Wild Rosellas - stunning edible flowers!
This plant is a naturalised tropical hibiscus (hibiscus sabdariffa) growing wild across the top end of Australia on the fringes of rainforests and in the sand dunes. It is thought to have been originally introduced by Indonesian fishermen thousands of years ago. The calyx, stems, leaves and flower petals and seeds are all edible, but it is the calyx that is the most useful – the exquisite magenta colour and claw-like shape make it a visually stunning fruit.
Tasting Notes: Rosellas have a crisp tart berry and rhubarb taste. They combine with sugar to produce a delicate light flavour. Used in a savoury sauce, they add a rich exotic fruity sweetness.
Uses for Wild Rosella: These fruits make a wonderfully rich yet refreshing jam – excellent at morning tea. A real favourite with everyone who’s ever tried it! Rosellas are endlessly versatile – you can use them in desserts, soups, chutneys, and a savoury sauce that looks as good as it tastes! Emu, crocodile and kangaroo team well for a special Australian dish that will
definitely impress. Try it with lamb, poultry & pork too. You won’t be disappointed with beautiful Rosellas. Rosellas are available fresh (whole or de-seeded) in season Feb – May, frozen whole de-seeded all year, and as dried product all year.
Nutritional Information: Rosellas have been used all over the world for many years both for their delicious delicate flavour and their health benefits. Rosellas are high in calcium, niacin, riboflavin, and iron, and extremely high in anti-oxidants.
Medicinal Uses: In India, Africa and Mexico, all above-ground parts of the rosella plant are valued in native medicine. Infusions of the leaves or calyces are regarded as diuretic, cholerectic, febrifugal and hypotensive, decreasing the viscosity of the blood and stimulating intestinal peristalsis. Pharmacognosists in Senegal recommend rosella extract for lowering
blood pressure. In 1962, Sharaf confirmed the hypotensive activity of the calyces and found them antispasmodic, anthelmintic and antibacterial , Sharaf also showed that both the aqueous extract and the coloring matter of the calyces are lethal to Mycobacterium tuberculosis. In experiments with domestic fowl, roselle extract decreased the rate of
absorption of alcohol and so lessened its effect on the system. In Guatemala, roselle "ade" is a favorite remedy for the after effects of drunkenness. In East Africa, the calyx infusion, called "Sudan tea", is taken to relieve coughs. Rosella juice,
with salt, pepper, asafetida and molasses, is taken as a remedy for biliousness. It is used by the Chinese to treat dandruff and stimulate hair growth, and been used to treat hemorrhoids and wounds. Recent research has shown that Rosella may have antibacterial properties. It is a mild laxative and contains malic acid. It has also been shown to relax the uterus and reduce blood pressure, and been used for indigestion and loss of appetite, as well as for colds, respiratory problems, and circulation disorders.
Tasting Notes: Rosellas have a crisp tart berry and rhubarb taste. They combine with sugar to produce a delicate light flavour. Used in a savoury sauce, they add a rich exotic fruity sweetness.
Uses for Wild Rosella: These fruits make a wonderfully rich yet refreshing jam – excellent at morning tea. A real favourite with everyone who’s ever tried it! Rosellas are endlessly versatile – you can use them in desserts, soups, chutneys, and a savoury sauce that looks as good as it tastes! Emu, crocodile and kangaroo team well for a special Australian dish that will
definitely impress. Try it with lamb, poultry & pork too. You won’t be disappointed with beautiful Rosellas. Rosellas are available fresh (whole or de-seeded) in season Feb – May, frozen whole de-seeded all year, and as dried product all year.
Nutritional Information: Rosellas have been used all over the world for many years both for their delicious delicate flavour and their health benefits. Rosellas are high in calcium, niacin, riboflavin, and iron, and extremely high in anti-oxidants.
Medicinal Uses: In India, Africa and Mexico, all above-ground parts of the rosella plant are valued in native medicine. Infusions of the leaves or calyces are regarded as diuretic, cholerectic, febrifugal and hypotensive, decreasing the viscosity of the blood and stimulating intestinal peristalsis. Pharmacognosists in Senegal recommend rosella extract for lowering
blood pressure. In 1962, Sharaf confirmed the hypotensive activity of the calyces and found them antispasmodic, anthelmintic and antibacterial , Sharaf also showed that both the aqueous extract and the coloring matter of the calyces are lethal to Mycobacterium tuberculosis. In experiments with domestic fowl, roselle extract decreased the rate of
absorption of alcohol and so lessened its effect on the system. In Guatemala, roselle "ade" is a favorite remedy for the after effects of drunkenness. In East Africa, the calyx infusion, called "Sudan tea", is taken to relieve coughs. Rosella juice,
with salt, pepper, asafetida and molasses, is taken as a remedy for biliousness. It is used by the Chinese to treat dandruff and stimulate hair growth, and been used to treat hemorrhoids and wounds. Recent research has shown that Rosella may have antibacterial properties. It is a mild laxative and contains malic acid. It has also been shown to relax the uterus and reduce blood pressure, and been used for indigestion and loss of appetite, as well as for colds, respiratory problems, and circulation disorders.