Abelmoschus esculentus (L - the University of Maine at Fort Kent

Kermath, Bennett and Pulsipher - Food Plants in the Americs
Hibiscus rosa-sinensis L.
FAMILY: Malvaceae (mallow)
ENGLISH: China rose, Chinese hibiscus, hibiscus, shoe black, shoe
flower
PORTUGUESE: brincos, brinco-de-princesa, flor-de-graxa, goela-de-leão,
graxa, graxa-de-estudante, graxa-de-soldado, hibisco, mimo-devênus,
papoula, papoula-dobrada, rosa-da-China
SPANISH: bis, bonche, cayena, clavel, cucarda, escandalosa roja,
gallardete, hibisco, mar pacífico, marimoña, papo, pavona,
resucitado, resucitado rojo, rosa china, rosa sínica, tapo,
tilipán, tulipa, tulipán
USES/NOTES: Flowers are eaten raw, boiled, or fried, and are used as a
natural food colorant. Young leaves are edible. Flowers are also
medicinal. Also the principal ornamental hibiscus in tropical and
frost-free subtropical regions.
NATURAL RANGE: Tropical East Asia
REFERENCES: Adams 1972, Berg 1984, Bhat 1994, Facciola 1990, Kermath
(notes), Mabberley 1987, OAS 1973, Van Feu n.d., Watkins and
Sheehan 1975
Hibiscus sabdariffa L.
FAMILY: Malvaceae (mallow)
ENGLISH: African mallow, China rose, Florida cranberry, hibiscus tea
flower, Indian sorrel, Jamaican sorrel, Jamaican tea flower, Java
jute, pink lemonade flower, red sorrel, red tea, rosella, roselle,
roselle hemp, rozelle, sorrel, Sudanese tea
PORTUGUESE: agrilla, azeda, azedinha, caruru-da-Guiné, caruru-azedo,
cuxá, graxa-de-estudante, groselheira, quiabo-azedo, quiabo-da-
Angola, quiabo-róseo, quiabo-roxo, rosela, vinagreira
SPANISH: acedera de Guinea, acedera rojo de Guinea, agrio de Guinea,
agrilla, aleluya, cabitutu, cañamo de Guinea, chiriguata, flor de
Jamaica, jamaica, jamica, maravilla, rosa de Jamaica, rosa Jamaica,
rosella, serení, viña, vinagrillo, viñuela
USES/NOTES: Enlarged, vitamin C- and pectin-rich, dark red, immature,
acidic calyces and bracts have an acidic, sorrel- or cranberry-like
flavor and are eaten fresh or made into teas and other tart
beverages known as jamaica in Mexico, wines, sauces, pies and
jellies and other preserves including Jamaica’s famous rosella jam.
Leaves, young stems, and large yellow flowers are used as herbs,
and leaves have been used as cooked greens with a somewhat tart
flavor. Ground seeds are edible. Stems are the source of roselle
fiber and the plant is medicinal. Roselle tea is used to treat
hangovers in Guatemala.
NATURAL RANGE: probably West Africa, though once considered part of the
Indian flora and now widely cultivated and naturalized in the
tropics
REFERENCES: Accorsi et al. n.d., Balick et al. 2000, Bourke et al.
1987, Bown 1995, Crane 1949, Duke 1986, Duke and Vásquez 1994,
FUDENA n.d., Guia Rural 1990, IBGE 1980, Johns and Stevenson 1985,
DRAFT - DO NOT DUPLICATE OR DISTRIBUTE
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