Roselle : Roselle
Edible calyces, stems, flowers and leaves with a zing!
Beautiful 3 to 5' high hibiscus-family plants with red stems, leaf margins, and calyces. The bright red calyces make a "zingy" tea, sauce, or jam. The tea is widely popular in Egypt where it's called karkade. The creamy-white flowers and young leaves are edible and have a citrus tang. Tropical grown as annual in temperate climates. Papery flower blooms give way to the bright red, fleshy calyces that are used fresh for jelly, syrup or wine or dried in herbal teas where they impart a bright red color and tart flavor.Malvaceae Hibiscus sabdariffa
Roselle is usually grown for the flower calyx. This is gathered about 10 days after the flowers open.
The young leaves are edible and can be harvested starting 6 weeks after transplant.
When and How
The calyx of the flower (the leafy part behind the petals) should be gathered about 10 days after the flowers open. You should gather them regularly to encourage further production.
Roselle is rich in calcium, iron, riboflavin and niacin.