The Medicinal Benefits of Hibiscus

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I try not to foster any regrets in life, but I must confess that I waited too many years to plant hibiscus, thinking the temperate climate unsuitable for its success—and for that, I am sorry. There are so many wonderful medicinal benefits of hibiscus and it is, in fact, easy to grow and harvest if you have the right variety and get a head start on the season.

The hibiscus we use medicinally—also called roselle—is made from the calyces (aka sepals) of Hibiscus sabdariffa in the Mallow family (Malvaceae). These deep red calyces are often mistaken for flowers, and may be sold as such. Other notable members of the mallow family include cotton (Gossypium spp.), okra (Abelmoschus esculentus), rose of Sharon (Hibiscus syriacus), and marshmallow (Althaea officinalis).

There are other species of hibiscus with edible flowers, but no other species has a similar medicinal and edible calyx. When the petals fall off, the receptacle (flower base) and calyx (sepals) remain as fleshy red crowns. See the picture below of the flower with the petals intact (on the left) and the remaining calyx (on the right).

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Sneak peek! The following ode to hibiscus is a special excerpt from my debut book, The Healing Garden: Cultivating and Handcrafting Herbal Remedies—a detailed herbal reference, decadent cookbook, and garden manual all in one. This book is written for home gardeners and anyone looking to bring the therapeutic benefits of healing herbs into their garden, kitchen, and apothecary. You can purchase a copy of your own wherever books are sold. You can find more details on the book and its accompanying bonuses here.

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Hibiscus corolla (petals) in the early morning

Medicinal Benefits of Hibiscus

Left: Hibiscus ice cubes; Right: Hibiscus ice cubes with herbal iced tea

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Culinary Uses of Hibiscus

Hibiscus stars in more of my recipes than any other herb. It’s highly nutritive and easily prepared in hundreds of different ways. The tart young leaves can be eaten raw or cooked, and they are a favorite food in many tropical cuisines. The leaves are high in soluble fiber—like okra and oatmeal—and are thus helpful for supporting healthy intestinal flora and reducing excess cholesterol.

The flavor of the calyx is often likened to rhubarb or cranberry. It can be eaten raw or cooked. Its sour taste, coupled with its natural pectin content, readily lends itself to jams, pies, sauces, and chutneys. Infused in honey, hibiscus makes a lovely garnet-colored treat with a delectably fruity flavor. During the summertime, hibiscus honey is a frequent muse for our garden cocktails. You can prepare a hibiscus honey lemonade or add the crimson honey to sparkling water for a rose-hued festive libation that’s suitable for the whole family. 

As an herbal iced tea ingredient, it’s marvelous with mint, lemon balm, and meadowsweet. It’s popular in the Caribbean and Central America as an iced herbal tea mixed with sugar; this drink is called sorrel in the islands and agua de flor de Jamaica in Mexico. Hibiscus is also widely favored in Africa and South America as a beverage tea, medicinal herb, and food.

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Hibiscus “Thai Red Roselle” with flowers and developing fruit

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How to Grow and Harvest Hibiscus

Roselle has been cultivated for thousands of years as a food, medicine, and fiber crop in northern Africa. Despite its tropical nature, it can be grown as an annual in temperate climates if you plant the right variety and get a head start on the season. Weed assertively when the plants are young, as they can become stunted with heavy competition. Once they reach a respectable stature, they can fend for themselves with less coddling. 

The hibiscus varieties available in nurseries and garden supply centers showcase glamorous blooms, but our dear roselle’s flowers aren’t as flashy, so the plant isn’t commonly sold. You may be able to find roselle hibiscus plants at a local nursery specializing in herbs or useful plants, but you may simply need to grow it from seed.

Roselle’s flowering rhythm is aligned with daylight cycles. Specifically, it is a “short-day” plant, which means it begins flowering in the early fall. This timing isn’t optimal if you live in an area that regularly freezes. The narrow window between flowering and frost allows for slim pickings, if you’re lucky enough to obtain any harvest at all. The good news is that certain varieties flower earlier, such as Thai red roselle, which typically begins flowering in July.

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Roselle Hibiscus growing in an herbal garden polyculture

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I recommend purchasing the seed from Southern Exposure Seed Exchange. In my experience, other seed sellers do not always have the right variety. For gardeners who live outside the tropics, having the right variety makes all the difference between an abundant and a nonexistent harvest.

When the yellow-pink petals fall off, the receptacle (flower base) and calyx (sepals) remain on the stem, appearing as fleshy scarlet crowns. This crown is the primary part of the plant used, both medicinally and as a food. Harvest the crown while it is still pliable and crimson, a few days to a few weeks after the petals have fallen off. I like to wait until the calyx is 2 inches long to maximize the yield when harvesting for tea. When the crowns reach this size, you’ll need pruners or garden scissors to cut them from the stems. If you’re preparing hibiscus as a food, pick the calyx when it’s smaller, as it’s less fibrous.

Hibiscus calyx surrounding the developing fruit (large ovary)–