Family: Malvaceae

Roselle is an erect annual shrub that will grow less than 6 feet. Native to West Africa, 600 years ago, it was domesticated. Today, this hibiscus species is grown all over the world. It has many common names. Here in Hawai’i roselle seems to be the most prevalent. Resembling hau, yellowish flowers have a maroon center and aren’t showy. However, their juicy, bright red calyces more than make up for the lackluster flowers. Red stems are cylindrical and stand out among the green leaves. Older green leaves are deeply lobed with toothed margins, while younger leaves are less lobed.

Most parts of this plant are edible. Drinks are made by boiling the calyces for ten minutes, adding sugar, and chilling. They call it Aguas Frescas in Mexico. In the USA, this is the base for premade hibiscus cooler drinks. Wine, jellies, jams, juice, jello, syrup, and herbal medicine are all made from this base. Substitute roselle for rhubarb when making a fruit crisp or pie. Other countries use the fleshy calyces as a vegetable cooked with lentils and fish. Leaves can be steamed or eaten fresh.

New plants can be started by seed or vegetatively by cutting. True to seed, plant every year to ensure a continuous supply. It takes about six months for the fruit to mature.

*Often confused with Hibiscus acetosella. Differences are in the leaf color and fleshiness of the fruit.

Plant Uses:

• Container plant
• Edible
• Hedge
• Medicinal
• Ornamental

Plant Dangers:

• Unknown