Hibiscus Flower Fine Cut

Botanical Name: This plant is known as Hibiscus sabdariffa.

Common Name:

• English:  Sorrel from Jamaica.
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• Also referred to as:Here is the rewritten text: The plant-based ingredients used in this product include various types of hibiscus, such as Hibiscus sabdariffa, Roselle, and Jamaican sorrel. Other ingredients include Karkade, Guinep hibiscus, and Shoeblack plant. The product contains a selection of six flowering plants: China rose, Hawaiian hibiscus, shoeblackplant, Gul-e-Gurhal, Rose mallow, and Chinese hibiscus.

Origin:  Egypt

Harvested: Cultivated

Parts Used: Flower                                                         

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The Hibiscus genus comprises over 300 species of annual or perennial herbs, shrubs, and trees. One type of erect annual herb grows up to 5-8 feet tall, with leaves that are lobed and have white or yellow flowers with dark centers. The fleshy red sepals are surrounded by a ring of bracts. Leaves are alternate, measuring 5-10 cm long, with reddish veins and varying petiole lengths. Young seedlings and older plants' upper leaves are simple, while lower leaves are deeply lobed (3-7 lobes) and have toothed margins. The flowers, which appear singly in leaf axils, measure up to 10 cm wide and have a yellow or buff color with a rose or maroon center. As they age, the flowers turn pink. The calyx, consisting of five large sepals with a collar of pointed bracts, becomes fleshy and encloses the green, velvety capsule when mature. This capsule is 1-2 cm long, five-valved, and contains 2-4 kidney-shaped seeds per valve. The plant's calyx, stems, and leaves are acidic and have a flavor similar to cranberries. Seeds can be directly sown into fields or grown from transplanted seedlings or cuttings.

In Africa and Latin America, tea and cold drinks made from hibiscus are widely consumed. The plant's seeds can be roasted or ground into a meal, while the leaves and shoots are eaten raw or cooked as a vegetable or used to add flavor to herbal teas. However, its primary use is as a natural food coloring and flavoring agent in these teas. In some countries, hibiscus leaves are eaten green or dried and cooked with onions and groundnuts, or used as a vegetable. The seeds can be roasted or ground into a powder and added to meals like soups and sauces. Hibiscus is also grown commercially for its fiber, particularly in India where it has become increasingly important since independence. The plant's fibers are used to make jute products such as clothing, linen, fishing nets, ropes, and other similar items.

How to use:

Hot Infusion:

To prepare dried herbs or flowers, place 2-3 tablespoons in a cup or teapot and pour hot water over them. Cover the container for 10-30 minutes to allow the water to extract the active compounds, including antioxidants, enzymes, vitamins, flavonoids, and volatile oils. Strain and press out as much liquid as possible before serving.

Tips:

• Herbal teas can be sweetened using honey, natural fruit juices, stevia leaf powder, or licorice root powder.
• Freeze tea in ice trays to create ice cubes or use pop molds to make frozen tea pops.

Precautions: 

Before using this herbal product, consult a qualified healthcare professional, especially if you're pregnant, breastfeeding, or taking medication.

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This product has not undergone evaluation by Health Canada.

This information is for informational purposes only and should not be used as a substitute for medical advice.