Roselle

subsp. var.

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Standard Cyclopedia of Horticulture
Roselle. An annual hibiscus (H. Sabdariffa, page 1485, Vol. III), cultivated in tropical and subtropical regions for the acid of the immature calices and involu- cels or bracteoles; known also as red sorrel and Jamaica sorrel; it also yields a fiber. The roselle is used in the making of an acid drink and also for jellies, jams,sauces, and marmalades, being a good substitute for cranberry and currant in regions where these fruits do not grow. It is grown somewhat in the southernmost parts of the United States. The culture is essentially that of the eggplant. Seeds are sown in a seed-bed, and the young plants transferred to rows in the field far enough apart to allow of horse- tillage, and 1 1/2 to 2 feet apart in the row. The plant usually grows 4 to 5 feet high if not too highly fertilized, and produces a bush of many stalks. No special tillage or care is required. Before the bolls are woody or stringy, they are broken off by hand. They may be utilized fresh, or dried for future use. The common forms of roselle are rich red and make very attractive products; the yellowish forms appear not to be grown in this country. The yield of one plant may be three to sixteen pounds. The above text is from the Standard Cyclopedia of Horticulture. It may be out of date, but still contains valuable and interesting information which can be incorporated into the remainder of the article. Click on "Collapse" in the header to hide this text.

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