Rosella, Hibiscus sabdariffa sabdariffa, is known by a huge number of names including: asam paya, asam susur, bissap, chin baung, dah bleni, flor de Jamaica, gongura, Guinea sorrel, hibiscus, Jamaica sorrel, karkadé, luo shen hua, meshta, omutete, rosela, roselle, saril, sorrel (which is also used for a completely unrelated herb, Rumex acetosa), sour-sour, tengamura, wonjo and zobo. As you might expect from the number of common names, it is a very useful herb, not just for remedies, but also for food, and as a source of fiber (called rosella hemp). The type usually grown for fiber is H. s. altissima.
Roselle is a native of the tropics and grows best outdoors in subtropical and tropical areas, reaching a height and spread of 10′x6′ (3m x 2m). In cooler parts it can be grown as a greenhouse plant, but if grown as a perennial, the greenhouse will need to be kept warm (at least 12.5ºC) during the winter. It’s not suitable as a pot plant, because it has a long taproot.
The flower calyx† is a part often used in remedies, but rosella will not flower when the day length is longer than 13 hours. It can be propagated easily either by semi-ripe cuttings taken in July or August or from seed sown in heat in early spring and planted out (in a greenhouse border or under cloches outdoors in cooler climates) in early summer at a spacing of 2′x3′ (60x90cm). Protection can be removed once the plants are well established.
Rosella should not be used by anybody with thinning of the blood, or anybody who is on blood thinning medication.
Every part of rosella has medicinal uses. Leaves, fruit and ripe calyxes† are rich in vitamin C and can be used to combat scurvy (the deficiency disease caused by lack of vitamin C). Leaves are used to make a soothing cough mixture, as a diuretic, sedative and as a treatment to lower abnormal temperature. Leaves and flowers together are used to treat digestive and kidney disorders, to thin the blood and lower blood pressure, and to stimulate intestinal peristalsis. The ripe calyxes are used as a diuretic and as a treatment for headache, giddiness and vomiting associated with digestive disturbance (commonly called a bilious attack). The seeds are used as a tonic to treat lack of energy, and also as a diuretic and laxative. The root is used to increase appetite and as a tonic.
To use leaves or leaves and flowers, you would make a standard infusion using 30g (1 ounce) of dried material or 3 handfuls of fresh to 570ml (2.5 US cups, 1 UK pint) of boiling water. Stand for at least 15 minutes, and up to 4 hours, then strain.
Calyxes are used as a decoction prepared by boiling 30g (1 ounce) of dried calyxes in 570ml (2.5 US cups, 1 UK pint) of water until the water goes red. Strain out the calyxes and discard. You will definitely need to sweeten the result, as it will be very sharp. It’s often used as a tea, mixed with other ingredients such as lemongrass, chamomile, orange peel and licorice root (these are the ingredients recommended by Jim Long, to make a tea called Red Zinger).
To use seeds or roots, crush or chop, add 30g (1 ounce) to 570ml (2.5 US cups, 1 UK pint) of cold water in a small pan, bring to a boil and simmer until the liquid has reduced by half. Strain out and discard the material.
In all cases, the dosage is 1 cup a day, which can be split into 3 doses.
As with all plants grown for use in home remedies, rosella should be grown organically to ensure that its effective constituents are retained. To find out more about growing organic rosella visit the Gardenzone.
†The calyx of a flower (see left) is the part which encloses the flower bud before it opens. Usually cup shaped, it becomes the outer part of the flower when it opens – you might call it the bottom, back or outside of the flower. It is made up of sepals which are usually green, but rosella calyxes are either red (the type used in medicine and for food) or yellow. You can see the calyxes of 2 buds in the main picture illustrating this post. The plural is calyces or calyxes.
Related Posts
Sorrel
Watercress
AlfalfaRelated posts brought to you by Yet Another Related Posts Plugin.
Thank you for the post on sorrel. And we grew up in Panama on sorrel fruit drink for its splendid taste. It is especially treasured around Christmas time. A heritage import from Jamaica.
Well Thanks! I wonder if you have a recipe you would be willing to share, do you?