The terms hibiscus and sorrel are frequently used interchangeably, creating a common source of confusion. Despite the widespread regional use of “sorrel” to refer to a specific preparation made from hibiscus, the two are entirely separate species belonging to different botanical families. This linguistic overlap occurs primarily in culinary contexts, especially when discussing vibrant, tart beverages. Distinguishing between them requires examining their true botanical identities and uses.
Defining the Two Species
The plant properly known as sorrel is Rumex acetosa, a perennial herbaceous plant belonging to the Polygonaceae family, which also includes buckwheat and rhubarb. True sorrel grows as a slender plant with a rosette of basal leaves, reaching about two feet in height. Its distinguishing physical characteristics are its bright green, arrowhead-shaped leaves, which are the part primarily used in cooking.
The plant that shares the common name is Hibiscus sabdariffa, often referred to as Roselle, and it is a member of the Malvaceae family. Unlike herbaceous sorrel, Roselle is an annual or perennial shrub that can grow quite large, featuring large, lobed leaves and deep crimson stems. The part of the Roselle plant used to create the famous red drink is the fleshy calyx, the cup-shaped structure that remains after the flower drops. This calyx swells around the developing seed pod and is known for its intense red color and high acidity.
Distinct Culinary Uses and Flavor Profiles
The culinary application of true sorrel, Rumex acetosa, centers on its leaves, which are used as a tart herb or vegetable. When consumed, the leaves provide a strong, acidic, lemony flavor. This sharp taste is due to the presence of oxalic acid, a compound also responsible for the tang in rhubarb and spinach. Sorrel leaves are often used fresh in salads, cooked into sauces like the classic French sauce oseille, or incorporated into soups and omelets.
Conversely, the culinary focus of Hibiscus sabdariffa is on its deep red calyxes, which are typically dried or steeped. The resulting flavor is tart and cranberry-like, providing a refreshing and fruity tang. The acidity in the hibiscus calyx comes mainly from citric and malic organic acids, which is a chemical difference from the oxalic acid found in true sorrel. Hibiscus calyxes are most famously prepared as a vibrant, ruby-red infusion, known worldwide by names like agua de Jamaica, Bissap, or the regional name “sorrel drink”.
The Origin of the Shared Name Confusion
The linguistic confusion between these two botanically distinct species is rooted in regional naming conventions, particularly in the Caribbean. In many Caribbean islands, the traditional holiday beverage made from the steeped, dried calyxes of Hibiscus sabdariffa is universally known as “Sorrel.” This common name is a cultural designation, not a botanical one.
The Roselle plant, native to West Africa, was brought to the West Indies during the transatlantic slave trade. It adapted well to the tropical climate and quickly became a staple. The tartness of the hibiscus calyx, used to create the celebrated beverage, likely reminded early populations of the tang found in European garden sorrel, leading to the application of the familiar name. This tradition of calling the hibiscus drink “sorrel” has persisted for centuries, establishing a regional identity for the beverage.