Jamaican Sorrel
From
the Institute of Food and Agricultural Sciences
and University
of Florida, Blogs
Hibiscus
sabdariffa also known as Roselle and Jamaican Sorrel is
not
indigenous to Jamaica. In fact, it is found all around the world. It is
a species of hibiscus that includes okra hollyhock and Rose of Sharon
among other species.
It
is an erect, bushy herbaceous subshrub that can reach four to seven
feet tall and almost as wide. At the base of each flower is a fleshy,
bright red structure called a calyx; it is this part that is harvested
and used to make juices, sauces, jellies, wines, pies, and other tasty
edibles. The calyces are separated from the seeds for use in recipes.
If left on the plant, the calyces eventually turn brown and split open
to reveal the seeds. Just about every part of this plant is edible.
Roselle
thrives in a wide range of soil pH and is adaptable to varying soil
types; it appreciates frequent watering but will do well in dry or wet
conditions. It is not shade tolerant. Most varieties are photoperiodic,
meaning they are sensitive to the length of daylight and do not flower
if there are more than 13 hours of light in the day. There are a few
new varieties that will produce year round. In this area it is best to
start seeds indoors in early spring and then set them in the ground
between May and June. Calyces will be ready for harvesting in October.
It is very important to harvest before it gets cold because this plant
has zero tolerance for cold temperature. Calyces will be obliterated if
temperature falls below 40 degrees C. The main pest problem of Roselle
is nematodes therefore it is essential to practice good crop rotation.
Jamaican
sorrel is used as a Festive Christmas drink in Jamaica and many other
Caribbean countries. The sepals and calyx from the harvest are dried
and then stored for making cordials and punches as well as jams and
teas. It is also used to add a red color and flavor to herb teas. The
flavor is somewhere between cranberry and raspberry with a hint of
pineapple.
Jamaican Sorrel contains proteins, fats, fiber,
magnesium, iron, phosphorus, carotene, thiamine, riboflavin, niacin and
calcium. Given all this, it can be said that hibiscus tea can serve as
an excellent food supplement and a booster of the body’s immune system.
In addition to its normal nutritive value, it provides health benefits
including prevention of disease. It is associated with the prevention
and or treatment of at least four life-threatening diseases – cancer,
diabetes, heart disease and hypertension. Sorrel has also been
recognized for its diuretic properties and as an aid to weight loss.
A simple
recipe for making Jamaican sorrel tea
2 ½ cups dried sorrel
3 oz. fresh ginger, grated
5 pimento berries (allspice)
10 cups boiling water
2 cups sugar
2 Tbsp. lemon juice
¾ cup white rum (optional)
Makes 10 cups
Method:
Place
sorrel, ginger and pimento berries in a large pot or mixing bowl and
pour boiling water over the ingredients; stir and place in fridge
overnight to steep. Using a large strainer, pour the steeped liquid
into another container; use a spoon to squeeze excess liquid out of the
sorrel then add sugar, lemon juice and rum to sorrel and stir until
sugar has dissolved. Enjoy over ice. To prevent the liquid from
fermenting, store it in the fridge or in a cool place.
Trevor
Hylton is an Extension Agent with Florida A&M University and
University of Florida IFAS Extension in Leon and Wakulla Counties.
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