SORREL, HIBISCUS sabdariffa L. (family Malvaceae), is a more versatile plant than we realise. Some types are cultivated for fibre, the edible types can be made into many food products.
Today, sorrel is attracting the attention of food and beverage manufacturers and pharmaceutical concerns who feel it may have exploitable possibilities as a natural food product and as a colorant to replace some synthetic dyes. Sorrel also has medicinal qualities, as does the ginger with which it is mixed to make a refreshing Christmas drink.
Sorrel is native from India to Malaysia, where it is commonly cultivated. It has since been widely distributed in the tropics and subtropics and in many areas of the West Indies and Central America where it has become naturalised.
More than 300 species of hibiscus can be found around the world. Most varieties are used as ornamental plants, but the swollen red calyces of the sabdariffa type are dried and brewed into teas, and are also used in the processing of juices, jellies, jams, ice cream and flavours. The dried calyx needs to be boiled when used to make drinks.
There are two main types of sorrel, H. sabdariffa var. altissima, is cultivated for its jute-like fibre in India, the East Indies, Nigeria and to some extent in tropical America. Its flowers are yellow and calyces red or green, non-fleshy, spiny and not used for food. The other distinct type is H. sabdariffa var. sabdariffa, the shorter, bushy forms which have been described as races: bhagalpuriensi, intermedius, albus, and ruber. The first has green, red-streaked, inedible calyces; the second and third have yellow-green edible calyces and also yield fibre. The race ruber and its named cultivars have edible red or green calyces.
Sorrel fruits are best prepared for use by washing, then making an incision around the tough base of the calyx below the bracts. The calyces may be chopped and added to fruit salads. For stewing as sauce or filling for tarts or pies, they may be left intact, and cooked with sugar. The sorrel calyces can be steamed with a little water until soft before adding the sugar, then boiled for 15 minutes.
Sorrel sauce or syrup may be added to puddings, cake frosting, gelatins and salad dressings, also poured over gingerbread, pancakes, waffles or ice cream. It is not necessary to add pectin to make a firm jelly. In fact, the calyces possess 3.19 per cent pectin, and have been recommended as a source of pectin for the fruit-preserving industry.
In India, Africa and Mexico, all above-ground parts of the sorrel plant are valued in native medicine. Infusions of the leaves or calyces are regarded as diuretic, cholerectic, febrifugal and hypotensive, decreasing the viscosity of the blood and stimulating intestinal peristalsis. Sorrel extracts are used in Senegal for lowering blood pressure.
In 1962, the hypotensive activity of the calyces was confirmed, it was also found to be antispasmodic, anthelmintic and antibacterial, and is effective against Ascaris gallinarum and Mycobacterium tuberculosis. In East Africa, the calyx infusion, called "Sudan tea", is taken to relieve coughs. Sorrel juice, with salt, pepper, and molasses, is taken as a remedy for
biliousness.
The heated leaves are applied to cracks in the feet and on boils and ulcers to speed maturation. A lotion made from leaves is used on sores and wounds. The seeds are said to be diuretic and tonic in action and the brownish-yellow seed oil is claimed to heal sores on camels. In India, a decoction of the seeds is given to relieve dysuria, strangury and mild cases of dyspepsia and debility. Brazilians attribute stomachic, emollient and resolutive properties to the
bitter roots.
Source: http://www.raise.org/
natural/pubs/hibiscus/hibiscus.stm, http://www.hort.purdue.edu/
newcrop/morton/roselle.html
Dr. Sylvia Mitchell, research fellow (Graduate School), Biotechnology Centre, University of the West Indies, Mona, email:smitchel@uwimona.edu.jm
