Historic, archived
document from
the Division of Fruit and Vegetable Crops and Diseases, Bureau of Plant
Industry
by J. H. Beattie, senior horticulturist
Production of Roselle
Economic
Importance
Roselle (Hibiscus sabdarijfa), sometimes called "Jamaica sorrel", is a
plant the enlarged calyces or flower bases and swollen bracts of which
possess excellent qualities for the making- of jellies and similar
products. The jelly made from the fruit of this plant is acid, of a
transparent nature, and possesses a bright-red color. The fruit is also
used for making an acid drink and as a substitute for cranberries and
currants in regions where these fruits do not grow. The variety usually
grown is of a rich red color; the yellow forms do not appear to be
adapted, by reason of color, to the making of preserved foods. The
plant also yields a fiber called "roselle hemp."
Climatic
Limitations
This plant is quite sensitive to frost and is usually found in sub-
tropical gardens. For this reason there is doubt as to its
fruit-producing qualities north of Florida, unless the so-called
"early" strains prove satisfactory. However, evidence has been produced
which leads to the belief that, although the floral portions may not
develop in the northern latitudes, the leaves and terminal shoots
possess some merit as a jelly-making product. Even' effort should be
made to secure seed from plants that give evidence of ability to fruit
in latitudes north of Florida, in order that strains may be secured for
cultivation throughout a larger productive region.
Description
Roselle is an annual of tropical origin related to okra, cotton, and
ornamental hibiscus. In habit it resembles cotton, and in Florida it
reaches a height of from 5 to 7 feet. The steins are reddish and branch
profusely. The leaves are entire in the young plant, becoming palmately
five-parted on the upper growths. The large, almost sessile flowers are
usually borne singly in the axils of the leaves. The fragile, yellow
corollas, much like miniature hollyhocks, last only a day. Subsequently
the red calyces and bracts enlarge. The fruit, developing in from 3 to
4 weeks, is tart, resembling the cranberry. Latent flower buds may
develop after the first picking.
Propagation
The plants may be grown from seed or cuttings. Experiments in Florida
and Hawaii with standard strains lead to the conclusion that October is
the normal flowering period and that best results will be obtained by
planting the seed during March. Seedsmen are now offering a strain
designated as "early", which, it is stated, will mature before frost
occurs. The seed is sown in special beds or in flats 4 to 6 inches
apart, covered with soil to a depth of from one-quarter to one-half
inch. When 3 or 4 inches high, the seedlings should be potted and given
the same treatment as the plants of tomatoes, peppers, or eggplant.
Soil
Roselle will grow in any soil that is moderately rich. In order to
hasten maturity, it is advisable to avoid extremely rich soil or the
application of nitrogenous manures, since these tend toward the
development of large plants at the expense of flower production. The
soil should be well drained. One of the precautions for northern
culture should be to grow the crop on rather dry instead of moist land.
A sandy loam is best for use north of Florida.
Culture
The soil should be prepared deeply, because the plant makes a large
root system which descends to greater depths than the roots of many
other crops. Seedlings that are started indoors can be planted in the
open at the same time as tomatoes. They produce best when planted in
rows 4 feet apart and from 3 to 4 feet apart in the row. If not too
highly fertilized, the plants will grow 4 to 5 feet high, producing a
bush like growth. The culture recommended for tomatoes should give
good results with roselle, but the plants should not be given too much
water. Pruning or cutting back the plants during the early stages of
growth induces the production of a larger number of branches, increased
leafage, and a larger number of terminal shoots.
Harvesting
and Utilization
The fruit is ready to gather when the calyces or flower bases are
plump, crisp, and of a deep red color, and before any woody matter has
formed in the tissues of the fruit. The fruit is picked by breaking- it
off with a sharp, sudden snap. The yield will vary with the region and
conditions of growth, but may be anywhere from 3 to 12 or 15 pounds to
the plant.
The fruit may be used in the preparation of jelly, jam, marmalade, a
fresh or bottled drink, a flavoring extract, tarts, sauce, and a number
of other products. One of the interesting features of this plant is
that after jelly is made, the pulp can be used for jam.
It is best to use the fruit before it has lost its plumpness unless one
wishes to dry it. In either case, the fleshy calyces or flower bases
are used. The seed capsules should be removed, because they have a
parchmentlike nature and are covered with a large number of minute
curved hairs, which are reported to be somewhat injurious when eaten.
In the preparation of the fruit for preserving or drying, hold the pod
stem end up and cut off the stem and the basal end of the calyx at the
point where the seed pod is united with the calyx. A slight pressure or
tearing apart of the calyx will force the seed pod to drop away. In
making jam, it is essential that none of the woody portion be included
in the material used. Stringiness should be avoided if sauces or jams
are to be made.
Jelly
Wash 4 pounds of fruit, open and remove the seed pods. The weight of
the flesh will be about 2 pounds. Add 4 cups of hot water and boil to a
pulp. Drain through a cloth jelly bag without pressing. Measure the
juice and boil it continuously 20 minutes. Then add 1 cup of sugar for
each cup of juice. Cook until on testing the drops run together and
slide off in a flake or sheet from the side of the spoon, leaving the
edge clean. Remove from the fire, skim, and pour into jars. Four pounds
of fruit will make about 2 pounds of jelly.
Jam
Wash 4 pounds of fruit, open and remove the seed pods. The weight of
the flesh will be about 2 pounds. If the pulp from the fruit used in
jelly making is used, the original weight of the roselle material may
be calculated and used in the above proportion. Add 1% cups of water to
the fruit and cook for about 1 hour or until reduced to a soft pulp.
The juice and a part of the rind of a lemon is frequently added before
the material is boiled. Measure the cooked fruit and add 1 cup of sugar
to each cup of fruit. Cook 20 minutes.
Other Uses
In making sauces, the usual procedure should be followed. In the making
of fresh or bottled drinks, the cleaned calyces are placed in enough
water to cover them and allowed to stand overnight. In the morning the
material is boiled until it assumes the consistency of pulp. Then
strain and bottle the juice for use as a drink or for future jelly
making. The pulp may be used for making jam or preserved without the
addition of sugar.
The young stems or tip shoots are reported to have been used in making
good jelly. One experimenter has taken the leaves, added water, and
boiled the material until the liquid was thick. Then the juice was
strained through a cloth, sugar added, and the liquid was boiled until
it reached the jelly stage. The use of the leaves of the roselle in the
same manner as those of the rose geranium, mint, wintergreen, and
several other plants in jelly and jam has been suggested as of possible
value. For these special uses the plant can be grow almost anywhere in
the North or South.
U. S. GOVERNMENT PRINTING OFFICE: 1937
For sale by the Superintendent of Documents. Washington, D. C. - - -
Price 5 cents
Production
of Roselle, 1937, US Department of Agriculture pdf
Do not assume content reflects current
scientific knowledge, policies, or practices
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