How is Roselle Leaves used in Thai cooking?

Roselle - bai gra jiyb - is a type of hibiscus, best known for the tart crimson calyces brewed into hibiscus tea (the fruit is sometimes called Florida cranberry). But the plant is more than a drink: its young leaves and tender shoots are edible, eaten raw or cooked into dishes, where they bring a distinctive sour, lemony tang. That natural sourness makes the leaves a handy souring green in soups and stir-fries, a fresh alternative to lime or tamarind.

Can I cook with Roselle Leaves in a Chiang Mai cooking class?

Yes - we use Roselle Leaves in our hands-on classes. Explore them on our Cooking Classes page.

Roselle Leaves - Fresh Thai Vegetables | Thai Akha Kitchen

Roselle - bai gra jiyb - is a type of hibiscus, best known for the tart crimson calyces brewed into hibiscus tea (the fruit is sometimes called Florida…

Roselle Leaves - Fresh Thai Vegetables | Thai Akha Kitchen Roselle - bai gra jiyb - is a type of hibiscus, best known for the tart crimson calyces brewed into hibiscus tea (the fruit is sometimes called Florida…