History
Roselle, whose scientific name is Hibiscus sabdariffa, is an annual plant belonging to the Malvaceae family, the same family as local hibiscus species and okra. It originates from Africa. Some sources point to West Africa as the birthplace of roselle, while others mention the region of present-day Sudan, where the earliest traces were found more than 6,000 years ago. It is known as bissap or karkadé in several African countries. In French, the accepted names are oseille de Guinée or roselle. In Martinique, it is called groseille-pays or simply groseille.
Asians were the first to harvest roselle. Roselle arrived in the Caribbean during the period of slavery, around the 17th century. It is therefore believed that it reached Martinique at that time.
Varieties
Roselle includes more than three hundred species distributed across tropical and subtropical regions of the world. There are varieties with green, red, or white flowers. The four main red varieties are Vimto, Koor Rouge, CLT 92, and Thai.
Roselle is a tropical shrubby herbaceous plant that can reach up to 3 meters in height under optimal conditions, though it generally remains under 2 meters.
Its deciduous foliage consists of green or red lanceolate leaves.
Its flowers can reach up to 8 cm in diameter. Each flower opens into a corolla of five petals. The center of the flower is deep purple, and the petals display a gradient from yellow to pink. When the flower falls, it reveals a large calyx, deep red, red, or green, which is the part of the plant that is cultivated.
The fruits located inside the calyx are capsules containing round hibiscus seeds measuring 3 to 4 mm in diameter.
Medicinal properties
Roselle is a plant with notable nutritional and medicinal properties. Scientific studies have recognized its anti-cancer, anti-inflammatory, antioxidant, antimicrobial, antifungal, antiparasitic, and cardiovascular-protective effects.
It is widely used in traditional medicine. It is valued for its mild laxative effect, its ability to increase urination, its refreshing effect in hot weather, and its use in treating cracked heels, bile disorders, and wounds.
Studies have demonstrated the effectiveness of roselle in reducing cholesterol, blood pressure, and blood sugar levels. Its consumption has been shown to lower these values in patients.
Traditionally in Sudan, roselle has been used to soothe sore throats and promote wound healing.
In African folk medicine, roselle leaves are used for their antimicrobial, emollient, antipyretic, diuretic, anti-helminthic, sedative, and cough-soothing properties.
In India, the leaves are applied as poultices on abscesses.
Uses
In tropical and subtropical regions, roselle leaves are eaten as a vegetable, similar to a spicy version of spinach. They are used in cooking, while the calyx and flowers serve as flavoring agents, natural colorants, and ingredients for teas. The calyx is also used to make wine, jam, juice, jelly, soft drinks, tonics, and syrup, and is also used as a spice.
Rosella hemp, extracted from the stems, is a strong fiber used to make bags, twine, and rope.
Young leaves and tender stems are eaten raw as leafy greens. The seeds are a good source of protein, fats, and total sugars. They are widely used in the diet of many African countries.
In Martinique, the word groseille-pays immediately evokes the syrup prepared during the Christmas season. Seeing roselle piled on market stalls signals the imminent arrival of Christmas.
Roselle is also used to make punches and jellies.
