Cookbook:Roselle

Roselle

Cookbook | Recipes | Ingredients

Roselle leaves

Roselle is a variety of hibiscus native to western and central Africa and naturalized in Asia and the West Indies. The leaves, stems, flowers, and fruits/calyxes are all edible.

Names

Roselle goes by many names, including but not limited to:

• Red sorrel
• Jamaican sorrel
• Florida cranberry
• Sorrel (not to be confused with true/common sorrel)
• Karkadeh (Arabic)
• Chin baung (Burmese)
• Luoshen hua (Chinese)
• ìsápá/ishapa (Yoruba)
• Yakuwa/zobo (Hausa)
• Ashwe (Tiv)
• Saril (Central America)

External links

• https://en.wikipedia.org/wiki/Roselle_(plant)
• https://gardeningsolutions.ifas.ufl.edu/plants/edibles/vegetables/roselle.html
• https://hosstools.com/product/roselle-hibiscus/