The Sweet Story of Hibiscus

Hibiscus occurs naturally in tropical regions throughout the world, most notably China, India, Madagascar, Fiji and Hawaii. The eight species of hibiscus original to these places are considered the botanical parents of the 300 related species that still exist, as well as the many modern hybrids available today. Although these original eight are cross-compatible with each other and have been used to create new varieties for more than three centuries, their hybrid offspring are not. Collectively, all hibiscus species are members of the Malvaceae family, which includes mallow, okra, cotton and cacao.

Of particular significance in hibiscus history is the island nation of Mauritius located off the eastern coast of Africa. Many native plants have traveled from this island to other parts of the world since the early 18th century. Then, in the early 19th century, Charles Telfair, a botanist and surgeon with the British Royal Navy left his home in Belfast, Ireland to settle in Mauritius, where he and his wife, Annabella, documented their twenty-year journey of hybridizing hibiscus. His contributions to horticulture are still honored today — the colonial château the couple occupied was converted into a restaurant adorned by watercolors of the local flora painted by Annabella, and the name of a prominent business school on the island was renamed as The Charles Telfair Institute.

There are many names for hibiscus, each a testimonial to the wide path this exotic plant has traveled to gardens and kitchens throughout the world. The most common name is roselle. This name specifically refers to Hibiscus sabdariffa, a species with crimson flowers native to Africa also known as red sorrel, carcade and Florida cranberry. The latter is a reference to the popularity of the plant with “Cracker Cowboys of Florida,” early settlers and “cow hunters” of Scottish and Irish descent so-named for the cracking sound of the whip used while herding cattle. Today, chopped hibiscus calyces are used instead of cranberries to make “Florida "Cranberry" Sauce.”

Other common names indicate place of origin or cultivation, such as Flor de Jamaica, Jamaica sorrel, Indian sorrel, Guinea sorrel and, in Australia, rosella fruit and Queensland jelly plant. In the Middle East it is karkade, Nigerians call it isapa and in Nepal it is belchanda. Hibiscus is known as ambadi in India, where it is combined with garlic and green chilies as a chutney and eaten on flat bread – a popular breakfast item for farmers. Elsewhere, hibiscus is known as chaye-torosh, tengamora, vinagreira, quiabo-roxo, chin baung and at least a dozen other common names.

Aside from landscaping, hibiscus has many practical uses. One species known as kenaf (H. cannabinus) is used extensively in paper-making. Also known as Java jute, this plant is also used to produce rope, twine, rugs and other textiles. In Polynesia, sea hibiscus (H. tiliaceus) is used to supply woody fiber for use in construction and in the production of canoes.

Roselle (H. sabdariffa), the species that we offer, is used to make a variety of skin care products and cosmetics, not only for color but also as a source of hydroxycitric acid (a derivative of citric acid), oligopeptides and antioxidant pigments collectively called anthocyanins. The dried, powdered flowers are used in shampoos and conditioners, body washes, lip balms, facial scrubs, body polishes, lotions, soap, bath bombs and bath teas.

Roselle has long been a popular flower to make jams and jellies because of its high pectin content. The whole flowers can also be candied, as one would violet flowers or roses. Hibiscus is also added to various hot and cold beverages (including beer) in many world cuisines and is enjoyed for the tart flavor as well as the abundance of vitamin C. In fact, Celestial Seasonings' Red Zinger Tea, a blend of hibiscus with wild cherry bark, rose hips and peppermint, has been popular in the U.S. since the 1970s.

But a confession: We may say " hibiscus flowers" but, technically, the herb purchased dried whole isn’t really hibiscus flowers. The product is actually the outer calyces that surround the flower and remain on the plant after the spent flowers have fallen off.

You might be surprised to learn that the dried flower (um...calyx) of roselle is edible. In the Philippines, hibiscus is used to add flavor and color to pickled foods, vegetables and to sour dishes like traditional tinola, a type of chicken stew prepared with fish sauce, green papaya, ginger, onions and bok choy. In Sudan, roselle is fermented and sold as a meat alternative called fururndu. In the home kitchen, dried hibiscus takes on a soft yet chewy meat-like texture and appearance when rehydrated and then sautéed in a bit of oil or butter as you would zucchini blossoms. With a high tannin content like red wine, dried hibiscus is also excellent to use in liquid marinades and dry rubs for beef.