Roselle

Hibiscus sabdariffa L.

Description Origin and Distribution Varieties Climate Soil Propagation Culture Harvesting Yield Pests and Diseases Keeping Quality Food Uses Food Value Other Uses

True roselle is Hibiscus sabdariffa L. (family Malvaceae) and there are 2 main types. The more important economically is H. sabdariffa var. altissima Wester, an erect, sparsely-branched annual to 16 ft (4.8 m) high, which is cultivated for its jute-like fiber in India, the East Indies, Nigeria and to some extent in tropical America. The stems of this variety are green or red and the leaves are green, sometimes with red veins. Its flowers are yellow and calyces red or green, nonfleshy, spiny and not used for food. This type at times has been confused with kenaf, H. cannabinus L., a somewhat similar but more widely exploited fiber source. The other distinct type of roselle, H. sabdariffa var. sabdariffa, embraces shorter, bushy forms which have been described as races: bhagalpuriensi, intermedius, albus, and ruber, all breeding true from seed. The first has green, red-streaked, inedible calyces; the second and third have yellow-green edible calyces and also yield fiber. We are dealing here primarily with the race ruber and its named cultivars with edible calyces; secondarily, the green-fruited strains which have similar uses and which may belong to race albus. Vernacular names, in addition to roselle, in English-speaking regions are rozelle, sorrel, red sorrel, Jamaica sorrel, Indian sorrel, Guinea sorrel, sour-sour, Queensland jelly plant, jelly okra, lemon bush, and Florida cranberry. In French, roselle is called oseille rouge, or oseille de Guine; in Spanish, quimbomb chino,

sereni, rosa de Jamaica, flor de Jamaica, Jamaica, agria, agrio de Guinea, quetmia cida, via andviuela; in Portuguese, vinagreira, azeda de Guin, curur azdo, and quiabeiro azdo; in Dutch (Surinam), zuring. In North Africa and the Near East roselle is called karkad or carcad and it is known by these names in the pharmaceutical and food-flavoring trades in Europe. In Senegal, the common name is bisap. The names flor de Jamaica and hibiscus flores (the latter employed by "health food" vendors), are misleading because the calyces are sold, not the flowers.

Plate XXXVI: ROSELLE, Hibiscus sabdariffa

Description H. sabdariffa var. sabdariffa race ruber is an annual, erect, bushy, herbaceous subshrub to 8 ft (2.4 m) tall, with smooth or nearly smooth, cylindrical, typically red stems. The leaves are alternate, 3 to 5 in (7.5-12.5 cm) long, green with reddish veins and long or short petioles. Leaves of young seedlings and upper leaves of older plants are simple; lower leaves are deeply 3- to 5- or even 7-lobed; the margins are toothed. Flowers, borne singly in the leaf axils, are up to 5 in (12.5 cm) wide, yellow or buff with a rose or maroon eye, and turn pink as they wither at the end of the day. At this time, the typically red calyx, consisting of 5 large sepals with a collar (epicalyx) of 8 to 12 slim, pointed bracts (or bracteoles) around the base, begins to enlarge, becomes fleshy, crisp but juicy, 1 1/4 to 2 1/4 in (3.2-5.7 cm) long and fully encloses the velvety capsule, 1/2 to 3/4 in (1.25-2 cm) long, which is green when immature, 5-valved, with each valve containing 3 to 4 kidneyshaped, light-brown seeds, 1/8 to 3/16 in (3-5 mm) long and minutely downy. The capsule turns brown and splits open when mature and dry. The calyx, stems and leaves are acid and closely resemble the cranberry (Vaccinium spp.) in flavor. A minor ornamental in Florida and elsewhere is the red-leaf hibiscus, H. acetosella Welw. (syn. H. eetveldeanus Wildem. & Th.) of tropical Africa, which has red stems to 8 ft (2.4 m) high, 5-lobed, red or bronze leaves, and mauve, or redstriped yellow, flowers with a dark-red eye, succeeded by a hairy seed pod enclosed in a red, ribbed calyx bearing a basal fringe of slender, forked bracts. This plant has been often confused with roselle, though its calyx is not fleshy and only the young leaves are used for culinary purposesusually cooked with rice or vegetables because of their acid flavor.

Origin and Distribution Roselle is native from India to Malaysia, where it is commonly cultivated, and must have been carried at an early date to Africa. It has been widely distributed in the Tropics and Subtropics of both hemispheres, and in many areas of the West Indies and Central America has become naturalized. Fig. 79: Seedpods of roselle (Hibiscus The Flemish botanist, M. de L'Obel, in their acid calyces, published his observations of the plant sabdariffa),enclosed markets red, fleshy, in January. are piled high in the of Panama in 1576, and the edibility of the leaves was recorded in Java in 1687. Seeds are said to have been brought to the New World by African slaves. Roselle was grown in Brazil in the 17th Century and in Jamaica in 1707. The plant was being cultivated for food use in Guatemala before 1840. J.N. Rose, in 1899, saw large baskets of dried calyces in the markets of Guadalajara, Mexico. In 1892, there were 2 factories producing roselle jam in Queensland, Australia, and exporting considerable quantities to Europe. This was a short-lived enterprise. In 1909, there were no more than 4 acres (1.6 ha) of edible roselle in Queensland. A Mr. Neustadt of San Francisco imported seeds from Australia about 1895 and shared them with the California State Agricultural Experiment Station for test plantings and subsequent seed distribution. It was probably about the same time that Australian seeds reached Hawaii. In 1904, the Hawaiian Agricultural Experiment Station received seeds from Puerto Rico. In 1913 there was much interest in interplanting roselle with Ceara rubber(Manihot glaziovii Muell. Arg.) on the island of Maui and there were some plantations established also on the island of Hawaii, altogether totaling over 200 acres (81 ha). The anticipated jelly industry failed to materialize and promotional efforts were abandoned by 1929. P.J. Wester believed that roselle was brought to Florida from Jamaica about 1887. Plants were grown by Dr. H.J. Webber at the United States Department of Agriculture's Subtropical Laboratory at Eustis, Florida, in the early 1890's, but all the roselle was killed there by a severe freeze in 1895. Cook and Collins reported that roselle was commonly cultivated in southern Florida in 1903. In 1904, Wester acquired seeds from Mr. W.A. Hobbs of Coconut Grove and planted them at the United States Department of Agriculture's Subtropical Garden in Miami. He was enthusiastic about roselle's potential as a southern substitute for the cranberry. In 1907, he stated that the fresh calyces were being sold by the quart in South Florida markets. He introduced 3 edible cultivars into the Philippines in 1905. In 1920, he declared: "No plant that has ever been brought into the Philippines is more at home and few grow with so little care as the roselle, or are so productive. Still, like so many other new introductions, the roselle has been slow to gain hold in the popular taste though here and there it is now found in the provincial markets. "

