Hibiscus: a decadent flower

In the world of edible flowers, few are as vibrant and versatile as the Hibiscus flower or Roselle. Known for its bright red petals and tangy flavor, Roselle has a rich history in food that spans continents and cultures. As pictured below, I documented the journey from seed to harvest to bottle taken all within nine months time. Grown within a raised bed in my small space garden, the sun-loving plant started to take off around Summer Solstice and has flourished since with never-ending blooms that develop into jewel red fruits ten days after the flowers wither away.

Started from seeds on 1-18-24

Roselle harvest on 9-11-24

Roselle Jam made on 9-12-24

Origins and Botanical Background

The Roselle flower, Hibiscus sabdariffa, belongs to the Malvaceae or mallow family, which includes other ornamental Hibiscus species, okra, marshmallow, and cotton. Native to West Africa and Central Asia, Roselle has been cultivated for thousands of years. It thrives in warm climates and is known for its distinctive, tart flavor and vibrant red color. The calyx, which is the fleshy part of the flower that surrounds the seed pod, is the part most commonly used in cooking.

It’s rich in anthocyanins, which give it that deep red hue, and also packed with vitamin C, making it both visually striking and nutritionally beneficial.

A red, plump, and juicy Hibiscus calyx has formed on the stem ten days after the white-petaled flower has withered away

Worldwide Uses

In Africa, Roselle is traditionally used to make *bissap*, a refreshing drink made from the flower’s calyces. Bissap is enjoyed in many West African countries and has spread in popularity to other regions, often found at local markets and served at festive occasions. The drink is typically sweetened and flavored with ingredients such as mint, ginger, or orange blossom water.

In the Middle East, Roselle is used to make *karkade*, a hibiscus tea that is consumed hot or cold. Karkade has been cherished in countries like Egypt and Sudan for centuries. It’s often enjoyed as a cooling beverage during the hot months and is sometimes used in traditional dishes and desserts.

Moving east, in Asia, particularly in Thailand and the Philippines, Roselle is used in various culinary preparations.

Two hibiscus plants growing from an 8' x 2' metal raised garden bed

In Thailand, it is incorporated into jams, jellies, and even savory dishes, where its tartness can complement rich flavors. In the Philippines, it’s used to make *sinigang*, a sour soup that highlights the flower’s tangy profile.

In the Americas, Roselle has been embraced by various communities. The flower’s use in culinary Mexican tradition is seen in Agua de Jamaica, a tangy and refreshing hibiscus drink. This vibrant beverage is not only popular in Mexico but has also gained recognition throughout Latin America.

Week 2 update on 1-27-24

Week 3 update: leaves are circular and yellow

Week 4 update: leaves have turned green

Nutritional Benefits

Roselle is celebrated for its health benefits. It’s rich in antioxidant bioflavonoids, vitamins, and minerals, which contribute to its reputation as a medicinal herb. Regular consumption of Roselle has been linked to various health benefits, including improved cardiovascular health, better digestion, and enhanced immune function.

Recipes

Growing up in Mexico, Agua de Horchata and Agua de Jamaica were my two go-two beverages. In honor of National Hispanic Heritage Month and celebrating Mexico’s independence day on 15 de Septiembre, I share with you five Hibiscus filled recipes that will make the Summer transition into Autumn all the more fruitful.

Agua de Jamaica

A traditional agua fresca drink from Mexico.

Ingredients:

1 cup dried Hibiscus flowers (Roselle calyx)

10 cups of water

1 cup of cane sugar

Directions:

1. First steep hibiscus flowers in hot water on the stove top

2. Add sugar and adjust to taste

3. Allow to cool and serve chilled over ice

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Hibiscus Sherbet

A tart and creamy frozen dessert.

Ingredients:

1 cup dried Hibiscus flowers (Roselle calyx)

10 cups of water

1/2 cup of granulated cane sugar

1/2 cup heavy cream

1/2 cup sweetened condensed milk

Directions:

1. First steep hibiscus flowers in hot water as you would when making Agua de Jamaica

2. Add the cane sugar to the water to sweeten and allow it to cool

3. In a blender or mixer, whipp up heavy cream and sweetened condense milk

4. Add Agua de Jamaica and blend on ice cream setting

5. Store it in a container of choice and pop it in the freezer

6. Once frozen, your sherbet is ready to enjoy! Top it off with a few optional slices of strawberries

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Hearty Hibiscus Tea Blend

This ruby red tea is packed with vitamin C and antioxidants to support immunity. On a warm summer’s day, enjoy it iced, or as Autumn approaches, cozy up to a heart warming cup of tangy tea.

