Roselle Plant

Description:

Roselle, or Hibiscus sabdariffa L. probably came from India and Malaysia and was then carried to Africa. It is now grown throughout the tropics, mainly for its leaves and edible calyces. The leaves and calyces serve as a souring agent (mostly as a substitute for vinegar) for some popular Filipino dishes such as ‘sinigang na isda’ and ‘sinaing na tulingan’. In the Ilocos region, roselle seeds are grilled, ground, and brewed for coffee. Roselle calyx is used in jams, jellies, sauces, syrup, gelatin, and wines. The calyx is also used for making a refreshing beverage called ‘jamaica’ in Mexico. Dried calyx is used for tea, jelly, marmalade, ice cream, sherbet, butter, pies, tarts, and other desserts. Roselle stems are used for fuel and fiber while the whole plant is used to treat various ailments; the plant itself is considered ornamental. Roselle leaves have high levels of polyphenol compounds (chlorogenic acid and its isomers, quercetin and kaempferol glycosides), which may contribute to its antioxidant properties and anti-inflammatory activities. Roselle infusions are a very popular drink in many parts of the world. Its phytochemical composition is associated with anti-oxidant, anti-hypertensive, antidiabetic, and anti-atherosclerotic (clogging or hardening of the arteries caused by accumulations of fatty deposits, usually cholesterol) effects.

Notes:

Source: "Every Important Facts You Need to Know in Terms of the Import Plant in the Philippines" by Dr. Rodel G. Maghirang / Agrimag: Agriculture Monthly, 2017