Roselle

Food and health uses

• The main edible part is the fleshy sepal, called a calyx, surrounding the seed boll in the flower. The calyx is bright red and acid, and can be used in preserves, jelly, juice, or a cranberry-like sauce. 

• The young leaves and tender stems of roselle are eaten raw in salads or cooked as greens alone or in combination with other vegetables or with meat or fish. They are also added to curries as seasoning.

• In the West Indies, tropical America and Mexico, roselle is prized for the cooling, lemonade-like beverage made from the calyces. 

More information

• Purdue University

• Wikipedia

• University of Florida