Edible shrub

ROSELLE, a native of West Africa, is an annual shrub cultivated throughout the tropics. In India, it is popularly known as Gogu. Scientifically, Roselle is Hibiscus sabdariffa, (family Malvaceae), of which the common lady's finger is a member.

Two botanical varieties Sabdariffa and Altissima are common. The former includes branched and pigmented types and the latter includes tall growing unbranched types bearing inedible calyces. It is mainly cultivated for the stem fibre.

Hibiscus sabdariffa var.sabdariffa is an erect branched annual shrub, growing to a height of 0.5 to 3m. The stem is green or red. Leaves alternate and are variable in shape. The flowers are solitary and axillary, the calyx is five lobed and red, white or green in colour. There are five petals pale yellow and usually with a maroon spot at the base. The fruit is a capsule, the seeds are dark brown coloured and kidney shaped. The fleshy and acidic calyx is the edible part. Due to its acidic taste it is known as Pulichikeerai and Pulivenda.

Roselle is usually propagated by seeds. It can also be propagated by rooted shoot cuttings.

The fleshy calyx is used as a substitute for tamarind. In some parts of Kerala, it is eaten with fish. Jellies, chutneys and preserves are made with it. It is used for blending other jellies, syrups and liquors. Gongura pickle made from the leaves and calyces of roselle is famous in Andhra Pradesh. A tincture of calyx is used to prepare a beverage and as a medicine against scurvy. The seeds are bitter and contain an oil similar to that of cotton seed oil. The residual cake, rich in protein, can be used as a cattle feed. The flowers give a yellow dye, which contain a flavanol glycoside - hibiscitin as the chief pigment.

MINI C.

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