Hibiscus |
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| Common Name | Hibiscus |
| Scientific Name | Abelmoschus moscheutos |
| Common names for this plant are Musk Seed Plant, Muskmallow, and Target-leaved Hibiscus. Hibiscus flowers are a favourite for cooking purposes in Africa, the Far East, the Caribbean, and other tropical areas. Africans also make "karkade," a pleasant, tart beverage, by steeping 1 teaspoon of hibiscus flowers and 2 cloves in 1 cup of boiling water, then draining and adding honey to taste. Egyptians chew the seeds to relieve stomach problems, sweeten the breath, and soothe their nerves. They also consider hibiscus to have aphrodisiac powers. | |
| Plant | Annual or biennial. While it grows wild in tropical areas, it is not winter hardy and must be pot grown or protected in cold areas. Hibiscus stems bear alternate-lobed and irregularly toothed leaves, similar to those of a maple tree. Both sides of the leaf are thinly hairy. The large flowers are yellow with red centres. Kidney-shaped, grayish-brown seeds follow in oblong, hairy capsules that are up to 3 inches long. |
| Height | 2 to 6 feet. |
| Soil | Loose, loamy soil, kept moist. |
| Exposure | Full sun. |
| Propagation | Seeds sown (indoors or outdoors, depending on weather zone) in January or February for flowers the same year. In cold-weather areas place outdoors when danger of frost has passed. |
| Care | Space plants 2 to 3 feet apart. Fertilize well. Mulch heavily in winter, or grow in pots and bring indoors. Prune in spring and fall as needed. |
| Part used for Tea | Flowers. |
| Taste | Tart and slightly lemony. The tea has a pale, ruby color. |
| How to Brew | BY INFUSION: Measure 1 teaspoon of dried flowers or 3 teaspoons of fresh flowers. Cover with 1 cup of boiling water, and steep to taste. The longer you steep, the redder the tea will become. This brew is very good in combination with rose hips. Can be served hot or cold. |
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