In 1928, Paul C. Standley wrote: "roselle ... is grown in large quantities in Panama, especially by the West Indians. So much of the plant is seen in the markets and on the roads that one would think the market oversupplied." This situation has not changed. I saw great quantities of the whole fruits and the calyces in Panama markets in January of 1976. Roselle became and remained a common home garden crop throughout southern and central Florida until after World War II when this area began to develop rapidly and home gardening and preserving declined. Mrs. Edith Trebell of Estero, Florida, was one of the last remaining suppliers of roselle jelly. In February, 1961, I purchased the last 2 jars made from the small crop salvaged following the 1960 hurricane and before frost killed all her plants. In 1954, roselle was still being grown by individuals in the Midwest for its edible herbage. By 1959 and 1960, when there was widespread alarm concerning coal-tar food dyes, it was easy to arouse interest in roselle as a coloring source but difficult to obtain seeds in Florida. At that time, I purchased them from Gleckler's Seedsmen in Metamora, Ohio. Roselle had by then become nearly extinct in Puerto Rico also. From time to time over the next dozen years I was able to obtain a few seeds from old timers in Central Florida. In 1973, roselle was featured in the catalog of John Brudy's Rare Plant House, Cocoa Beach (now John Brudy Exotics, Brandon, Florida and no longer listing the seed). Reasoner's Tropical Nurseries in Bradenton was selling plants in containers and giving to purchasers a sheet of recipes. From Lawrence Adams of Arcadia, I obtained seeds which came from the Virgin Islands where this particular strain is said to mature its fruit a month early. These seeds and seeds purchased by John G. Dupuis, Jr., from Brudy were the basis of a large planting at DuPuis' Bar D Ranch in Martin County. Many packets of seeds were distributed to home growers during the following winter. Today, roselle is attracting the attention of food and beverage manufacturers and pharmaceutical concerns who feel it may have exploitable possibilities as a natural food product and as a colorant to replace some synthetic dyes. In 1962, Sharaf referred to the cultivation of roselle as a "recent" crop in Egypt, where interest is centered more on its pharmaceutical than its food potential. In 1971, it was reported that roselle calyces, produced and dried in Senegal, particularly around Bambey, were being shipped to Europe (Germany, Switzerland, France and Italy) at the rate of 10 to 25 tons annually. Varieties In 1920, Wester described 3 named, edible cultivars as being grown at that time in the Philippines: 'Rico' (named in 1912)plant relatively low-growing, spreading, with simple leaves borne over a long period and the lobed leaves mostly 3-parted. Flower has dark-red eye and golden-yellow pollen. Mature calyx to 2 in (5 cm) long and to 1 1/4 in (3.2 cm) wide; bracts plump and stiffly horizontal. Highest yielder of calyces per plant. Juice and preserves of calyx and herbage rich-red. 'Victor'a superior selection from seedlings grown at the Subtropical Garden in Miami in 1906. Plant tallerto 7 ft (2.13 m), more erect and robust. Flower has

