Cookbook:Roselle
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Roselle is a variety of hibiscus native to western and central Africa and naturalized in Asia and the West Indies. The leaves, stems, flowers, and fruits/calyxes are all edible.
Names
[edit | edit source]Roselle goes by many names, including but not limited to:
- Red sorrel
- Jamaican sorrel
- Florida cranberry
- Sorrel (not to be confused with true/common sorrel)
- Karkadeh (Arabic)
- Chin baung (Burmese)
- Luoshen hua (Chinese)
- ìsápá/ishapa (Yoruba)
- Yakuwa/zobo (Hausa)
- Ashwe (Tiv)
- Saril (Central America)