Hibiscus sabdariffa

Perennial

HomePerennialHibiscus sabdariffa

Disturbed ground.

Family: Malvaceae
Height: 3 m / 10 ft
Sun
Light, Medium and Heavy Soil
Moist

Plant Rating

Edible Uses: 3 of 5
Medicinal Uses: 3 of 5
Other Uses: 2 of 5

Native Habitat

Roselle Hibiscus sabdariffa native habitat is Disturbed ground.

Edible Uses

The fresh calyx (the outer whorl of the flower) is eaten raw in salads, is cooked and used as a flavouring in cakes etc and is also used in making jellies, soups, sauces, pickles, puddings etc. The calyx is rich in citric acid and pectin and so is useful for making jams, jellies etc. It is also used to add a red colour and to flavour to herb teas, and can be roasted and used as a coffee substitute. A refreshing and very popular beverage can be made by boiling the calyx, sweetening it with sugar and adding ginger. Tender young leaves and stems - raw or cooked. Used in salads, as a potherb and as a seasoning in curries, they have an acid, rhubarb-like flavour. Seed - roasted and ground into a powder then used in oily soups and sauces. The roasted seeds have been used as a coffee substitute that is said to have aphrodisiac properties. Root - it is edible but very fibrousy. Mucilaginous, without very much flavour. The seed yields 20% oil. (This is probably edible).