One of my favorite ways to use hibiscus (oh, count the ways!) is in fire cider. Fire cider is basically a spicy herbal vinegar, often sweetened with a little honey. It’s taken by the dropperful or spoonful, depending on the cider’s strength and imbiber’s palette. Fire cider helps to clear out the sinuses and wake up the immune and circulatory systems. It can be taken to ward off a cold or other respiratory infection.
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).
