Ocean Spray has their Cranberries, the Food Forest has its Roselle.
Other Names: Florida Cranberry
Family: Malvaceae Edible Portion: Leaves and Calyces (flower bases without petals) A valuable edible variety of Hibiscus, Roselle has many culinary and medicinal uses. From beverages to jams, this plant has a lot to offer both nutritionally and culturally. Native Origin: Roselle is native to Burma, and is well adapted to the tropics. China and Thailand are now the largest producers of the plant. General Description: Roselle is a woody, perennial shrub that can grow up to 8 feet tall. The leaves have 3-5 deep lobes, are up to 6 inches long, and are arranged in an alternate fashion along the stem. The fruit, flower, and leaves may be used in culinary pursuits. In many Southeast Asian countries, a cold beverage is made using the ripe fruit. Fruits and flowers can be used to make teas and jellies as well. Season of Harvest: The plant may be harvested at any point during the year. The fruit will take upwards of a year to fully ripen, and the longer the plant is in the ground, the more it seems to be susceptible to pests. The best thing to do would be to harvest frequently, and plant new cuttings often. Harvesting Techniques: To harvest, you will need a cutting tool. If you are going to harvest the leaves for either a salad or cooking, cut off the individual leaves at the base of the stem, around 5 leaves per person. If you are harvesting the flower buds or ripe fruit, use your pruning shears again to cut at the base of either the flower bud or fruit to remove it from the plant without causing damage. Preparation: Depending on what part of the plant you are utilizing , you will need to prepare it differently. If you are working with the leaves, you may chop them up raw and incorporate them into a salad or add them to stir fries. The Roselle leaf has a tart flavor, and adds good color to any meal. If the plant has gone to flower, you can remove those and let them steep in hot water for a tea, but you will not be able to make jelly from them. Use the buds that have not yet developed into a flower, but have still formed a distinct bud with petals. The interior of the flower bud contains natural pectin which is used as a thickener for preserves. Therefore, you can make Roselle Jam with nothing more than the flower buds and sugar. Nutritional Content: Roselle is rich in vitamins A and C, along with several B vitamins. It also contains calcium, potassium, iron, protein and magnesium, which helps in the uptake of Vitamin C. Special Information: Medicinal Uses: Infusions of the leaves or calyces are regarded as diuretic; is useful as a blood thinner; and in stimulating intestinal peristalsis. Lowers blood pressure. Is also known to be an antispasmodic, anthelmintic and antibacterial. A lotion made from leaves is used on sores and wounds. |
Additional information can be found at any of these helpful links:
http://dogwoodlanerambles.blogspot.com/2012/10/thai-roselle-jelly.html http://www.floridata.com/ref/h/hibi_sab.cfm http://www.hort.purdue.edu/newcrop/morton/roselle.html#Climate Roselle JellyIngredients:
2 cups Roselle Calyces 1 cup sugar 1 TBSP lemon juice 2 cups water in small pan 2 cups water in medium to large sauce pan Directions: 1. Remove green pods, cut in half, and place in larger pan. 2. Bring to a boil then simmer 10-15 minutes. Let pods rest in water until needed. 3. Place red parts of calyces in small pan, bring to a boil, cover and simmer for 45-60 minutes. 4. Keeping the liquids, strain out plant parts and discard. 5. Place both liquids, sugar, and lemon juice in the larger pan. 6. Cook on low heat until sugar dissolves. 7. Stirring constantly, boil until juice stops frothing and begins to stick to sides of pan. 8. Quickly pour juice into sterilized jars. *Due to varying levels of naturally occurring pectin in fruit, final cooking time may vary. If juice doesn't set into jelly, it can be reboiled, or used as a syrup instead! |