Roselle/Ambadi/Gongura/Pitwa - call it by any name, it is that humble green leafy vegetable easily available across the globe and a wonder food for those suffering from iron deficiency, low hemoglobin levels.

 

A powerhouse of vitamins – Vitamin A, Vitamin B1 (thiamin), Vitamin B2 (Riboflavin), Vitamin B9 (folic acid) and Vitamin C, the leaves, stem, flowers of Roselle plant are also rich in essential minerals like calcium, potassium, magnesium and iron.

High in dietary fiber, this green leafy vegetable with red stems belonging to the family of hibiscus is acidic in nature undoubtedly tops the list of extraordinary plants. It is extensively recommended in Ayurveda for preventing digestive tract issues like constipation, diarrhea, bloating, irritable bowel syndrome (IBS) and to nurture gut health.

Add it to your list of recipes at least twice in a week if your child is frequently fighting allergies, illness and improve eye sight. Due to its acidic nature, it is highly recommended in monsoons to fight several allergies.

Each and every part of Roselle offers amazing benefits be it the stem, leaves, flowers, even seeds. Roselle Tea is highly popular in European countries for treating hangover, managing blood pressure, lowering cholesterol and protecting liver.

Roselle leaves can be cooked into amazing recipes like pickle, dal, stew and the latest invention by the Indian star hotel chefs is Roselle Biriyani. The young leaves and tender shoots are mixed with mutton that makes a tasty curry.  Eating the leaves, stem, flowers in any form once a week helps in flushing out toxins out of the body as it is a good diuretic and purgative.

Modern day oncologists’ advice taking Roselle recipes regularly as the oxalic acid present in the leaves helps in preventing cancer, tumors and it is widely believed that chlorophyll, carotenoids help in fighting breast cancer.

In ancient medicine dried leaves are extensively used in treating ringworms, itching and a face pack made with leaves helps in preventing wrinkles and tightens the skin.  

Don’t fret if you are not a fan of eating just ghaas-phoos, add generous amounts of Roselle leaves to your mutton curry and turn into an amazing delicacy.