Hibiscus is commonly known and loved for its large, vivid flowers. However, these beautiful flowers do not have a long shelf life: they will die --with or without water-- after one day. But, the beauty of these flowers is what we see on the surface. Underneath its beauty, we have a robust plant that has many uses. One of which is as food. Hibiscus buds and flowers are edible--they have a lemony fresh taste and have vitamin C! Hibiscus is used in chutneys, soups, salads, jams, and TEA. Hibiscus tea is the primary method hibiscus is consumed. The hibiscus tea is a cooling, mild sedative perfect for soothing hot and feverish conditions.
History & Folklore
In traditional Polynesia, the hibiscus flower was commonly worn by women. Similarly to a wedding band or engagement ring, if the flower was worn behind the left ear, it meant the wearer was married, and if it was worn behind the right ear, it meant they were available. In the Hindu religion, the flower of the hibiscus represents Kali, the goddess of preservation, transformation, and destruction. Believers traditionally give hibiscus flowers as an offering.
Habitat & Cultivation
Hibiscus grows on a shrub that can reach up to 7 feet high. It can be found thriving in tropical, vacation-worthy destinations. The hibiscus loves tropical regions such as its native countries North Africa and Southeast Asia. Today, it is primarily cultivated across Africa, Thailand, China, and Mexico.
Uses
Refreshing Tea hibiscus tea is a cooling and mild sedative, perfect for soothing conditions
Gentle Tonic Calyces will ease colds, coughs, and chest problems, as well as aid digestion and stimulate appetite.
Reduce Cholesterol Levels by using the flowers and calyces
Immunity booster is high in vitamin C.
Parts used
Calyx outer base of the flower
Flower
Leaves
Key Actions
Demulcent
Immunity booster
Constituents
Flavonoids
Anthocyanins
References
- Chevallier, Andrew, FNIMH; Encyclopedia of Herbal Medicine - 550 Herbs and Remedies for Common Ailments; 3. Edition 2016; ISBN: 978-0-2412-2944-6; Page 219-220.
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