Trinidad Sorrel (Roselle)

1. Roselle (Hibiscus sabdariffa)

   In the Caribbean, sorrel drink is made from sepals of the roselle. It is prepared by boiling dried sepals and calyces of the sorrel/flower of the plant in water for 8 to 10 minutes (or until the water turns red), then adding sugar. It is often served chilled. Available annually.
   

   Description
   

   Roselle (Hibiscus sabdariffa) is a species of Hibiscus native to West Africa,It is an annual or perennial herb or woody-based subshrub, growing to(7-8 ft) tall. The leaves are deeply three- to five-lobed, 8-15 cm long, arranged alternately on the stems. The flowers are 8-10 cm in diameter, white to pale yellow with a dark red spot at the base of each petal, and have a stout fleshy calyx at the base, fleshy and bright red as the fruit matures.They take about six months to mature.

   Seasons/Availability
   Roselle is available annually.

   Nutritional Value
   Helps to sweeten the breathe,relieve coughs, lower cholesterol and fluid retention and to strengthen the stomach, Contains minerals such as calcium,chromium,iron,phosphorus,potassium and zinc.Vitamins, A,B1,B2,B3,B5,C. Link