Hibiscus acetosella

Hibiscus acetosella, the cranberry hibiscus or African rosemallow, is a flowering plant of the family Malvaceae. The epithet acetosella is of Latin origin and is a diminutive of the Latin name for sorrel which comes from the sour taste experienced when eating the young leaves of both plants. Hibiscus acetosella is also known colloquially as false roselle, maroon mallow, red leaved hibiscus, and red shield hibiscus. It is one of the approximately 200–300 species that are seen in sub-tropic and tropic regions. This ornamental is usually found in abandoned fields or open areas, marshes, and forest clearings. Cranberry hibiscus is a member of a perennial group known as hardy hibiscus. In contrast to the tropical hibiscus, hardy hibiscus can tolerate colder conditions, are more vigorous, longer lasting, and have larger flowers. In colder climates, Hibiscus acetosella is easily an annual, but is often regarded as a perennial to zone 8–11. During one season, the plant can grow 90–170 cm (3.0–5.6 ft) tall and 75 cm (30 in) wide as a shrub-subshrub.

Description

An annual plant. It grows 2-5 m high. It has a few hairs. It has leaves growing close to the ground The leaves are shiny and red or green. They are usually deeply lobed. They are 10 cm long. The flowers are pink. They are in the axils of leaves. The fruit are oval and about 2.5 cm long and have bristles. It can be used as a hedge plant.

Edible Uses

Leaves can be eaten raw or cooked. They have an acid, mucilaginous character and can be added to salads or used in soups and stews. Cooked with other foods, they impart a sorrel-like acidity. Yellow-flowered types with green leaves are most popular for cooking, though red-flowered types with dark red leaves are also eaten. Pinkish-brown-leaved decorative types are used in fresh salads for their distinctive sour taste. The red flowers, and possibly the leaves, are occasionally used to make a tea, similar to the use of the red calyces of Hibiscus sabdariffa. The root is edible but very fibrous, with a mucilaginous texture and little flavour.

Traditional Uses

The leaves are eaten raw or cooked. They can be steamed or put into soups and stews. They are often wilted in the sun. The young pods can also be used. The seeds can be roasted and used as a coffee drink. The flower petals are eaten as a drink. The root can be eaten but has little taste and is fibrous.

Medicinal Uses

A leaf infusion in water is used as a post-fever tonic and as a treatment for anaemia. Crushed leaves soaked in cold water produce an infusion used for washing babies and young children suffering from body pains.

Distribution

A tropical plant. It is best in sites sheltered from strong winds. It needs fertile, well-drained soil and full sun. It can grow in arid places. In XTBG Yunnan.

Where It Grows

Africa*, Angola*, Asia, Brazil, Burundi, Cameroon, Central Africa, China, Congo DR, Côte d'Ivoire, Dominican Republic, East Africa, Ethiopia, Hawaii, India, Indonesia, Ivory Coast, Kenya, Malawi, Mozambique, Nigeria, Northeastern India, Pacific, Pan tropical, Rwanda, Sao Tome and Principe, SE Asia, Senegal, Sierra Leone, South Africa, Southern Africa, Sudan, Tanzania, Uganda, USA, West Africa, West Indies, Zambia, Zimbabwe,

Cultivation

Plants are grown from seeds. Seed are planted about 1 cm deep and 1 m apart. It can also be grown by cuttings. It can be grown as a hedge.

Propagation

Sow seed in early spring in a warm greenhouse. Germination is usually quite rapid. Prick seedlings into individual pots when large enough and plant out into permanent positions in early summer, providing some protection until plants are well established. An outdoor sowing in situ during April may work, though plants may not flower or set seed in a cool summer. Cuttings are easy to take.

Other Uses

The plant is grown as a hedge in food gardens, serving as both a food source and a barrier. The cultivar 'Red Shield' is particularly well suited as a hedge plant. It is highly resistant to root-knot nematodes, making it an excellent crop to follow tomatoes or other solanaceous vegetables affected by nematodes. The flowers are rich in nectar and pollen, attracting bees, butterflies, and other pollinators. Leaves and seeds can serve as food for wildlife, and the dense foliage offers some habitat for beneficial insects and contributes to leaf litter that may shelter invertebrates.

Production

By pruning as a hedge, large amounts of leaves can be produced in a small space. The leaves are usually collected in the rainy season. Young leaves are plucked from the plant.

Other Information

It is a commercially cultivated vegetable. It is a popular leafy green. It is grown as a vegetable in Angola. Leaves are sold in local markets.

Notes

There are about 220 Hibiscus species. It is resistant to root knot nematode.

Nutrition

Synonyms

Also Known As

Alagi, Asam susur, Damudamu, False roselle, Gamet, Gwali, Gwanya, Kembang sepatu afrika, Kololwe, Limanda, Linyololo, Lumaka, Lumanda, Makawang kulo, Ngaingai, Nsa bwaki, Som kop, Thakhlao maikhri gajao, Usse

References (39)

• Acipa, A. et al, 2013, Nutritional Profile of some Selected Food Plants of Otwal and Ngai Counties, Oyam District, Northern Uganda. African Journal or Food, Agriculture, Nutrition and Development. 13(2)
• Agea, J. G., et al 2011, Wild and Semi-wild Food Plants of Bunyoro-Kitara Kingdom of Uganda: etc. Environmental Research Journal 5(2) 74-86
• Andabati, B., & Muyonga, J., 2014, Phenolic content and antioxidant activity of selected Ugandian traditional medicinal foods. African Journal of Food Science. 8(8), pp 427-434
• Arora, R. K., 2014, Diversity in Underutilized Plant Species - An Asia-Pacific Perspective. Bioversity International. p 41
• Brickell, C. (Ed.), 1999, The Royal Horticultural Society A-Z Encyclopedia of Garden Plants. Convent Garden Books. p 521

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