Hibiscus Roselle – Organic
4.19$
The magnificent red calyxes of the roselle or Guinea sorrel are the basis of a drink called bissap or karkadé, the national drink of many West African countries. Known under the name “flor de Jamaica” in Mexico and “gooseberry” in Martinique and Guadeloupe, this plant from the Malvaceae family has slimming and toning properties in addition to helping to lower blood pressure. It is also attributed with effects to soothe the respiratory tract and gastrointestinal spasms, as well as to reduce fatigue.
Roselle is not only good for you, but also tastes great! In some African countries, the leaves are served mashed or in sauce, sometimes with peanut butter or mashed eggplant, as an accompanying vegetable for grilled fish and chicken. You also get a delicious lemon-flavored sauce by boiling the flower calyx with added sugar. It is also used to flavor a wide variety of drinks from vodka to lemonade, to make jam, to flavor butter, salt, vinegar and more!
Number of days for harvest: 110
Available at the ecoumene only
The magnificent red calyxes of the roselle or Guinea sorrel are the basis of a drink called bissap or karkadé, the national drink of many West African countries. Known under the name “flor de Jamaica” in Mexico and “gooseberry” in Martinique and Guadeloupe, this plant from the Malvaceae family has slimming and toning properties in addition to helping to lower blood pressure. It is also attributed with effects to soothe the respiratory tract and gastrointestinal spasms, as well as to reduce fatigue.
Roselle is not only good for you, but also tastes great! In some African countries, the leaves are served mashed or in sauce, sometimes with peanut butter or mashed eggplant, as an accompanying vegetable for grilled fish and chicken. You also get a delicious lemon-flavored sauce by boiling the flower calyx with added sugar. It is also used to flavor a wide variety of drinks from vodka to lemonade, to make jam, to flavor butter, salt, vinegar and more!
Number of days for harvest: 110
Semis
Culture
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