ROSELLE. 
By D. S. Pratt. 
(From the Laboratory of Organic Chemistry, Bureau of Science, 
Manila, P. I.) 
Roselle, Hibiscus sabdariffa L., (Plate I) as a food product, 
stands in the unique position of being the sole representative of a 
type where the calyx supplies the chief edible portion of the plant. 
It has recently been introduced into the Philippine Islands by 
Mr. P. J. Wester, horticulturist of the Bureau of Agriculture, 
who describes the plant as follows :1 
The roselle is malvaceous, and thus related to the okra, hollyhocks, 
and cotton, resembling the latter somewhat in habit. The leaves on the 
young plant are entire, changing as the plant grows larger to palmately 
five-parted, sometimes rather obscurely so. The leaves in the axils of 
which the flowers are borne are three-parted or entire. The flowers are 
large, pale yellow with a dark red eye, almost sessile, and usually borne 
singly in the leaf axils. In rich soils the plants sometimes exceed 2 meters 
in height with a like spread if the seed is sown early in the year and 
the plants are well cared for. Two very distinct types of roselle exist; 
one containing a red pigment that gives the brilliant color so characteristic 
of all products made from the plants of this type, and one lacking the pig- 
ment, all parts of the plant being greenish and the calyxes straw colored 
or whitish. 
The plant is well known in most tropical or semitropical coun- 
tries. It is grown chiefly for the calyx; however, the leaves are 
sometimes used as a substitute for spinach, and the fiber is of 
value in India. Although recently introduced into the Islands, 
the’ roselle is thriving and promises to add another source of 
profit to the agriculturist and at the same time a refreshing and 
acceptable adjunct to the tropical table. After flowering, the 
calyx thickens and enlarges until it assumes the appearance of a 
large bud. (Plate II.) In this condition they are harvested for 
use in making jam or jelly of a brilliant red color and pleasant 
acid taste, products very popular with those who have tried them. 
*Phil. Agr. Review (1912), 3, 125. 
201 
