Hibiscus

Hibiscus is the name of a large genus of subtropical flowering plants that belong to the mallow family. While numerous species are cultivated for their large colorful blooms, certain species are grown as ornamental landscaping shrubs or to produce bast fibre to make paper, yarn and other textiles. Hibiscus sabdariffa, known in the Caribbean as sorrel, is the species most commonly used as food, most notably to make herbal teas and jams. In other parts of the world this species of hibiscus is often referred to as roselle.

Traditionally, the flowers of Hibiscus sabdariffa, or roselle, are prepared as a tea to treat urinary tract infections, ease congestion and cough, to stimulate the appetite and to counter gastrointestinal distress. In Chinese medicine, hibiscus preparations are used to treat burns, to reduce inflammation and to counter carbuncles, herpes zoster infections and conjunctivitis. Another traditional medicinal use of this plant is to lower blood pressure. Studies published in the Journal of Human Hypertension, the Journal of Nutrition and Planta Medica may provide evidence to support this use. Specifically, researchers have found that hibiscus tea lowered blood pressure in patients with hypertension or at risk for hypertension, as well as type II diabetics with high blood pressure. According to a study published in Phytomedicine, extracts of the flower improve lipid profiles in patients with metabolic syndrome. As an added bonus, Hibiscus tea is a good source of potent antioxidants, especially gamma-tocopherol.

Hibiscus flowers are also used to produce cold beverages, sometimes combined with other flavorful herbs, flowers or fruits. In Jamaica, rum is added to the cooled brew of hibiscus flowers and ginger and enjoyed during the winter holidays. In Trinidad, tea made from the flowers is mixed with beer and bottled into a popular beverage called Shandy Sorrel. Fresh roselle calyces, which contain high levels of pectin, can be boiled and made into jam by just adding sugar.