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Jill Donenfeld

Jill Donenfeld

Posted: March 10, 2011 08:07 AM

Hibiscus: One Lovely Flower, Thousands of Fascinating Uses


Sure, hibiscus plants provide beautiful splashes of color to our warm-climate gardens each year, and I remember them lining the tennis courts at my grandparents country club in Florida, but those big bright flowers aren't just for tucking behind your ear. People from around the world have been putting hibiscus to good use for thousands of years. The well-balanced, mild, berry-like flavor and aroma make the flowers and buds a perfect ingredient for herb teas, sauces and syrups.

I learned from my co-author of my second cookbook (out in October through Lake Isle Press) that Jamaicans call it sorrel and combine it with other herbs, roots, spices and cane sugar to make a delicious beverage. Mix it with Jamaican rum or wine, and you've got an irie night ahead.

The flower makes a colorful, edible garnish but the tender hibiscus leaves and stalks are also used in salads and to season curry dishes. Like the foodie fave squash blossoms, hibiscus flowers can be stuffed and fried and the buds can be pickled or boiled.

In Egypt and Sudan, they make a popular hibiscus punch known as Karkade and at Mamasita's Restaurant in Melbourne, Australia, hibiscus is the star player in their icy granita dessert. 



Aside from its many culinary uses, hibiscus plants also carry many health benefits. A 2008 USDA study showed that regularly consuming hibiscus tea lowered blood pressure in a group of pre-hypertensive and mildly hypertensive adults.

In the Indian holistic system of medicine known as Ayurveda, white and red hibiscus is believed to have many medicinal properties including soothing a cough and treating liver disorders as well as aiding in digestion and weight loss. 

In Guinea, the leaves are used as a diuretic and a sedative where as the succulent calyx is boiled in water to make a drink that's believed to improve overall health.

My preferred hibiscus dosage is to make a simple tea with dried petals and mix it 1:1 with something bubbly like cava or prosecco. How do you take your hibiscus? Share your favorite recipes/dishes in the comments section. 



Check out some other great hibiscus recipes here.

 

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03:46 PM on 03/13/2011
I fell in love with Karkade when I went to Egypt a few years ago, unfortunately dried hibiscus is hard to come by in my part of the country. any good websites for dried hibiscus?
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mary896
Tea Loving Liberal
11:59 AM on 03/14/2011
I love hibiscus tea, especially with this virus I've had for WEEKS. There's lots of places to get the dried flowers, here's one:
http://www.sensationalteas.com/herbaltisanes.html
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April Pells
01:42 PM on 03/13/2011
In Florida, we boil hibiscus flowers and add sugar to make what was a kool aid-like substance.
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mary896
Tea Loving Liberal
11:59 AM on 03/14/2011
I LOVE doing that! I add honey and peppermint sometimes, too. ;)
09:56 AM on 03/13/2011
Throughout the English speaking Caribbean it is also known as sorrel. Sorrel is seasonal in these parts and we get it from early December to February. Christmas would not be the same without many jugs of spiced sorrel drink, just as your co-author described.
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CarlyHope
11:31 PM on 03/11/2011
Makes great cocktails. Just toss a handful in simple syrup and you can make an AMAZING hibiscus mojito. Toss it in champagne and domaine de canton for a gingery sparkly treat.
03:40 PM on 03/11/2011
I buy the flowers in bulk at my local Natural Food Store and use it as a tea to drink as is or to use as a base for my "green" smoothies. In Malaysia it is used for high blood pressure, a friend drinks 2 cups of tea a day to control her high BP. I like the fact that it is an anti-oxidant and has cleansing properties. I use it every day as a tea or in green smoothies. I do not add a sweetener. I have to say that my BP is significantly lower than before at 112/60 which is lovely.
08:43 AM on 03/10/2011
I drank and reviewed a beer that used Hibiscus Flowers as an ingredient just yesterday. That would be Cigar City's Vuja De which turned out to be a very interesting beer. I'm sure the Hibiscus had something to do with that. http://www.dailybeerreview.com/2011/03/vuja-de.html