Agrotermos

Preferred term

Rosella

Roselle (Hibiscus sabdariffa): young shoots and leaves are eaten in salad, curries, or stir-fried with meats; fleshy calyces are eaten in salad, soup, stir-fried, or finely cut in sauces; and the dried cranberry-tasting calyces are commonly steeped to make a popular infusion known as carcade or bissap.

Hortaliza

English

Created

2023-02-28T15:47:21

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

Notation

a8b0f9a7

roselle

French

Created

2023-02-28T15:47:21

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

Notation

a8b0f9a7

roselle

URI

http://aims.fao.org/aos/agrovoc/c_a8b0f9a7

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Created 2/28/23, 3:44 PM, last modified 9/24/25, 8:36 AM