Roselle Flower

Roselle flower is native to West Africa though it is now cultivated widely in tropical and subtropical regions around the world including Asia the Caribbean and Central America the plant can grow up to 2.5 meters tall and is easily recognized by its striking red stems deeply lobed green leaves and bright calyxes that surround the seed pods the flowers themselves are typically pale yellow or white with a dark red or maroon center blooming during the warm months and lasting only a short time before the fleshy red calyces begin to develop these calyces are the most valued part of the plant harvested after the flowers fade and used extensively for food beverages and traditional medicine.

The Roselle flower holds immense cultural and economic importance particularly in regions where it is a staple crop the calyces are dried or boiled to make a tangy ruby-red beverage known as hibiscus tea or "sorrel" in the Caribbean which is rich in vitamin C antioxidants and minerals the tart flavor also makes Roselle a popular ingredient in jams jellies sauces syrups and candies in parts of Africa and Asia the leaves are consumed as a leafy green vegetable cooked in soups stews and curries while the seeds are sometimes roasted and used for oil extraction beyond its culinary uses Roselle has a long history of medicinal application in folk traditions it is used as a natural remedy to reduce high blood pressure support liver health aid digestion and relieve colds or fevers modern studies have confirmed some of these benefits showing that extracts from Roselle can help lower cholesterol and act as a powerful antioxidant.