Roselle is a type of hibiscus plant that boasts vibrant green leaves and the infamous hibiscus calyxes that are a combination of sweet and tangy. What most people don’t know is that the roselle leaves themselves are also edible and incredibly delicious! They are a very citrusy tart that gives a delectable tang to anything it is added to! We love using roselle as a tangy garnish to dishes, in pesto, in salad dressings, or as the base of flavorful sauces!
When the calyxes finally appear on the plants, we love using them in tea with our mint!
Check out how our Finca Family uses roselle.
Malone’s Roselle Pesto
1 bunch of Roselle
1/2 cup pistachio or almonds (you can use any of your favorite nuts!)
1/2 cup olive oil (or more for desired consistency)
1 lemon, juiced
Sea salt and cracked pepper to taste
Combine all ingredients into a food processor and blend until desired consistency! Pour over pasta, meat, fish, or vegetables and enjoy!
In The Gambia, Cucha is a common side used in the same way as a chutney, although here at the farm we like to heap it onto rice or tortillas because we can’t get enough of the heat and tang!
2 lbs Finca okra (around quarts)
4 bunches of Finca roselle
6-10 hot peppers
Salt to taste
Wash okra and cut off the tips and ends. Wash roselle and cut the stems off of the leaves. Heat two large pots of water until boiling. Add okra and peppers to one pot and roselle to the other. Boil okra and peppers until the okra is soft, boil roselle until water is pink.
Then remove both from respective pots and put into a food processor. Blend until smooth and add salt to taste. Enjoy!
Roselle season on the farm means Roselle Mint Tea in our fridge at all time! This refreshing tea has the sweet/sour/mint combination that is irresistible and thirst-quenching!
Roselle Mint Tea
6-10 Finca Roselle Calyxes
1-3 bunches of Finca spearmint
6 cups boiling water
Place roselle calyces and mint in a hot water container and pour boiling water over them. Let steep for at least 20min. This tea is fabulous hot or cold!