dark-red eye and golden-brown pollen. It blooms somewhat earlier than 'Rico'. Calyces as long as those of 'Rico' but slenderer and more pointed at apex; bracts longer, slenderer and curved upward. Juice and preserves of calyx and herbage rich-red. 'Archer' (sometimes called "white sorrel") resulted from seed sent to Wester by A.S. Archer of the island of Antigua. It is believed to be of the race albus. Edward Long referred to "white" as well as red roselle as being grown in most gardens of Jamaica in 1774. Plant is as tall and robust as 'Victor' but has green stems. Flower is yellow with deeper yellow eye and pale-brown pollen. Calyx is green or greenish-white and smaller than in the 2 preceding, but the yield per plant is much greater. Juice and other products are nearly colorless to amber. Green-fruited roselle is grown throughout Senegal, but especially in the Cape Vert region, mainly for use as a vegetable. Another roselle selection which originated in 1914 at the Lamao experiment station and was named 'Temprano' because of its early flowering, Wester reported as no longer grown, the plant being less robust and less productive than the others. A strain with dark-red, plump but stubby calyces (the sepals scarcely longer than the seed capsule) is grown in the Bahamas. Climate Roselle is very sensitive to frost. It succeeds best in tropical and subtropical regions from sea-level up to 3,000 ft (900 m) with a rainfall of about 72 in (182 cm) during its growing season. Where rainfall is inadequate, irrigation has given good results. It can be grown as a summer crop in temperate regions. The fruits will not ripen, but the herbage is usable. Soil While deep, fairly fertile sandy loam is preferable, roselle grew and produced well over many years in the olitic limestone of Dade County. Wester observed that the high pinelands were far more suitable than low-lying muck soils. The plants tended to reseed themselves and on some properties they spread so extensively they became a nuisance and were eradicated. Propagation Roselle is usually propagated by seed but grows readily from cuttings. The latter method results in shorter plants preferred in India for interplanting with tree crops but the yield of calyces is relatively low. Culture Seedlings may be raised in nursery beds and transplanted when 3 to 4 in (7.5-10 cm) high, but seeds are usually set directly in the field, 4 to 6 to a hill, the hills 3 to 6 ft (0.9-1.8 m) apart in rows 5 to 10 ft (1.5-3 m) apart. When 2 or 3 leaves have developed, the seedlings are thinned out by 50%. If grown mainly for herbage, the seed can be sown as early as March, and no early thinning is done. Roselle is a short-day plant and photoperiodic. Unlike kenaf, roselle crops cannot be grown successively throughout the year.

If intended solely for the production of calyces, the ideal planting time in southern Florida is mid-May. Blooming will occur in September and October and calyces will be ready to harvest in November and December. Harvesting causes latent buds to develop and extends the flowering life of the plant to late February. When the fruit is not gathered but left to mature, the plants will die in January. Rolfs recommended whatever fertilizer would be ordinarily used for vegetables but warned that only 1/4 to 1/2 the usual amount should be applied. He wryly remarked: "As a whole, the plants are rather more vigorous than need be; consequently no attention need be paid in the direction of vigor." An excess of ammonia encourages vegetative growth and reduces fruit production. Commercial fertilizer of the formula 4-6-7 NPK has proved satisfactory. Weeding is necessary at first, but after the plants reach 1 1/2 to 2 ft (45-60 cm) in height, weeds will be shaded out and no longer a problem. Early pruning will increase branching and development of more flowering shoots. Harvesting For herbage purposes, the plants may be cut off 6 weeks after transplanting, leaving only 3 to 4 in (7.5-10 cm) of stem in the field. A second cutting is made 4 weeks later and a third after another 4 weeks. Then the shorn plants are thinned out2 of every 3 rows removedand the remaining plants left to grow and develop fruit as a second product. The fruits are harvested when full-grown but still tender and, at this stage, are easily snapped off by hand. They are easier to break off in the morning than at the end of the day. If harvesting is overdue and the stems have toughened, clippers must be used. The fruits of roselle ripen progressively from the lowest to the highest. Harvesting of seeds takes place when the lower and middle tiers of the last of the fruits are allowed to mature, at which time the plants are cut down, stacked for a few days, then threshed between canvas sheets. Yield Calyx production per plant has ranged from 3 lbs (1.3 kg) in California to 4 lbs (1.8 kg) in Puerto Rico and 16 lbs (7.25 kg) in southern Florida. In Hawaii, roselle intercropped with rubber yielded 16,800 lbs per acre (roughly 16,800 kg/ha) when planted alone. Dual-purpose plantings can yield 19,000 lbs (17,000 kg) of herbage in 3 cuttings and, later, 13,860 lbs (6,300 kg) of calyces. Pests and Diseases Roselle's major enemy is the root-knot nematode, Heterodera rudicicola. Mealybugs may be very troublesome. In Australia, 3 beetles, Nisotra breweri, Lagris cyanea, and Rhyparida discopunctulata, attack the leaves. The "white" roselle has been found heavily infested with the cocoa beetle, Steirastoma breve in Trinidad, with a lighter infestation of the red roselle in an intermixed planting. Occasional minor pests are scales,Coccus hesperidum and Hemichionaspis aspidistrae, on stems and branches; yellow aphid, Aphis gossypii, on leaves and flower buds; and the cotton

stainer, Dysdercus suturellus, on ripening calyces. In Florida, mildew (Oidium) may require control. Late in the season, leaves on some Philippine plants have appeared soft and shriveled; and Phoma sabdariffae has also done minimal damage. Keeping Quality Rolfs, in 1929, reported that fresh roselle calyces, as harvested, were successfully shipped by rail to Washington for retail sale and he judged that they could stand rail transport to any markets east of the Mississippi.

Plate XXXVII: ROSELLE, Hibiscus sabdariffa (calyces raw and cooked)

Food Uses Roselle fruits are best prepared for use by washing, then making an incision around the tough base of the calyx below the bracts to free and remove it with the seed capsule attached. The calyces are then ready for immediate use. They may be merely chopped and added to fruit salads. In Africa, they are frequently cooked as a side-dish eaten with pulverized peanuts. For stewing as sauce or filling for tarts or pies, they may be left intact, if tender, and cooked with sugar. The product will be almost indistinguishable from cranberry sauce Fig. 80: Dried roselle calyces are sold in plastic bags in in taste and appearance. For making a Mexico, labeled "Flor de Jamaica", leading many to finer-textured sauce or juice, sirup, jam, believe that they are flower petals. Actually, the flower marmalade, relish, chutney or jelly, the falls before the red calyx enlarges and becomes fit for food use. calyces may be first chopped in a wooden bowl or passed through a meat grinder. Or the calyces, after cooking, may be pressed through a sieve. Some cooks steam the roselle with a little water until soft before adding the sugar, then boil for 15 minutes. Roselle sauce or sirup may be added to puddings, cake frosting, gelatins and salad dressings, also poured over gingerbread, pancakes, waffles or ice cream. It is not necessary to add pectin to make a firm jelly. In fact, the calyces possess 3.19% pectin and, in Pakistan, roselle has been recommended as a source of pectin for the fruit-preserving industry.

