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Roselle (Hibiscus sabdariffa)

25-Leaves_webCommon Names
Roselle, Jamaica sorrel, red sorrel (En); oseille de Guinée, karkadé, bissap, groseille pays (Fr); rosa de Jamaica, sereni (Sp); 洛神葵 (Cn)

Plant Distribution
South and Southeast Asia, tropical Africa

Edible Parts
Young shoots and leaves are eaten in salad, curries, or stir-fried with meats; fleshy calyces are eaten in salad, soup, stir-fried, or finely cut in sauces; dried calyces are used to make a refreshing drink.

Health Values
Beta-carotene: medium in shoots; vitamin E: medium in shoots; riboflavin: high in shoots; ascorbic acid: medium in shoots; calcium: medium in shoots; iron: medium in shoots; protein: 3.3%. Flowers and leaves contain also anthocyanins and other antioxidants.

Read more: Roselle, in Discovering Indigenous Treasures: Promising Indigenous Vegetables from Around the World. 2009. AVRDC – The World Vegetable Center.