| |
| | Hibiscus sabdariffa |
 | | In the West indies and elsewhere in the Tropics the fleshy calyces are used fresh for making roselle wine, jelly, syrup, gelatin, refreshing beverages, pudding, and cakes, and dried roselle is used for tea, jelly, marmalade, ices, ice-cream, sherbets, butter, pies, sauces, tarts, and other desserts. |
 | | Calyces are used in the West Indies to color and flavor rum. |
 | | For the calyces of fruits, about 3 weeks after tile onset of flowering, the first fruits are ready for picking. |
| www.hort.purdue.edu /newcrop/duke_energy/Hibiscus_sabdariffa.html (1767 words) |
|