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.
