The Roselle or asam belanda (Hibiscus sabdariffa) is a species of  hibiscus, and in Malaysia it is often referred to as "Ribena plant" as  Roselle juice tastes similar to Ribena.
This plant is relative of Hibiscus and rich in antioxidants and minerals especially vitamin C, beta carotene, vitamins B1, B2,B6 and anthocyanins.
I was first introduced to fruit  by our factory  working colleague planted in factory area.


Benefits of Roselle:
- Uplifting effect on nervous system and relieve insomnia, depression and fatigue.
- Remedy for constipation
- Calyx infusion called "Sudan tea" is taken to relieve coughs
- Controls diabetes and fever
- Relieve fluid retention and eliminate of wastes through kidneys
- Controls cholesterol and  high blood pressure
- Cleanse liver and gall bladder and promote bile flow.
- Relieve uterine congestion cause pain and heavy &  irregular  periods and remedy for irregular period and infertility.
- Clears blocked nose
- In India, a decoction of the seeds is given to relieve dysuria, strangury and mild cases of dyspepsia.
- Promotes proper kidney function
- heated leaves are applied to cracks in the feet and on boils and ulcers to speed maturation.

In Burmese cuisine, called chin baung ywet (lit. sour leaf), the roselle is widely used and considered an affordable vegetable for the population. It is perhaps the most widely eaten and popular vegetable in Burma. The leaves are fried with garlic, dried or fresh prawns and green chili or cooked with fish. A light soup made from roselle leaves and dried prawn stock is also a popular dish.
So much good benefits that I strongly recommend you to take some one a while.

Last weekend, my friend harvested some fresh some Roselle for me to make juice and jam.

Ingredient
2 litre of water
25 roselles
Rock Sugar to taste

Method of  preparation Roselle drink
(1) Wash Roselles to remove dirt.
(2) Pluck off the calyx to remove seed pod.
(3) Boil calyx with water.
(4) Bring to boil and lower heat to a simmer for 15min.
(5) Turn of the heat and add rock sugar to sweeten.
(6) Strain off the liquid through a sieve and keep cooked roselle calyces for making jam.
(7) Serve hot or cold (with ice cube) or keep in bottle in fridge



Jam
Do not dispose the cooked calyx and can make into jam.
Depending on the method and the preference, the seeds are either removed or included.
The jams, made from Roselle buds and sugar, are red and tangy.




Method of preparation Jam. (This method recommended by friend)
(1) Blend cooked calyx to smooth paste.

(2) Cook paste with some water depend on the thickness of jam prefer.
(3) Add raw sugar until is dissolve.


(4) Let it cool and put into a jar before store in fridge.
This jam taste better than those supermarket jam and it free from preservative.

Some of blogger add rose bud, black tea, Chrysanthemum tea, lemon or lime . I prefer not to add.
Next experiment is to make Roselle jelly.