rosellen.

Brit.

/rə(ʊ)ˈzɛl/, U.S.

/roʊˈzɛl/

Forms:

α. 1800s– roselle, 1800s– rozelle.

β. 1800s– rosella (chiefly Australian).

Origin: Of uncertain origin. Perhaps a borrowing from French. Etymon: French oseille.

Etymology: Origin uncertain. Perhaps an alteration or misapprehension of French oseille (more fully oseille de Guinée rouge , 18th cent.) denoting this plant, specific use of oseille sorrel (ultimately < post-classical Latin acidula , use as noun of feminine of classical Latin acidulus : see acidulous adj.); perhaps compare also sorrel n.¹

The red sorrel, Hibiscus sabdariffa, a tropical hibiscus with pale yellow flowers and red fleshy calyces used in cooking and for making drinks and preserves. Occasionally also: any of various other kinds of hibiscus, as the eastern Australian species H. heterophyllus.

ΘΚΠ

the world > plants > particular plants > plants and herbs > according to family > Malvaceae (mallows and allies) > [noun] > hibiscus plants

thorny mallow1597

Venice mallow1597

hibiscus1706

flower of an hour1818

mallow rose1840

roselle1840

sabdariffa1866

1840 R. Wight Illustr. Indian Bot. I. 56 Hibiscus Subdariffa or rozelle from the fleshy acid calyx of which, excellent jelly, and tart fruit, are prepared.

1858 P. L. Simmonds Dict. Trade Products Roselle... Its calyxes..are much employed for making tarts, jellies, and refreshing drinks: a fibre, also known as gayal fibre, is obtained from the stem.

1891 Science 30 Jan. 60/2 The acid calyces of the rosella (Hibiscus sabdariffa) are converted into an excellent jelly, which would be highly appreciated in England.

1900 Queensland Agric. Jrnl. 6 371 The Rosella (Hibiscus Sabdariffa) is one of our most valuable fruits, and..few edibles in the range of domestic cookery lend themselves more usefully to the stocking of a housewife's cupboard.

1913 A. E. Aspinall Brit. W. Indies 121 The fleshy crimson outer parts of the flowers of the Sorrel or Rozelle (Hibiscus Sabdariffa) are eaten in fruit pies.

1953 Bulletin (Sydney) 22 July 13/4 A rosella is a flower in Queensland; it's a big red blossom that grows on a bush and people make jam out of it.

2000 J. Cummings World Food: Thailand 260/2 Náam krà-jìap a red-tinted beverage from the roselle fruit, which boasts a long list of health-enhancing properties.

This entry has been updated (OED Third Edition, November 2010; most recently modified version published online June 2022).

单词	roselle
释义	rosellen. Brit. /rə(ʊ)ˈzɛl/, U.S. /roʊˈzɛl/ Forms: α. 1800s– roselle, 1800s– rozelle. β. 1800s– rosella (chiefly Australian). Origin: Of uncertain origin. Perhaps a borrowing from French. Etymon: French oseille. Etymology: Origin uncertain. Perhaps an alteration or misapprehension of French oseille (more fully oseille de Guinée rouge , 18th cent.) denoting this plant, specific use of oseille sorrel (ultimately < post-classical Latin acidula , use as noun of feminine of classical Latin acidulus : see acidulous adj.); perhaps compare also sorrel n.¹ The red sorrel, Hibiscus sabdariffa, a tropical hibiscus with pale yellow flowers and red fleshy calyces used in cooking and for making drinks and preserves. Occasionally also: any of various other kinds of hibiscus, as the eastern Australian species H. heterophyllus. ΘΚΠ the world > plants > particular plants > plants and herbs > according to family > Malvaceae (mallows and allies) > [noun] > hibiscus plants thorny mallow1597 Venice mallow1597 hibiscus1706 flower of an hour1818 mallow rose1840 roselle1840 sabdariffa1866 1840 R. Wight Illustr. Indian Bot. I. 56 Hibiscus Subdariffa or rozelle from the fleshy acid calyx of which, excellent jelly, and tart fruit, are prepared. 1858 P. L. Simmonds Dict. Trade Products Roselle... Its calyxes..are much employed for making tarts, jellies, and refreshing drinks: a fibre, also known as gayal fibre, is obtained from the stem. 1891 Science 30 Jan. 60/2 The acid calyces of the rosella (Hibiscus sabdariffa) are converted into an excellent jelly, which would be highly appreciated in England. 1900 Queensland Agric. Jrnl. 6 371 The Rosella (Hibiscus Sabdariffa) is one of our most valuable fruits, and..few edibles in the range of domestic cookery lend themselves more usefully to the stocking of a housewife's cupboard. 1913 A. E. Aspinall Brit. W. Indies 121 The fleshy crimson outer parts of the flowers of the Sorrel or Rozelle (Hibiscus Sabdariffa) are eaten in fruit pies. 1953 Bulletin (Sydney) 22 July 13/4 A rosella is a flower in Queensland; it's a big red blossom that grows on a bush and people make jam out of it. 2000 J. Cummings World Food: Thailand 260/2 Náam krà-jìap a red-tinted beverage from the roselle fruit, which boasts a long list of health-enhancing properties. This entry has been updated (OED Third Edition, November 2010; most recently modified version published online June 2022). < n.1840
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