History
The red sorrel (Hibiscus sabdariffa) is an annual plant of the Malvaceae family, the same as the local hibiscus or okra. It is native to Africa. Some sources cite West Africa as the origin of the red sorrel and others mention the region of present-day Sudan where the first traces were found more than 6,000 years ago. It is also called bissap or karkadé in some African countries. The other French names retained are either oseille de Guinée or roselle. In Martinique, it is called groseille-pays or simply groseille.
It is the Asians who will be the first to harvest the red sorrel. The red sorrel arrived in the West Indies during slavery, around the 17th century. It is therefore on this date that the red sorrel would have arrived in Martinique.
Varieties
The red sorrel has more than three hundred species distributed in the tropics and subtropics of the world. There are varieties with green, red or white flowers. The four main red varieties are Vimto, Koor red, CLT 92 and Thai.
Red sorrel is a tropical shrub herbaceous plant that can grow up to 3 meters tall under the best conditions but usually does not exceed 2 meters.
Its deciduous foliage is composed of lanceolate green or red leaves.
Its flowers are up to 8 cm in diameter. Each flower opens into a corolla made up of 5 petals. This flower is purple at its heart and its petals have a gradient from yellow to pink. When the flower falls, it reveals a large purple, red or green calyx which is the part of the plant for which it is grown.
Its fruits located in the calyx are capsules that contain the round seeds of hibiscus with a diameter of 3 to 4 mm.
Health benefits
Red sorrel is a plant with nutritional and medicinal properties. Scientific studies have recognized it to have anti-cancer, anti-inflammatory, anti-oxidant, anti-microbial, antifungal, antiparasitic and cardiovascular disease properties.
It is used in many folk medicines. It is valued for its mild laxative effect, its ability to increase urination (the action of urinating), its relief in hot weather, and its treatment of cracks in the feet, galls, and wounds.
Studies have proven the effectiveness of red sorrel in the fight against cholesterol, blood pressure and diabetes. Its consumption would each time reduce the rates in patients.
Traditionally in Sudan, roselle has been used for the relief of sore throat and wound healing.
In African folk medicine, gooseberry-country leaves are used for their antimicrobial, emollient, antipyretic, diuretic, anti-helminthic, sedative, and as a soothing cough remedy.
In India, the leaves are used as a poultice on abscesses.
Uses
In the tropics and subtropics of the world, the leaves of the red sorrel are eaten as a vegetable, a spicy version of spinach. They are used in food preparation, while the calyx and flowers are used as flavoring, coloring and for making teas. The chalice is also used in making wine, jam, juice, jelly, carbonated and tonic drinks, and syrup, as well as being used as a spice.
Rosella hemp, which is extracted from the stems, is a strong fiber that is used to make bags, twine, and ropes.
The young leaves and tender stems of roselle are eaten raw as a green vegetable. The seeds are a good source of protein, fat and total sugars. They are widely used in the diet of many African countries.
In Martinique, if we are told rel sorrel, we will think above all of the syrup that we prepare during the Christmas period. Seeing the red sorrel chalices on the stalls of the vendors at the market signals the imminent approach to Christmas.
Red sorrels are also used to make punches and jellies.
