Roselle (Hibiscus sabdariffa) has been traced back to Black populations of western Sudan sometime before 4000 B.C. But today, the hardy plant, which thrives in tropical and subtropical regions, flourishes far and wide — from China and Vietnam to Egypt, Mexico and Nigeria.
Uses of Hibiscus
Traditionally, hibiscus has many uses — in medicine, food, drink and otherwise. Farmers often use leaves and seeds to feed both people and livestock. Many farmers depend on sorrel for income as it’s known as a cash crop in Sudan, Senegal and Mali. Its seeds are harvested and eaten roasted, used for oil, or when ground, added to soups or sauces. Its leaves and shoots are cooked or eaten raw as a bitter vegetable or dried and ground to be added as sour flavoring for vegetables.
Benefits of Hibiscus:
Filled With Powerful Antioxidants - "They help prevent damage and disease caused by buildup of free radicals".
Assists in Lower Blood Pressure - "It may help with lowering systolic and diastolic blood pressure".
Helps Lower Blood Fat Levels - "May assist in reducing blood cholesterol and triglycerides in people with diabetes and metabolic syndrome".
Could Improve Liver Health - "Increases drug-detoxifying enzymes and reduces liver damage, as well as fatty liver".
May Promote Weight Loss - "It's associated with decreased body weight and body fat".
May Assist in Fighting Bacteria - "Helps fight bacterial infections".