Most of us—at least those of us who can imagine a hibiscus plant—contemplate hibiscus plants to be things with incredibly showy flowers, deserving of a place in any ornamental garden. This massive—with several hundred species-genus of plants—has much more to it.
The annual and perennial plants in the hibiscus genus can be herbaceous (no wood), shrubby (multiple trunks), or tree-like (single, thick trunk). Members of the hibiscus family are indigenous to the tropics, the subtropics, and the temperate zone.
The state flower of Hawaii is the endangered Hawaiian hibiscus, which has vibrant yellow flowers. Black shoe polish and black hair dye have both been made from Chinese hibiscus flower petals in addition to being used medicinally. It is also the national flower of Malaysia.
The fact that many hibiscus plants—possibly all of them—have edible parts is crucial in the world of edible landscaping. Some are downright delicious.
Edible Hibiscus sabdariffa: a plant with many names
Hibiscus sabdariffa, also known by a variety of other common names, has been a favorite food of ours for more than ten years.
Yes, this plant has quite a few common names, which is why we use the botanical name Hibiscus sabdariffa to avoid confusion! For instance, this is NOT the same plant as the also-edible hibiscus known as ‘False Roselle,’ (Hibiscus acetosella).
The subspecies of hibiscus used to make hibiscus tea is known for its edibility and is called hibiscus sabdariffa. It’s a large, fast-growing, sun-loving shrub native to West Africa.
Hibiscus sabdariffa grows as an annual in our climate zone (7b), much like tomatoes. However, in warm, tropical regions it grows as a perennial.
Hibiscus belongs to the Mallow family and is related to cotton, okra, and other members of that family, as you might be able to tell from the flower structure (see above).
It’s interesting to note that, prior to the invention of corn starch and high fructose corn syrup, marshmallows (the confection) were once made from actual Mallow plants that are related to hibiscus.
What part of a hibiscus plant is edible?
Hibiscus sabdariffa’s calyxes, leaves, and flowers are all edible.
Hibiscus tea, a vibrantly red, tart beverage packed with vitamin C, is made from the calyxes of the Hibiscus sabdariffa plant. They’re also used to make sauces, jams, and other treats.
Large green leaves from the Hibiscus sabdariffa have a strong tangy flavor and can be chopped and added to salads, sauces, stews, and soups.
The vibrant yellow flowers on the branches of Hibiscus sabdariffa make a nice addition to salads. They mature into ripe calyxes with a seed pod inside after being pollinated.
The beginning of flower development can take a long time in more northern climates, sometimes well into midsummer.
While Hibiscus sabdariffa flowers are slightly smaller than the typical hibiscus varieties used as ornamental plants in landscapes, the fact that they produce a delicious edible fruit or calyx more than compensates for this shortcoming in comparison to hibiscus varieties bred solely for aesthetic purposes, which don’t produce good edible calyxes.
Chinese Hibiscus (Hibiscus rosa-sinensis)
The Chinese Hibiscus is a tropical evergreen with especially lovely flowers that can grow to be six inches across. It has a spread that is almost as wide as it is tall, growing up to 10 feet tall, very quickly. However, it starts to suffer at temperatures below 60 degrees Fahrenheit. In colder climates, it can be grown in a container and brought indoors for the winter.
This plant is used medicinally in China to treat a wide range of conditions. Typically, either the flowers or the leaves are brewed into tea. In all of the Pacific Islands, the edible flowers are added to salads.