Roselle, a striking component within the greens category, stands out with its deep burgundy stems and vibrant, reddish-green leaves. This unique plant is often recognized for the fleshy red calyces it produces, which are typically used to make the famed, tangy-fruit flavored Hibiscus tea. The leaves and young shoots can be eaten raw or cooked, offering a tart and cranberry-like flavor which adds zest to salads, relishes, and jams. When cooked, Roselle leaves tend to take on a milder taste, making them a perfect addition to curries, soups, and stews. Although fresh Roselle leaves are less common in Western cuisine, they represent a delightful culinary surprise that can inject color and a splash of tanginess to a variety of dishes.