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Roselle

Jamaica sorrel, Indian sorrel, Red sorrel, Vina, Jamaica

Malvaceae Hibiscus sabdariffa L.

Source: Magness et al. 1971

The plant is a strong annual, 5 to 7 feet in height. The leaves are lobed. The calices of the flowers are red and thick or fleshy, and are the edible portion. When cooked, they make a sauce or jelly somewhat like cranberry. The juice is also used as an acid drink. The culture of Roselle is similar to eggplant or peppers. Plants are started in beds, then transplanted to the field. While the bolls are still green they are picked and the fleshy calices removed. Roselle is grown rather extensively in the tropics, and to some extent in warmer sections of the U.S. Exposure of edible parts is similar to that of small fruited tomatoes.


Season, seeding to first harvest: About 3 to 4 months.

Production in the U.S.: No data. Limited.

Use: Jellies, jams, culinary, acid drink.

Part consumed: Thick, fleshy sepals - or calyx, which envelop seed boll.


Last update July 1, 1996 bha