Photo Credit: Thadah Wah
Roselle is a beloved plant for TTCF farmers. They grow it for the lemony flavored leaves that they cook in soups and for the similarly flavored red buds that they use to make a tasty and medicinal drink. Roselle is in the hibiscus family and is widely used for tea in Africa, Asia, and Central and South America (where it is known as bissap, Jamaica, zobo, or sorrel). Roselle buds are packed with vitamins, nutrients, and minerals like vitamin C, calcium, potassium, and beta carotene. Plus, these beautiful red buds can be used for a variety of purposes! Try the recipes below or just use it as a decorative touch in a drink or cocktail. Here in North Carolina, the warm weather season is often not quite long enough for the roselle plants to form these buds, so we celebrate seasons that lead to this unique and delicious treat.
STORAGE: Store roselle in a paper bag in your refrigerator and use within a week.
RECIPE: Roselle (aka Hibiscus) Tea (serves 8)
Delicious iced or warm or made into popsicles!
Place your roselle buds in a pot with 8 cups water and cover. Bring to a full boil and remove from heat. Let steep for 20-30 minutes, mixing in the honey and lime juice (if using) when the tea is still warm but not super hot. Once fully steeped, strain off the roselle buds. Serve warm or iced.