Juice made by cooking a quantity of calyces with 1/4 water in ratio to amount of calyces, is used for cold drinks and may be frozen or bottled if not for immediate needs. In sterilized, sealed bottles or jars, it keeps well providing no sugar has been added. In the West Indies and tropical America, roselle is prized primarily for the cooling, lemonade-like beverage made from the calyces. This is still "one of the most popular summer drinks of Mexico", as Rose observed in 1899. In Egypt, roselle "ade" is consumed cold in the summer, hot in winter. In Jamaica, a traditional Christmas drink is prepared by putting roselle into an earthenware jug with a little grated ginger and sugar as desired, pouring boiling water over it and letting it stand overnight. The liquid is drained off and served with ice and often with a dash of rum. A similar spiced drink has long been made by natives of West Tropical Africa. The juice makes a very colorful wine. John Ripperton of the Hawaiian Experiment Station maintained that, for jelly and wine-making, it is unnecessary to take out the seed capsule, but neglecting to do so may result in a "stringy" product which would be contaminated with the minute hairs from the surface of the capsule and these hairs are quite likely to be injurious unless carefully filtered out. The calyces are either frozen or dried in the sun or artificially for out-of-season supply, marketing or export. In Mexico today, the dried calyces are packed for sale in imprinted, plastic bags. It is calculated that 11 lbs (5 kg) of fresh calyces dehydrate to 1 lb (0.45 kg) of dried roselle, which is equal to the fresh for most culinary purposes. However, dried calyces as sold for "tea" do not yield high color and flavor if merely steeped; they must be boiled. For retailing in Africa, dried roselle is pressed into solid cakes or balls. In Senegal, the dried calyces are squeezed into great balls weighing 175 lbs (80 kg) for shipment to Europe, where they are utilized to make extracts for flavoring liqueurs. In the United States, Food and Drug Administration regulations permit the use of the extracts in alcoholic beverages. 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. The leaves of green roselle are marketed in large quantities in Dakar, West Africa. The juice of the boiled and strained leaves and stems is utilized for the same purposes as the juice extracted from the calyces. The herbage is apparently mostly utilized in the fresh state though Wester proposed that it be evaporated and compressed for export from the Philippines. The seeds are somewhat bitter but have been ground to a meal for human food in Africa and have also been roasted as a substitute for coffee. The residue remaining after extraction of oil by parching, soaking in water containing ashes for 3 or 4 days, and then pounding the seeds, or by crushing and boiling them, is eaten in soup or blended with bean meal in patties. It is high in protein. Food Value Nutritionists have found roselle calyces as sold in Central American markets to be high in calcium, niacin, riboflavin and iron. Food Value Per 100 g of Edible Portion

Calyces, fresh* Moisture Protein Fat Fiber Ash Calcium Phosphorus Iron Carotene Thiamine Riboflavin Niacin Ascorbic Acid Leaves, fresh** Moisture Protein Fat Carbohydrates Ash Calcium Phosphorus Iron Malic Acid Seeds Moisture Protein Fatty Oil Cellulose Pentosans Starch

9.2 g 1.145 g 2.61 g 12.0 g 6.90 g 1,263 mg 273.2 mg 8.98 mg 0.029 mg 0.117 mg 0.277 mg 3.765 mg 6.7 mg

*Analyses made in Guatemala.

86.2% 1.7-3.2% 1.1% 10% 1% 0.18% 0.04% 0.0054% 1.25%

*Analyses made in the Philippines.

12.9% 3.29% 16.8% 16.8% 15.8% 11.1% 3.6 1.3 1.5 3.0 5.0 3.9 1.0 3.2 3.0

Amino acids (N = 16 p. 100 According to Busson)*

Arginine Cystine Histidine Isoleucine Leucine Lysine Methionine Phenylalanine Threonine

Tryptophan Tyrosine Valine Aspartic Acid Glutamic Acid Alanine Glycine Proline Serine

2.2 3.8 16.3 7.2 3.7 3.8 5.6 3.5

*Calyces, fresh The dried calyces contain the flavonoids gossypetine, hibiscetine and sabdaretine. The major pigment, formerly reported as hibiscin, has been identified as daphniphylline. Small amounts of delphinidin 3-monoglucoside, cyanidin 3monoglucoside (chrysanthenin), and delphinidin are also present. Toxicity is slight. Other Uses The seeds are considered excellent feed for chickens. The residue after oil extraction is valued as cattle feed when available in quantity. Medicinal Uses: In India, Africa and Mexico, all above-ground parts of the roselle plant are valued in native medicine. Infusions of the leaves or calyces are regarded as diuretic, cholerectic, febrifugal and hypotensive, decreasing the viscosity of the blood and stimulating intestinal peristalsis. Pharmacognosists in Senegal recommend roselle extract for lowering blood pressure. In 1962, Sharaf confirmed the hypotensive activity of the calyces and found them antispasmodic, anthelmintic and antibacterial as well. In 1964, the aqueous extract was found effective against Ascaris gallinarum in poultry. Three years later, Sharaf and co-workers showed that both the aqueous extract and the coloring matter of the calyces are lethal to Mycobacterium tuberculosis. In experiments with domestic fowl, roselle extract decreased the rate of absorption of alcohol and so lessened its effect on the system. In Guatemala, roselle "ade" is a favorite remedy for the aftereffects of drunkenness. In East Africa, the calyx infusion, called "Sudan tea", is taken to relieve coughs. Roselle juice, with salt, pepper, asafetida and molasses, is taken as a remedy for biliousness. The heated leaves are applied to cracks in the feet and on boils and ulcers to speed maturation. A lotion made from leaves is used on sores and wounds. The seeds are said to be diuretic and tonic in action and the brownish-yellow seed oil is claimed to heal sores on camels. In India, a decoction of the seeds is given to relieve dysuria, strangury and mild cases of dyspepsia and debility. Brazilians attribute stomachic, emollient and resolutive properties to the bitter roots.

