Lumanda is a popular vegetable in Zambia, and it grows easily throughout the year with minimal care. They have no pest pressure. They are ideal for a small kitchen garden because they thrive in pots. They self-seed, so you only have to plant them once. Planting the red and green varieties will add colour and beauty to the little garden.
Some online sites name Lumanda as Roselle (Hibiscus sabdariffa), which is supposed to be reserved for Mundambi/ Sindambi. Our red Lumanda is called Hibiscus acetosella (Red shield, False Roselle, African rosemallow, Cranberry Hibiscus). Perhaps Hibiscus surattensis or calyphyllus is our green Lumanda, sometimes called false Rosella. Hence, neither the red nor green Lumanda is Roselle (Hibiscus sabdariffa).
The uses of these three plants are quite different despite being edible. The Lumanda is thought to resist root nematodes, a valuable trait in our environment and explains its invasive nature. The red Lumanda is edible and used to make tea and food colouring. Roselle (Hibiscus sabdariffa) is considered more economically valuable. The thick, colourful calyces are used to make tea, although the leaves are also edible. We also acquired a white Rosella variety that was used the same way as the red Rosella.
The high fibre in the bark of the stems is also used to make rope and other fabric. One can easily make jute for tying plants without any special equipment. Most Hibiscus have very strong barks that peel off with ease.
We would be grateful if anyone could confirm the actual botanical name for green Lumanda.
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