Roselle (Hibiscus sabdariffa L.) is a flowering plant in the class Dicotyledonae, order Malvales, and family Malvaceae. Hibiscus is tetraploid (2n = 4x = 72). Roselle is an important multipurpose plant, with many health-promoting properties. The stems are used to produce bast fiber, and the dried calyces, which taste like cranberries, are usually soaked to make a popular infusion. Hibiscus is the most widely cultivated fiber crop. Both physical and chemical analyses have shown that hibiscus fiber is a good source of textile materials. The physical properties of hibiscus fiber include high strength, gloss, brightness, and resistance to heat, light, acids, and alkali. Wide genetic variety aids in cultivar improvement and the preservation of hibiscus traits. Traditional plant breeding methods will remain vital and continue to evolve. Maintaining diverse genetic backgrounds through exploring genetic diversity is essential for producing climate-smart hibiscus. Crossing common cultivars with locally created cultivars enhances genetic diversity, selects advantageous features, and introduces novel alleles. Genetic improvement can significantly reduce the impact of biotic and abiotic stresses and increase productivity. Developing disease-resistant, environmentally tolerant, and enhanced cultivars involves both conventional and molecular techniques. This chapter provides an overview of the botanical classification and distribution, diversity and conservation of hibiscus germplasm, importance and uses, fiber and textile properties, fiber industry, domestication, selection and early improvements, current cultivation practices and challenges, artificial intelligence, breeding objectives, germplasm biodiversity and conservation, cytogenetics, traditional breeding methodologies, the role of biotechnology, molecular breeding, molecular marker-assisted breeding, genomics, bioinformatics, tissue culture applications, micropropagation, embryo rescue, synthetic seeds, genetic engineering and gene editing, enhanced traits and nanotechnology.