Roselle (plant)
From Wikipedia, the free encyclopedia
Look up roselle in Wiktionary, the free dictionary.

Roselle

Roselle plant

Scientific classification Kingdom: (unranked): (unranked): (unranked): Order: Family: Genus: Species: Plantae Angiosperms Eudicots Rosids Malvales Malvaceae Hibiscus H. sabdariffa

Binomial name Hibiscus sabdariffa

L.

The roselle (Hibiscus sabdariffa) is a species of Hibiscus native to the Old World tropics, used for the production of bast fibre and as an infusion. It is an annual or perennial herb or woody-based subshrub, growing to 22.5 m (78 ft) tall. The leaves are deeply three- to five-lobed, 815 cm (36 in) long, arranged alternately on the stems. The flowers are 810 cm (34 in) in diameter, white to pale yellow with a dark red spot at the base of each petal, and have a stout fleshy calyx at the base, 12 cm (0.390.79 in) wide, enlarging to 33.5 cm (1.21.4 in), fleshy and bright red as the fruit matures. It takes about six months to mature.

Contents
[hide]

1 Names 2 Uses

2.1 Leafy vegetable/Greens 2.2 Tea 2.3 Beverage 2.4 Jam and preserves 2.5 Medicinal uses

3 Phytochemicals 4 Production 5 Crop research

5.1 Crop genetic resources & improvement

5.2 Mutation breeding 5.3 Natural outcrossing under local conditions

6 Gallery 7 Footnotes 8 Further reading 9 External links

[edit]Names

The roselle is known as the rosella or rosella fruit in Australia. Its close relative, Hibiscus cannabinus is also known as meta/meshta on the Indian subcontinent, Tengamora among assamese and "mwitha" among Bodo tribals in Assam, Gongura in Telugu, Pundi in Kannada, Ambadi in Marathi, LalChatni or Kutrum in Mithila] Mathipuli in Kerala, chin baung in Burma, KraJiabDaeng in Thailand, som phor dee in Lao PDR, bissap in Senegal,Guinea Bissau, Mali, Burkina Faso, Ghana, Benin and Niger, the Congo and France, dah or dah bleni in other parts of Mali, wonjo in the Gambia, zobo in western Nigeria (the Yorubas in Nigeria call the white variety Isapa (pronounced Ishapa)), Zoborodo in Northern Nigeria, ChayeTorosh in Iran, karkade ( ;Arabic pronunciation: [karkade])[dubious discuss] in Egypt, Saudi Arabia, and Sudan, omutete in Namibia, sorrel in the Caribbean and in Latin America, Flor de Jamaica in Mexico, Saril in Panama, rosela in Indonesia, asam paya or asam susur in Malaysia. In Chinese it is (Luo Shen Hua) . In Zambia the plant is called lumanda in ciBemba, katolo in kiKaonde, or wusi in chiLunda. In certain West Indian islands, Grenada and Trinidad for example, it is called Sorrel.

[edit]Uses
The plant is considered to have antihypertensive properties. Primarily, the plant is cultivated for the production for bast fibre from the stem of the plant. The fibre may be used as a substitute for jute in making burlap.
[1]

Hibiscus, specifically Roselle, has been used in folk medicine as a diuretic, mild laxative, and treatment for

cardiac and nerve diseases andcancer.[2] The red calyces of the plant are increasingly exported to America and Europe, where they are used as food colourings. Germany is the main importer. It can also be found in markets (as flowers orsyrup) in some places such as France, where there are Senegalese immigrant communities. The green leaves are used like a spicy version of spinach. They give flavour to the Senegalese fish and rice dish thiboudieune. Proper records are not kept, but the Senegalese government estimates national production and consumption at 700 t (770 short tons) per year. Also in Myanmar their green leaves are the main ingredient in making chin baung kyaw curry. In East Africa, the calyx infusion, called "Sudan tea", is taken to relieve coughs. Roselle juice, with salt, pepper, asafetida and molasses, is taken as a remedy for biliousness. The heated leaves are applied to cracks in the feet and on boils and ulcers to speed maturation. A lotion made from leaves is used on sores and wounds. The seeds are said to be diuretic and tonic in action and the brownishyellow seed oil is claimed to heal sores on camels. In India, a decoction of the seeds is given to relieve dysuria, strangury and mild cases of dyspepsia. Brazilians attribute stomachic, emollient and resolutive properties to the bitter roots.[3]

[edit]Leafy

vegetable/Greens

In Andhra cuisine, Hibiscus cannabinus, called Gongura, is extensively used. The leaves are steamed along with lentils and consumed as Dal. They are also mixed with spices and made into aPacchadi (pesto). In Burmese cuisine, called chin baung ywet (lit. sour leaf), the roselle is widely used and considered an affordable vegetable for the population. It is perhaps the most widely eaten and popular vegetable in Myanmar.[4] The leaves

are fried with garlic, dried or fresh prawns and green chili or cooked with fish. A light soup made from roselle leaves and dried prawn stock is also a popular dish.

