Hibiscus Flower Whole

Botanical Name: The hibiscus sabdariffa plant.

Common Name:

• English: Sorrel from Jamaica.
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• This product is also referred to as:Here is the rewritten text: This product contains various types of hibiscus flowers and leaves, including: Hibiscus sabdariffa (also known as Roselle or Jamaican sorrel) Hibiscus meyeri (also known as Guinean hibiscus) Other names for these plants include: Roozera Rosela Vinagreira Shoeblack plant Natal Sorrel Red Sorrel Sivappu Kashmakki Pulichai-keerai Gogu Seemai Kaseru Laal-ambaadi Patavaa Patsan SemparuthiThe product contains six varieties of 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 encompasses over 300 species of annuals, perennials, shrubs, and trees. A common erect annual herb grows up to 5-8 feet tall, featuring lobed leaves and white or yellow flowers with dark centers. The red sepals are surrounded by a ring of bracts. Leaves are alternate, measuring 5-10 cm in length, with reddish veins and varying petiole lengths. Young seedlings have simple leaves, while older plants' lower leaves are deeply lobed (3-7 lobes) and their margins are toothed. Flowers appear alone in leaf axils, reaching up to 10 cm in width, and display a range of colors including yellow, buff, rose, or maroon with a pink hue as they age. As the flowers fade, the red calyx expands, becoming fleshy and enclosing the green capsule. The capsule is initially 1-2 cm long, five-valved, containing 2-4 light-brown seeds per valve. Upon maturity, the capsule turns brown and splits open, releasing its seeds (2-4 mm in length). The plant's calyx, stems, and leaves are acidic and share a flavor profile 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 are often roasted or ground into a powder for use in meals, while the leaves and shoots can be eaten raw or cooked as a vegetable or used to add flavor to herbal teas. Hibiscus is primarily valued for its natural coloring and sweet-sour taste in tea production. In some regions, the leaves are prepared by steaming them with onions and groundnuts, or dried and cooked as a vegetable. The seeds can be roasted or powdered and added to soups and sauces. Commercially, hibiscus is grown as a fiber plant, particularly in India where it has become increasingly important since independence. Its fibers are used to make jute products such as clothing, linen, fishing nets, and ropes.

How to use:

Hot Infusion:

To prepare dried herbs or flowers, place 2-3 tablespoons in a cup or teapot and pour over hot water. Cover and let steep for 10-30 minutes to release the antioxidants, enzymes, vitamins, flavonoids, and volatile oils from the botanicals. 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 or pop molds to create ice cubes or pops.

Precautions: 

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

The content of this website is intended for informational and educational use only.ONLY.

This product has not undergone evaluation by Health Canada.

This information should not be used for medical diagnosis or treatment.