Roselle Buds

Credit: Anna-Rhesa Versola

Roselle is a beloved plant for TTCF farmers. They grow it for the lemony flavored leaves that they cook in soups and for the red buds that they use to make a tasty and medicinal drink. Roselle is in the hibiscus family and is widely used for tea in Africa, Asia, and Central and South America (where it is known as bissap, Jamaica, zobo, or sorrel).

RECIPE: Roselle (aka Hibiscus) Tea (serves 8)

Roselle tea is packed with Vitamin C and antioxidants, among other good things. Delicious iced or warm or made into popsicles!


  • 1 heaping cup or about 8 fresh roselle buds
  • 8 cups water
  • 1/4 cup honey or other sweetener (more or less depending on how sweet you like it)
  • 3 tbsp lime juice (optional)


Place your roselle buds in a pot with 8 cups water and cover. Bring to a full boil and remove from heat. Let steep for 20-30 minutes, mixing in the honey and lime juice (if using) when the tea is still warm but not super hot. Once fully steeped, strain off the roselle buds. Serve warm or iced. 

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