[edit]Tea
In Africa, especially the Sahel, roselle is commonly used to make a sugary herbal tea that is commonly sold on the street. The dried flowers can be found in every market. Roselle tea is also quite common in Italy where it spread during the first decades of the 20th century as a typical product of the Italian colonies. The Carib Brewery Trinidad Limited, a Trinidad and Tobago brewery, produces aShandy Sorrel in which the tea is combined with beer. In Thailand, Roselle is drunk as a tea, believed to also reduce cholesterol. It can also be made into a wine Hibiscus flowers are commonly found in commercial herbal teas, especially teas advertised as berry-flavoured, as they give a bright red colouring to the drink.

[edit]Beverage
Cuisine: Among the Bodo tribals of Bodoland, Assam (India) the leaves of both hibiscus sabdariffa and hibiscus cannabinus are cooked along with chicken, fish or pork, one of their traditional cuisines See also Hibiscus tea

A roselle drink In the Caribbean sorrel drink is made from sepals of the roselle. In Malaysia, roselle calyces are harvested fresh to produce pro-health drink due to high contents of vitamin C and anthocyanins. In Mexico, 'agua de Flor de Jamaica' (water flavored with roselle) frequently called "agua de Jamaica" is most often homemade. Also, since many untrained consumers mistake the calyces of the plant to be dried flowers, it is widely, but erroneously, believed that the drink is made from the flowers of the non-existent "Jamaica plant". It is prepared by boiling dried sepals and calyces of the Sorrel/Flower of Jamaica plant in water for 8 to 10

minutes (or until the water turns red), then adding sugar. It is often served chilled. This is also done in Guyana, Antigua, Barbados, Dominica,Grenada, Jamaica and Trinidad and Tobago where it is called 'sorrel'. The drink is one of several inexpensive beverages (aguas frescas) commonly consumed in Mexico and Central America, and they are typically made from fresh fruits, juices or extracts. A similar thing is done in Jamaica but additional flavor is added by brewing the tea with ginger and adding rum. It is a popular drink of the country at Christmas time. It is also very popular in Trinidad & Tobago but cinnamon and cloves are preferred to ginger. In Mali, Senegal, The Gambia, Burkina Faso and Benin calyces are used to prepare cold, sweet drinks popular in social events, often mixed with mint leaves, dissolved menthol candy, and/or various fruit flavors. The Middle Eastern and Sudanese drink "Karkade"( )is a cold drink made by soaking the dried Karkade flowers in cold water over night in a refrigerator with sugar and some lemon or lime juice added.It is then consumed with or without ice cubes after the flowers have been strained.In Lebanon, sometimes toasted pine nuts are tossed into the drink. With the advent in the U.S. of interest in south-of-the-border cuisine, the calyces are sold in bags usually labeled "Flor de Jamaica" and have long been available in health food stores in the U.S. for making a tea that is high in vitamin C. This drink is particularly good for people who have a tendency, temporary or otherwise, toward water retention: it is a mild diuretic. In addition to being a popular homemade drink, Jarritos, a popular brand of Mexican soft drinks, makes a Flor de Jamaica flavored carbonated beverage. Imported Jarritos can be readily found in the U.S. In the UK the dried calyces and ready-made sorrel syrup are widely and cheaply available in Caribbean and Asian grocers. The fresh calyces are imported mainly during December and January in order to make Christmas and New Year infusions, which are often made into cocktails with additional rum. They are very perishable, rapidly developing fungal rot, and need to be used soon after purchase unlike the dried product, which has a long shelf-life.

[edit]Jam

and preserves

In Australia, rosella jam has been made since Colonial times and is still sold regularly at community fetes and charity stalls. It is similar in flavour to plum jam, although more acidic. It differs from other jams in that the pectin is obtained from boiling the interior buds of the rosella flowers. It is thus possible to make rosella jam with nothing but rosella buds and sugar. In Myanmar, the buds of the roselle are made into 'preserved fruits' or jams. Depending on the method and the preference, the seeds are either removed or included. The jams, made from roselle buds and sugar, are red and tangy. "Sorrel jelly" is manufactured in Trinidad.

[edit]Medicinal

uses

Many parts of the plant are also claimed to have various medicinal values. They have been used for such purposes ranging from Mexico through Africa and India to Thailand. Roselle is associated with traditional medicine and is reported to be used as treatment for several diseases such as hypertension and urinary tract

infections.[citation needed] There is currently insufficient evidence to demonstrate any beneficial effect of roselle on raised blood pressure[5] or on blood lipid lowering.[6] Experimental results are contradictory.[7] Hibiscus sabdariffa has shown in vitro antimicrobial activity against E. coli.[8] A recent review stated that specific extracts of H. sabdariffa exhibit activities against atherosclerosis, liver disease, cancer, diabetes and other metabolic syndromes.[9]

[edit]Phytochemicals
The plants are rich in anthocyanins, as well as protocatechuic acid. The dried calyces contain the flavonoids gossypetin, hibiscetine and sabdaretine. The major pigment, formerly reported as hibiscin, has been identified as daphniphylline. Small amounts of myrtillin (delphinidin 3monoglucoside), Chrysanthenin (cyanidin 3-monoglucoside), and delphinidin are also present. Roselle seeds are a good source of lipid-soluble antioxidants, particularly gamma-tocopherol.[10]

