recipes

Roselle, better known in Australia as Rosella (like the parrot, but less feathery) is an annual (or sometimes biennual), fast growing shrub in the hibiscus family. Like most hibiscus and mallows, it has edible leaves and flower petals, but Roselle is most famous for its edible calyx.  The calyx, stems and leaves are acid and closely resemble the cranberry (Vaccinium spp.) in flavor. The calyx is used to make jams and sauces, and dried for tea. The tender young leaves may be cooked and eaten as a substitute for spinach, though somewhat spicier in flavour. Young roselle shoots, leaves and […]