Info

ROSELLE
Curator: Daniela Dutra Elliott, University of Hawai’i-Leeward CC
Chefs: Aaron Lopez, Midlate Summer Ice Cream and Christopher Garnier / Culinary Arts students, University of Hawai’i-Leeward CC
Hibiscus sabdariffa is native to West Africa but has spread throughout the world. Its calyx (the sepals which grow to surround the mature seed pod) are used for beverages and its leaves as fresh or cooked greens.
‘Rouge’ is a variety identified from a trial of numerous varieties from the USDA’s collection. It was collected originally in Senegal and is desirable for its large, loosely clasping calyx.
'Thai Red' is a super tangy variety that grows well in both wet and dry low elevation areas in Hawai’i. Daniela has been growing this variety for a few years, producing seed that is sold by Southern Exposure Seed Exchange.
At Leeward CC, students learn how to grow it and use the calyx of the flower. This year, the culinary and agriculture programs have partnered to not only grow but use the variety in unique recipes that they hope will get added to the college restaurant menu.

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2019 Variety Showcase Oahu
ROSELLE<br /> Curator: Daniela Dutra Elliott, University of Hawai’i-Leeward CC<br /> Chefs: Aaron Lopez, Midlate Summer Ice Cream and Christopher Garnier / Culinary Arts students, University of Hawai’i-Leeward CC<br /> Hibiscus sabdariffa is native to West Africa but has spread throughout the world. Its calyx (the sepals which grow to surround the mature seed pod) are used for beverages and its leaves as fresh or cooked greens.<br /> ‘Rouge’ is a variety identified from a trial of numerous varieties from the USDA’s collection. It was collected originally in Senegal and is desirable for its large, loosely clasping calyx.<br /> 'Thai Red' is a super tangy variety that grows well in both wet and dry low elevation areas in Hawai’i. Daniela has been growing this variety for a few years, producing seed that is sold by Southern Exposure Seed Exchange.<br /> At Leeward CC, students learn how to grow it and use the calyx of the flower. This year, the culinary and agriculture programs have partnered to not only grow but use the variety in unique recipes that they hope will get added to the college restaurant menu.