra, cacao, durian, and cotton.

• Older leaves develop a mucilaginous quality, like okra, which thickens soups and stews.

• The plant has been cultivated for centuries, with records dating back to ancient Egypt, where it was valued for its refreshing and cooling properties.

• Roselle seeds are sometimes roasted and used as a coffee substitute.

• Roselle has been called the “cranberry of the tropics” due to its tart flavor and versatile culinary uses.

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Recipes