Growing Your Own Hibiscus Tea

Growing Hibiscus Flower Tea

Roselle (Hibiscus sabdariffa) is also called Florida cranberry or Jamaica sorrel. Indeed, it is prized in Jamaica as a tasty, festive drink that is traditionally brewed around Christmas. But it is popular in many countries- for an upscale jam in Australia, as a fresh summer treat in northern Europe, as a sour green in African curries, as a Mexican agua fresca and so much more. Many parts of the plant, including the seeds, leaves, fruits, and roots, are used either medicinally or in foods.

Hibiscus Flowers in Recipes

As food, the leaves can be used as a cooked green, or added sparingly to salads for a fresh zing. It is a popular accompaniment to fish dishes in various parts of Asia. The seeds are high in protein and can be roasted, used as a coffee substitute or fed to chickens. But the calyx is the part of the plant that everyone is after. This fleshy, bright red cup-like structure contains the plant's seeds. The color and tart taste of the calyces makes them a good replacement for cranberries or rhubarb and useful in pies, sauces, cordials, punches, jams and even wine. I made a Sweet Roselle Syrup in this video with just, sugar, water and fresh calyces. Roselle is high in pectin, so no additional ingredients were necessary (other than time and patience) to achieve a nice, thick consistency. I layered a chocolate cake with this syrup and it was a family hit! I think it would also be interesting on pancakes or as a tangy component in a wing sauce.

The calyces can also be used to make a delicious drink, a tea that is high in Vitamin C, and renowned in countries world wide. I'm not surprised its named after the Rose even though it produces a modest hibiscus flower, because the Rose is the most well-known flower in the world. Roselle is similarly popular, but in the tropics.

Growing Hibiscus Flowers

This plant is an annual that can't handle temps below 40F. It grows in the tropics, suited best to zones 9-10, and produces fruit after about 4 months, usually in and around October.

Use tender leaves and shoots for cooking throughout the growing season. Harvest calyces when they are plump and shiny. Often the tips of the calyx will scrunch together in what I've dubbed "the kissy face" when they are ripe. Be sure to separate them from the seeds before using them in recipes. The calyces can be stored frozen or dried or processed into the many delicious treats mentioned above.

Remember:

This information is for educational purposes only and is not intended as medical advice.

Please read the descriptions carefully, do your own research and practice common sense and safety.

Always consult your physician before using or ingesting any herbal remedies.

Test any new herbal with a small sample before utilizing a full application. A small percentage of people have allergies that even natural, organic substances may aggravate. A substance that is completely harmless and even healthy for one person might cause an allergic reaction in someone else.  Use at your own risk.

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