Roselle Varieties
(Hibiscus sabdariffa)
Roselle is an annual plant with a tangy-flavored calyx used in drinks, sauces, or eaten fresh. The calyx is the fleshy structure left after the flower has faded. The leaves are edible and eaten raw or cooked. Fresh leaves contain 2-3% protein and traces of calcium, phosphorus, and iron. Roselle does not flower until days shorten. It can be grown in temperate regions for leaf production, but most likely will not flower and produce the fleshy calyx before the plant is killed back from low temperatures.
Large Red Pod
This variety produces larger calyxes than the ‘Thai Red’ variety. The plants can grow to a height of 2 meters or more and will flower later than the 'Thai Red' variety.
Thai Red
Compact growth, early flowering, tart calyxes, and less proclivity to leaf chlorosis compared to other varieties. A favorite at ECHO Florida.
Green Senagalese
This variety has green edible leaves that are used in culinary dishes in Senegal. The green calyxes of this variety are not as tart, nor as sweet, nor as fleshy as the calyxes of the red roselle.
Burmese
A hardy, red-stemmed Roselle that produces many calyces. 90 days from seed to flower. Edible leaf shoots.
Bhutanese
Big fruits, dark edible leaves, and thick calyces. Good for making drinks.
Royal Project
Similar appearance to Bhutanese variety, but longer fruit and stalk.
Early
This variety flowers earlier than the 'Large Red Pod' variety and is somewhat determinate. Sweet calyxes and more lateral branching.