Roselle

Family:	MALVACEAE
Scientific Name:	Hibiscus sabdariffa L.
Local Names:	Rosel (Ilok., Tag.); Labog, langkamit (Pal., Min.)
Uses:	In Ilocos, calyx serve as souring agent while seeds are grilled, ground and brewed for coffee. In Palawan and Mindanao, leaves also serve as souring agent in sinigang.
Notes: Other than the abovementioned use in food, roselle calyx is also used in jams, jellies, sauces, syrup, gelatin and wines. Calyx is also used in making a refreshing beverage called ‘jamaica’ in Mexico. Dried calyx is used for tea, jelly, marmalade, ice, ice cream, sherbet, butter, pies, tarts and other desserts. Roselle stems are used for fuel and fiber while the whole plant is used to treat various ailments and as ornamental. [1]

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[1]  Agroforestree Database: a tree reference and selection guide version 4.0 (2009) (http://www.worldagroforestry.org/af/treedb/)