Many confuse Roselle with Cranberry Hibiscus. Cranberry Hibiscus shown in this video, has dark burgundy stems and leaves. It will form a small calyx but its not the same kind used to make Roselle team or jam. The only edible part is the leaves which have a mild tangy cranberry like flavor. True Roselle has green leaves with red stems. It is the best choice if you want to harvest large calyxes to make tea, jams, and drinks.
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3 Comments
Roselle leaves are in fact ALSO edible (also with the "sour" flavor) and I find that the medicinal efficacy from them is EVEN FASTER & MORE effective than when using the calyxes.
Kinda like an "extra strength" version of benefits for which ppl generally use the teas.
But yeah: I noticed that most folks reference them interchangeably…. Although they are fraternal twins, I avoid mixing them up when sharing information — ESPECIALLY after seeing how the kolonized MISlabeling perpetuates the miseducation of society's mainstream markets.
…And I move differently than most of society (where TRUTHseeking is concerned) because I like crediting the REAL origins of sustainable plants TO THE FOUNDING PEOPLE that introduced them to the world.
Yours is GORGEOUS. I have a friend who has this cranHibiscus that's struggling, but I'm pretty confident it'll survive. Does its calyxes produce the seed pods the same way that roselle does?
looks like bitter gourd leaves ❤
Roselle is better for tea because cranberry hibiscus by itself has a cough syrup type of taste. However, cranberry hibiscus mixed with lemongrass tastes great and very similar to roselle. It’s nice because cranberry hibiscus is super productive so you can utilize the leaves and not use all your roselle when you want that red type of tea.