From Our Farm
Thai Red Roselle Sour Leaf
Roselle leaves are tender greens prized for their natural lemony sourness. They are used in Burmese, Thai, Indian and African cooking to brighten curries, soups, stir-fries and chutneys without needing much added acid.
How it compares to Sorrel and spinach
Roselle wilts like spinach but tastes much more tart, similar to sorrel or lemon. Its sour flavor is strong enough to balance rich meats, shrimp, lentils and coconut.
Storage & handling
- Use young leaves and tender tips and remove thick, woody stems.
- Wash carefully because grit can cling to the lobed leaves.
- Taste a small cooked portion first; sourness varies by variety and growing conditions.
- People advised to limit high-oxalate foods should ask a medical professional how roselle fits their diet.
3 Ways to Cook Thai Red Roselle Sour Leaf
Burmese Stir-Fried Roselle LeavesA savory, tangy stir-fry known as chin baung kyaw.+
Ingredients
- 8 cups roselle leaves, loosely packed
- 2 tablespoons cooking oil
- 3 shallots, thinly sliced
- 3 garlic cloves, minced
- 2 tablespoons dried shrimp, rinsed and chopped, optional
- 1 cup thinly sliced cooked bamboo shoots, optional
- 1 teaspoon fish sauce or soy sauce
- 1 small chile, sliced
Instructions
- Strip the roselle leaves from tough stems, wash and drain them.
- Heat the oil in a wide skillet over medium heat.
- Cook the shallots until soft and lightly golden.
- Add the garlic, chile and optional dried shrimp and cook for 1 minute.
- Add the roselle leaves in batches, stirring as they collapse.
- Add the optional cooked bamboo shoots and fish sauce or soy sauce.
- Cook uncovered, stirring often, until excess moisture evaporates and the leaves become dark and jammy.
- Serve with plain rice.
Recipe adapted from Burmese Cookbook
Roselle Leaf and Red Lentil DalA tangy Indian-inspired lentil dish in which roselle provides the sour note.+
Ingredients
- 4 cups chopped roselle leaves
- 1 cup red lentils, rinsed
- 3 cups water
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1/2 teaspoon turmeric
- 1 teaspoon cumin seeds
- 1 tablespoon oil
- Salt and chile to taste
Instructions
- Combine the lentils, water and turmeric in a saucepan.
- Bring to a boil, reduce the heat and simmer for about 15 minutes.
- Add the chopped roselle leaves and continue simmering until the lentils and leaves are soft.
- Heat the oil in a small skillet.
- Add the cumin seeds, then the onion, garlic, ginger and chile.
- Cook until the onion is golden and fragrant.
- Stir the seasoned oil into the lentils.
- Add salt, simmer for 2 more minutes and serve with rice or flatbread.
Recipe adapted from Traditional Gongura Pappu Method
Roselle Leaf Prawn CurryPrawns simmered with sour roselle leaves, aromatics and a light sauce.+
Ingredients
- 4 cups chopped roselle leaves
- 1 pound peeled and deveined shrimp
- 1 tablespoon oil
- 1 onion, sliced
- 3 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 tomato, chopped
- 1/2 teaspoon turmeric
- 1/2 cup water
- Salt and chile to taste
Instructions
- Wash the roselle leaves, remove tough stems and chop the leaves.
- Heat the oil in a pan and cook the onion until soft.
- Add the garlic, ginger, turmeric and chile and cook for 30 seconds.
- Add the tomato and cook until it begins to break down.
- Stir in the roselle leaves and water, cover and simmer for 6 to 8 minutes.
- Add the shrimp and salt.
- Cook for 3 to 5 minutes, just until the shrimp are opaque and cooked through.
- Taste, adjust the seasoning and serve with rice.
Recipe adapted from Crops for Healthy Diets Recipe Book
Want Thai Red Roselle Sour Leaf in your box?
Every Belle Nature CSA box is grown in Farmington, MN, harvested within 24 hours of delivery, and comes with recipes like these. Reserve your 12-week farm share for the Twin Cities.
A CSA farm in Farmington, MN delivering farm-fresh, seasonal vegetable boxes across Minneapolis, St. Paul & the Twin Cities metro.
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