Roselle

Arya - hibiscus sabdariffa in bulak Lor Jatibarang 2019

Hibiscus sabdariffa പുളി വെണ്ട പൂവും കായും

Roselle (Hibiscus sabdariffa) 1

Roselle (Hibiscus sabdariffa) is a species of Hibiscus native to West Africa. It is known for its edible calyxes, which are used in the preparation of beverages, jams, and other culinary applications. The plant is also valued for its medicinal properties.

Description

Roselle is an annual or perennial herbaceous plant that grows to 2–2.5 meters (7–8 ft) tall. The leaves are deeply lobed, and the flowers are typically white to pale yellow with a dark red spot at the base of each petal. The calyx is bright red and fleshy, which is the part most commonly used.

Uses

Culinary

The calyces of the roselle plant are used to make a popular drink known as hibiscus tea, which is consumed both hot and cold. In some regions, it is also used to make jams, jellies, and sauces. The flavor is tart, similar to cranberry.

Medicinal

Roselle is traditionally used in folk medicine for its potential health benefits. It is believed to have antioxidant, antihypertensive, and diuretic properties. Some studies suggest that it may help in lowering blood pressure and cholesterol levels.

Cultivation

Roselle is cultivated in tropical and subtropical regions around the world. It requires a warm climate and well-drained soil. The plant is usually propagated by seed and can be harvested about six months after planting.

Nutritional Value

Roselle is rich in vitamin C, calcium, and iron. It also contains anthocyanins, which are responsible for its red color and potential health benefits.

See Also

• Hibiscus tea
• Herbal medicine
• List of culinary herbs and spices

External Links

• Roselle on WikiMD