[edit]Production

Harvesting roselle planted on bris (sandy) soils in Rhu Tapai, Terengganu -Sept 02 China and Thailand are the largest producers and control much of the world supply. Thailand invested heavily in roselle production and their product is of superior quality, whereas China's product, with less stringent quality control practices, is less reliable and reputable. The world's best roselle comes from theSudan, but the quantity is low and poor processing hampers quality. Mexico, Egypt, Senegal, Tanzania, Mali and Jamaica are also important suppliers but production is mostly used domestically.[11] In the Indian subcontinent (especially in the Ganges Delta region), roselle is cultivated for vegetable fibres. Roselle is called meta (or meshta, the indicating an sh sound) in the region. Most of its fibres are locally consumed. However, the fibre (as well as cuttings or butts) from the roselle plant has great demand in various natural fibre using industries. Roselle is a relatively new crop to create an industry in Malaysia. It was introduced in early 1990s and its commercial planting was first promoted in 1993 by the Department of Agriculture in Terengganu. The planted acreage was 12.8 ha (30 acres) in 1993, but had steadily increased to peak at 506 ha (1,000 acres) in 2000. The planted area is now less than 150 ha (400 acres) annually, planted with two main varieties.[citation

needed]

Terengganu state used to be the first and the largest producer, but now the production has spread

more to other states. Despite the dwindling hectarage over the past decade or so, roselle is becoming increasingly known to the general population as an important pro-health drink in the country. To a small extent, the calyces are also processed into sweet pickle, jelly and jam. jimmon rubillos

[edit]Crop

research

In the initial years, limited research work were conducted by Universiti Malaya (UM) and Malaysian Agricultural Research and Development Institute (MARDI). Research work at Universiti Kebangsaan Malaysia (UKM) was initiated in 1999. In many respect, the amount of research work is still considered meagre in supporting a growing roselle industry in Malaysia.

[edit]Crop

genetic resources & improvement

Genetic variation is important for plant breeders to increase the crop productivity. Being an introduced species in Malaysia, there is a very limited number of germplasm accessions available for breeding. At present, UKM maintains a working germplasm collection, and also conducts agronomic research and crop improvement.

[edit]Mutation

breeding

Genetic variation is important for plant breeders to increase its productivity. Being an introduced crop species in Malaysia, there is a limited number of germplasm accessions available for breeding. Furthermore, conventional hybridization is difficult to carry out in roselle due to its cleistogamous nature of reproduction. Because of this, a mutation breeding programme was initiated to generate new genetic variability.[12] The use of induced mutations for its improvement was initiated in 1999 in cooperation with MINT (now called Malaysian Nuclear Agency), and has produced some promising breeding lines. Roselle is a tetraploid species; thus, segregating populations require longer time to achieve fixation as compared to diploid species. In April 2009, UKM launched three new varieties named UKMR-1, UKMR-2 and UKMR-3, respectively. These three new varieties were developed using variety Arab as the parent variety in a mutation breeding programme which started in 2006.

[edit]Natural

outcrossing under local conditions

A study was conducted to estimate the amount of outcrossing under local conditions in Malaysia. It was found that outcrossing occurred at a very low rate of about 0.02%. However, this rate is much lower in comparison to estimates of natural cross-pollination of between 0.20% and 0.68% as reported in Jamaica.

[edit]Gallery

A popular roselle variety planted in Malaysia, aka variety Terengganu. Roselle fruits are harvested fresh, and their calyces are made into a drink rich in vitamin C andanthocyanins.

Two varieties are planted in Malaysia (Left - variety Terengganu or UMKL-1;right - variety Arab. The varieties produce about 8 t/ha (3.6 short tons/acre) of fresh fruits or 4 t/ha (1.8 short tons/acre) of fresh calyces. On the average, variety Arab yields more, and with higher calyx to capsule ratio.

Dried roselle calyces can be obtained in two ways; one way is by harvesting the fruits fresh, decore them, and then dry the calyces; the other way is by leaving the fruits to dry on the plants to some extent, harvest the dried fruits, dry them further if necessary, and then separate the calyces from the capsules

Roselle calyces can also be processed into sweet pickle. This is usually produced as a byproduct of juice production. However, quality sweet pickle may require a special production process.

Variation in flower colour of roselle (a tetraploid species)

Calyx - a collective term for sepals of a flower;Epicalyx - a collective term for structures found on, below or close to the true calyx, also called false calyx. Some varieties show pronounced epicalyx structures, such as found in variety Arab. (Pluralcalyces)

Decoring removal of a seed capsule from the fruit using a simple hand-held gadget to obtain its calyx

Some breeding lines developed from the mutation breeding programme at UKM

[edit]Footnotes 1. ^ "hort.purdue.edu". Retrieved 2007-08-25. 2. ^ "drugs.com". Retrieved 2008-05-11. 3. ^ Purdue Univ, Center for new crops, Roselle

4. ^ http://articles.latimes.com/1993-10-07/food/fo-42908_1_chin-baung 5. ^ Ngamjarus, Chetta; Pattanittum, Porjai; Somboonporn, Charoonsak (2010). "Roselle for
hypertension in adults". In Ngamjarus, Chetta. Cochrane Database of Systematic Reviews.doi:10.1002/14651858.CD007894.pub2.

6. ^ Kuriyan, R; Kumar, DR; r, R; Kurpad, AV (2010). "An evaluation of the hypolipidemic

effect of an extract of Hibiscus Sabdariffa leaves in hyperlipidemic Indians: a double blind, placebo controlled trial".BMC complementary and alternative medicine 10: 27. doi:10.1186/1472-6882-10-27. PMC 2906418. PMID 20553629.

