Hibiscus Flower
Latin Name: Hibiscus sabdariffa
(Synonym: Roselle)
Herb Class/Action:
Hibiscus is classified as a cooling diuretic, hypotensive, astringent, antioxidant, and refrigerant.
Parts of Plant Used:
The calyces (the fleshy, red part of the flower that surrounds the seed pod) are used medicinally and culinarily. Occasionally, leaves and flowers are used, but the calyces are most common.
Flavors:
Hibiscus has a tart, sour, fruity flavor similar to cranberry or pomegranate, with a deep, vibrant red color.
Energetics:
Hibiscus is energetically cooling and slightly drying.
Medicinal Properties:
Cardiovascular and Blood Pressure Support: Hibiscus is known for its ability to gently lower blood pressure and support overall cardiovascular health. It relaxes the blood vessels and may help reduce hypertension when taken consistently.
Antioxidant-Rich: Hibiscus contains high levels of anthocyanins and other flavonoids, which protect cells from oxidative stress, reduce inflammation, and support vascular integrity.
Digestive and Liver Support: Its sour and astringent properties support healthy digestion and liver function. Hibiscus is traditionally used to cool liver heat and aid in detoxification processes.
Diuretic and Cooling: Hibiscus has a natural diuretic effect, helping the body release excess fluid and heat. It’s especially useful in hot climates or during fevers and is traditionally consumed as a refreshing beverage to cool the body.
Weight and Metabolic Support: Emerging research suggests hibiscus may help regulate lipid levels and support healthy weight management when combined with diet and lifestyle.
In the Garden:
Hibiscus sabdariffa is a tropical annual or short-lived perennial that thrives in warm climates with full sun and well-drained soil. It grows 3–7 feet tall with deeply lobed leaves and striking red stems. The red calyces are harvested after the flowers drop, typically in late summer or early fall. In cooler climates, it can be grown as an annual or in large containers and brought indoors before frost.
Culinary Uses:
Hibiscus calyces are widely used in teas, syrups, jams, jellies, and traditional beverages like Agua de Jamaica and bissap. Their bright red color and tangy flavor make them popular in iced teas, herbal blends, and festive recipes. Hibiscus pairs well with cinnamon, mint, ginger, citrus, and honey. It is also used to color and flavor liqueurs, desserts, and fermented beverages.
Precautions:
Hibiscus is generally safe for most individuals when consumed in moderation. Due to its hypotensive effects, those with low blood pressure or taking antihypertensive medication should use caution. It may also have mild emmenagogic effects and is not recommended in large doses during pregnancy. Always source organic hibiscus to avoid pesticide residue, as the calyces are often concentrated in preparations.
