Roselle (botanically Hibiscus sabdariffa) is the dried calyx of a variety of hibiscus flower. What's a calyx? It's the bottom part of the flower, after the bloom is spent and the petals fall off. Sort of like a rosehip. Native to Central and West Africa, it thrives in Thailand (and many countries) and has many other colloquial names, including Florida Cranberry, Red Sorrel or Jamaican Sorrel. In Thai, we call it กระเจี๊ยบ, Grajiab Daeng.
Most roselles that are commercially cultivated are of the deep red-purple variety, but there is also a green roselle and a lighter red. It is generally understood that the higher medicinal value is on the darker-red-purple variety.
The roselle calyx is sometimes used fresh for jams and preserves or sweets, but mostly they are dried and used for making herbal tea. This beautiful roselle pictured below was gifted to me very recently by an organic farming friend in North Eastern Thailand. Thank you, Buddy! Appreciated so much!!
Roselle is unusually high in Vitamins C and A, is high in magnesium and iron for healing, and is loaded with antioxidants and anti-inflammatory phyto-nutrients. As such, it is superb for wound healing and during times of recovery from illness.
The Indonesian government in a study supported by the Postgraduate Midwifery Program, Semarang Health Polytechnic, Central Java, studied roselle as a cost-effective way to supply bio-available iron to new mothers with anemia; the results clearly showed that the roselle significantly improved blood hemoglobin levels. Source
It is used throughout many cultures to treat hypertension and liver damage due to its potent polyphenols; there are also many documented cases of its effective use in treating gastric carcinoma.
Although the roselle calyx is the most common way the herb is used and consumed, the leaves also have medicinal properties. In Senegal, juice extracted from the roselle leaves is used to treat conjunctivitis, sores and ulcers. The young leaves of the roselle plant are often used in salad, and have a refreshing, sour-spicy taste.
Research studies show that roselle extract lowers the absorption of starch and glucose and therefore may help with weight loss. Roselle inhibits the production of amylase, which helps in the absorption of carbohydrates and starch, so drinking roselle tea prevents that absorption from occurring. Therefore, roselle is found in many weight loss products and roselle tea is a great option to add to a weight loss program.
Roselle is often simply used for it's incredible decorative colour - it produces the loveliest, deep red tea. And, as such, you often see it as a base for fruit punches and Christmas themed things.
In Thailand it's commonly served iced and gently sweetened. How do I prepare that in my Thai kitchen in Chiang Mai?
I bring maybe 10 of the roselle calyxes to the boil in maybe 2 liters of water, and then simmer gently for 10-15 mins. Then I turn the heat OFF, add some natural dried stevia leaves, and let it steep till cool. Strain and then set it aside in a glass jug in the fridge. When you prepare roselle with stevia, it is PERFECT for weight loss and a magic zero calorie, no-sugar-but-still-sweet beverage for people with diabetes. Delicious over ice on a hot Thai afternoon, and actually makes a lovely cocktail with a generous splosh of vodka. 🍸 Stevia develops a weird aftertaste when you cook it, so always turn the heat off first before you add the stevia and allow it to then just to sit in the tea till cool. In Thailand, stevia leaves are available easily in herbal shops and markets and are called Yaa waan (sweet medicine).
An even nicer way to prepare it?
Take 10 roselle calyxes, maybe 5 or 6 slices of fresh ginger and a stick of cinnamon. Bring to the boil, and then simmer on low heat for 15 mins. Turn off the heat and add either stevia leaves or a few spoons of raw, natural honey. Wait 5 mins and then serve warm.
Festive season punch? Prepare the warm roselle as above, but add a clove or two and a few star anise. When it's finished simmering and the heat is switched off, add some brandy or rum as well as a little honey. DELICIOUS and looks superbly festive served with a star anise floating on top.
I'm not much of a carb or bread eater and therefore I rarely make jam, but roselle jam is a LOVELY thing to make as a gift - exotic and something special. This simple recipe might inspire you:
If you have space in your garden and good growing conditions, roselle is a FABUOLUS addition to your pantry and your natural medicine box of tricks. If you have lots of space and enjoy growing and drying herbs, a little side business selling dried roselle is a sure winner. It's a prized and sought after medicinal herb, as well as an exotic tea and unique culinary item.
Grateful for nature's herbal blessings. 🌸
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