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Report Text : Roselle

Written By Demi Yurfina on Kamis, 17 Maret 2016 | 08.33


The Roselle (Hibiscus Sabdariffa) ia a species of hibiscus native to the west Africa. It is used for the production of bast fiber and as an infusion. It is a herb, growing to 2 – 2.5 m tall. The leaves are deeply three-to five lobed, 8 – 15 cm long, arranged alternately on the stems.
The flowers are 8 – 10 cm in diameter, white to plae yellow with a dark red spot at the base of each petal. They have fleshy and bright red as the fruit matures. It takes about six months to mature.
The plant is considered to have antihypertensive qualtities. Hibiscus, especially Roselle, has been used in traditional medication as a diuretic, mild laxative and treatment for cardiac, nerve diseases and cancer.
The red calyces of the plant are increasing by exported to America and Europe, where they are used as food colorings. Germany is the main importer. It can also be found in markets (as flowers or syrup) in some places such as France, where there are Senegales immigrant communities. The green leaves are used like a spicy version of spinach. They give flavor to the Senegales fish and rice dish. In Africa, especially the Sahel, roselle is commonly ised to make a sugary herbal tea that is commonly sold on the street. The dried flowers can be found in every market.

(Soal UN Bahasa INggris SMP 2015)


1.       How tall does the Roselle grow?
a.       1 – 2 cm
b.       2 – 2.5 m
c.       8 – 15 cm
d.       8 – 10 cm
2.       What is the main idea of the fourth paragraph?
a.       Germany is the main importer
b.       The red calyces are found in markets
c.       The red calyces are exported as food colorings
d.       The Senegalese use the roselle to flavor their food
3.       “It takes about six months to mature” (Paragraph 2)
The underlined word is closest in meaning to ….
a.     Stop over
b.    Stay alive
c.     Grow fully
d.    Produce highly
4.     How do Americans and Europeans use the roselle?
a.     As food colorings
b.    As a sugary herbal tea
c.     For fish and rice dishes
d.    Like a spicy version of spinach

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