7. ^ Gurrola-Diaz CM. Garcia-Lopez PM. Sanchez-Enriquez S. Troyo-Sanroman R.

Andrade-Gonzalez I. Gomez-Leyva JF."Effects of Hibiscus sabdariffa extract powder and preventive treatment (diet) on the lipid profiles of patients with metabolic syndrome (MeSy)." Phytomedicine. 17(7):500-5, 2010 Jun.

8. ^ Fullerton M, Khatiwada J, Johnson JU, Davis S, Williams LL"Determination of

Antimicrobial Activity of Sorrel (Hibiscus sabdariffa) on Esherichia coli O157:H7 Isolated from Food, Veterinary, and Clinical Samples." J Med Food. 2011 May 6;

9. ^ Lin, HH; Chen, JH; Wang, CJ (2011). "Chemopreventive properties and molecular
mechanisms of the bioactive compounds in Hibiscus sabdariffa Linne". Current medicinal chemistry 18 (8): 124554.PMID 21291361.

10. ^ Mohamed R. Fernandez J. Pineda M. Aguilar M.."Roselle (Hibiscus sabdariffa) seed oil
is a rich source of gamma-tocopherol." Journal of Food Science. 72(3):S207-11, 2007 Apr.

11. ^ "fao.org". Retrieved 2007-08-25. 12. ^ %7Cfnca.mext.go.jp "FNCA 2005". [edit]Further

reading

Chau, J. W.; Jin, M. W.; Wea, L. L.; Chia, Y. C.; Fen, P. C.; Tsui, H. T. (2000). "Protective effect of Hibiscus anthocyanins against tert-butyl hydroperoxide-induced hepatic toxicity in rats". Food and Chemical Toxicology 38 (5): 411416. doi:10.1016/S0278-6915(00)00011-9. PMID 10762726.

Mohamad, O., Mohd. Nazir, B., Abdul Rahman, M. and Herman, S. (2002). Roselle: A new crop in Malaysia. Buletin PGM Dec 2002, p. 12-13.

Mohamad, O., Mohd. Nazir, B., Azhar, M., Gandhi, R., Shamsudin, S., Arbayana, A., Mohammad Feroz, K., Liew, S. K., Sam, C. W., Nooreliza, C. E. and Herman, S. (2002). Roselle improvement through conventional and mutation breeding. Proc. Intern. Nuclear Conf. 2002, 15-18 Oct 2002, Kuala Lumpur. 19 pp.

Mohamad, O., Ramadan, G., Herman, S., Halimaton Saadiah, O., Noor Baiti, A. A., Ahmad Bachtiar, B., Aminah, A., Mamot, S., and Jalifah, A. L. (2008). A promising mutant line for roselle industry in

Malaysia. FAO Plant Breeding News, Edition 195. Available at http://www.fao.org/ag/AGp/agpc/doc/services/pbn/pbn-195.htm

Pau, L. T.; Salmah, Y.; Suhaila, M. (2002). "Antioxidative properties of roselle (Hibiscus sabdariffa L.) in linoleic acid model system". Nutrition & Food Science 32 (1): 1720.doi:10.1108/00346650210413951.

Vaidya, K. R. (2000). "Natural cross-pollination in roselle, Hibiscus sabdariffa L. (Malvaceae)". Genetics and Molecular Biology 23 (3): 667669. doi:10.1590/S1415-47572000000300027.

[edit]External

links

Wikimedia Commons has media related to: Roselle (plant)

Roselle on Encyclopdia Britannica Roselle at NewCROPTM, Center for New Crops & Plant Products, at Purdue University Roselle at the University of Florida Larsen-twins: Hibiscus sabdariffa Jus de Bissap ("Roselle juice") Bissap page(in French) Amarula (Flor de Jamaica en Colombia)

The roselle plant is well known for its fleshy calyces that are used to make a beverage that tastes like Ribena. The drink reportedly possesses anti-hypertensive, diuretic and mild laxative properties, and contains abundant amounts of natural antioxidants such as vitamin C and anthocyanins.

Either fresh roselle or dried calyces are used to make the drink. They are first boiled in water to yield a deep-red and sour beverage, which is then sweetened with sugar and chilled in a refrigerator before serving.

Besides producing calyces for making drinks, the roselle plant has a stem that is laden with calcyes at every node. This can be turned into an alternative cut-flower material for flower arrangements, after the removal of its leaves.

Also, did you know that the young leaves and tender shoots of the roselle plant are edible? They can be eaten raw in salads or cooked as greens either on their own, or with other leafy vegetables and meat. The stems of the roselle plant also yield a fibre that can be used as a substitute for jute in making burlaps. The roselle plant is easily raised from seeds or stem-cuttings, and is best grown using well-drained, fertile soil. It can be planted outdoors in the ground or inside a container placed on a windowsill or balcony, as long as the plant receives direct sunshine for at least six hours daily. Fertilise regularly with granular fertiliser to encourage vigorous growth and generous production of calcyes at maturity.

Roselle - The plant is considered to have antihypertensive properties. Primarily, the plant is cultivated for the production for bast fibre from the stem of the plant. The fibre may be used as a substitute for jute in making burlap [1]. Hibiscus, specifically Roselle, has been used in folk medicine as a diuretic, mild laxative, and treatment for cardiac and nerve diseases and cancer. In Malaysia, roselle calyces are harvested fresh to produce pro-health drink due to high contents of vitamin C and anthocyanins.