Each order of 250g has approximately 25 buds/calyces.
- Roselle buds can also be made into sauces, jams, jellies, chutneys and preserves.
- The leaves have a rhubarb-like flavour and can be eaten raw or cooked as a spicy version of spinach.
- The fresh/dried budscan be made into a refreshing drink by boiling it in water for 8 to 10 minutes (or until the water turns red), then adding sugar.
- Alternatively the dried calyces can be soaked in cold water overnight in a refrigerator with sugar and lemon or lime juice.
- Hibiscus flowers (Roselle) are included in some commercial herbal teas giving it a red colour.
