Dried Hibiscus is an edible flower. It contains a lemony, tart, berry flavor. It is often a delicacy in Mexico. It can also be candied and used as a garnish, usually for desserts.
The roselle (Hibiscus sabdariffa) is used as a vegetable. The species Hibiscus suratensis Linn synonymous to Hibiscus aculeatus G. Don is noted in Visayas in the Philippines as being a souring ingredient for almost all local vegetables and menus. Known as labog in the Visayan area, (or labuag/sapinit in Tagalog), the species is a very good ingredient in cooking native chicken soup.
Hibiscus species are used as food plants by the larvae of some lepidopteran species, including Chionodes hibiscella, Hypercompe hambletoni, the nutmeg moth, and the turnip moth.
Hibiscus rosa-sinensis is described as having a number of medical uses in Chinese herbology.
Suggestions: Brew these Dried Hibiscus Flowers with some Chrysanthemum Flowers for a great pairing taste the next time you make yourself some fresh tea! You can also turn hibiscus tea into ice hibiscus tea. When making it into a punch, add sugar with the iced tea and your favorite tropical/fruit punch mix. Hibiscus can be made into a sauce for desserts, or it can be made into a marinade for meat. It is definitely versatile in the kitchen!
Hibiscus is a genus of flowering plants in the mallow family, Malvaceae. The genus is quite large, comprising several hundred species that are native to warm-temperate, subtropical, and tropical regions throughout the world. Member species are renowned for their large, showy flowers and are commonly known simply as hibiscus, or less widely known as rose mallow. The genus includes both annual and perennial herbaceous plants, as well as woody shrubs and small trees. The generic name is derived from the Greek word ἱβίσκος (hibískos), which was the name Pedanius Dioscorides (c. 40–90) gave to Althaea officinalis.
|Dimensions||4 × .5 × 6 cm|