Hibiscus sabdariffa

Beautiful plant with many edible applications, grown as an annual or perennial (overwinter frost-free). We start with the young leaves and stems: these are, for example, widely eaten in Senegal as a spicy, slightly sour alternative to spinach, a flavour enhancer in fish and rice dishes. A strong fibre is made from the older stems. After a few months, the plants surprise with fantastic saucer-shaped flowers in white or pink hues. Graceful but also edible: eat them raw in salads or use them in sweet baked goods. A popular tea is made from the dried flowers, well-known in North and West Africa. A red dye, extracted from the flower, is widely used in food. The bright red, sticky fruits are ornamental in floral arrangements, but also an important source of healthy drinks.

Names:
Latin: Hibiscus sabdariffa
Dutch: Rosella
Also: Roselle
English: Rosella, Indian or Red Sorrel