Roselle Leaves

Roselle Leaves

Hibiscus sabdariffa

Roselle leaves come from a type of hibiscus that thrives in subtropical regions. Although used as an ornamental plant, the leaves, calyces, seeds, and roots are edible and used in food and medicine throughout Southeast Asia and Africa. The leaves are also known as Asian sour leaf, Rosella in Indonesia and Australia; Hibiscus leaves in Malaysia; Labog and Guragod in the Philippines; and Gongura, Chukor, Pitwa, Pundi, and Mathipuli in India.

Storage

Keep the whole, unwashed leaves loosely wrapped in plastic and stored in the refrigerator where they will last for up to one week.

Preparation

The leaves can be eaten raw in a salad, where they’ll add a bright flavor; or cooked in curries, stirred into soups, made into a side dish, or sauteed. In Southeast Asia, Roselle leaves are often added to seafood dishes as the sour flavors pair well with seafood.

Taste

The leaves have a tart, vegetal, sour flavor.

Nutritional Benefits

Roselle Leaves are rich in fiber and have been used in Ayurvedic medicine for digestive issues. They are also rich in vitamins C, A, and B, magnesium, calcium, and iron.