A ruby red tea blend featuring hibiscus, strawberries, rose, and hawthorn

Ingredients:

3/4 cup hibiscus calyx petals

1/2 cup rose petals

1/4 cup strawberry slices

1/8 cup hawthorn berries

1/8 cup ginger root (optional addition for cold days)

Directions:

Mix all dried ingredients together and store in an air-tight jar or bag. For single servings, steep 1 tbsp of tea in 1 cup (8oz) of water for 30 minutes. Drink 1-3 cups per day.

If using fresh herbs, steep a large pitcher for at least 60 minutes.

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Roselle Jam

A delightful and soughtafter jam which is especially popular in Australia. The sweetnest brings out the tart and floral notes of the Roselle flower perfectly. Enjoy on toast!

Ingredients:

2 cups hibiscus calyces (petals and seeds peeled and separated)

3 cups water

2 cups cane sugar

Directions:

1. Sanitize glass jars and lids by boiling them in water for 5-10 minutes

2. Peel and separate hibiscus calyces petals from seeds.

3. In a pot, add seed pods and enough water to submerge the seeds (3 cups should sufice)

4. Bring calyx seeds to a boil until natural pectin is released. The water will turn pinkish and become thicker/ slimy; it has transformed into natural pectin

5. Strain out seed pods and compost

6. In the same pot, add hibiscus petals to leftover pectin and boil down until mixture is thick and gloppy

7. Add sugar and mix thoroughly

8. Bottle your jam in sanitized glass canning jars

9. To preserve your jam, make sure they are bottled with lids containing a safety button

10. After jam has cooled down the button should no longer pop up ensuring correct preservation

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Roselle Syrup

Similar to the Roselle Jam recipe above, Roselle Syrup contains more water creating the perfect consistency to flavor sparkling water and even Kombucha during it’s second fermentation!

Ingredients:

2 cups hibiscus calyces (petals and seeds peeled and separated)

5 cups water (split amount)

2 cups cane sugar

Directions:

1. Sanitize glass jars and lids by boiling them in water for 5-10 minutes

2. Peel and separate hibiscus calyces petals from seeds.

3. In a pot, add seed pods and enough water to submerge the seeds (3 cups should sufice)

4. Bring calyx seeds to a boil until natural pectin is released. The water will turn pinkish and become thicker/ slimy; it has transformed into natural pectin

5. Strain out seed pods and compost

6. In the same pot, add hibiscus petals to leftover pectin, as well as an additional 2 cups of water

7. Bring mixture to a boil until thick and runny

8. Add sugar and mix thoroughly

9. Bottle your jam in sanitized glass canning jars

10. To preserve your syrup, make sure they are bottled with lids containing a safety button

11. After syrup has cooled down the button should no longer pop up ensuring correct preservation

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Elderberry Hibiscus Oxymel

A traditional herbal immunity support, this apple cider vinegar and honey infusion will do wonders during sniffle season! The stars of this elixer are Elderberry and Hibiscus adding fruitful flavors to an already sweet, spicy, zingy, and tarty honey infused fire cider. Take 1-2 tbsp per day on its own, dilute it over a glass of fizzy water, or drizzle it over salads for a punch of flavor. The usage possibilites of Fire Cider and Oxymels are endless!

Transform fire cider into an oxymel by adding equal parts honey to equal parts apple cider vinegar; these two solvents will extract all the medicinal benefits from each herb creating a potent and flavorful tonic

Ingredients:

ginger root (about 3 inches)

1 head of garlic

1/2 onion

1 lemon with skin (optional)

tumeric root (about 3 inches)

1 tsp thyme

1 tsp oregano

1 star anise

2 bay leaves

1 jalapeno pepper

1 cayenne pepper or 1 tsp of cayenne powder

1 cinnamon stick or 1 tsp of cinnamon powder

4 sprigs of rosemary

3 hibiscus calyces (deseeded)

1 cup elderberries

1 cup of honey

1 bottle of raw apple cider vinegar (enough to submerge herbs)

**Throw in herbs you already have in your kitchen pantry. Get creative with it!

Directions:

1. Roughly chop up large ingredients such as roots, garlic, and onion and toss all ingredients in a quart glass mason jar

2. Submerge with apple cider vinegar (ACV) ensuring all herbs are covered

3. Shake daily and macerate for 4-6 weeks away from sunlight at room temperature

4. Strain out herbs and bottle herb infused apple cider vinegar

5. Enjoy your Fire Cider year round or when needed.