Roselle

Roselle (Hibiscus sabdariffa) is a species of Hibiscus native to West Africa, used for the production of bast fibre and as an infusion. It is an annual or perennial herb or woody-based subshrub, growing to 2–2.5 m (7–8 ft) tall. The leaves are deeply three- to five-lobed, 8–15 cm (3–6 in) long, arranged alternately on the stems.

Taxonomy

The Roselle is known by several names in the scientific community, the most common of which is Hibiscus sabdariffa. It belongs to the Malvaceae family, which includes approximately 244 genera and 4225 known species.

Cultivation and uses

Roselle is cultivated for its fibre in India, the East Indies, Nigeria and to some extent in tropical America. The stem is used as a source of fibre for papermaking, and is considered to have a greater potential than any other crop to produce fibre for ethanol production. The plant is also used as a flavouring and in making non-alcoholic beverages.

The red calyces of the plant are increasingly exported to America and Europe, where they are used as food colourings. Roselle juice, with Vitamin C, D-gluconic acid, lecithin, and anthocyanins, is sold as a nutritional supplement, especially in the natural-health market.

Health benefits

Roselle has been used in folk medicine as a diuretic, mild laxative, and treatment for cardiac and nerve diseases and cancer. The heated leaves are applied to cracks in the feet and on boils and ulcers to speed maturation. A decoction of the seeds is used to treat abscesses. The zobo drink, a Nigerian beverage made from roselle, is known to be rich in Vitamin C and anthocyanins, and has been shown to have antioxidant properties.

See also

• Hibiscus tea
• Zobo drink
• Hibiscus