The Sweet Story of Hibiscus

The hibiscus shrub is known the world over for its large, vibrantly colored flowers, and is an old-fashioned favorite in the garden to attract hummingbirds, butterflies and other pollinators. While we all admire the spectacular blooms in the landscape, many people don’t expect much more of the flower in a culinary sense than to provide a colorful accent to the main fare on the plate. But the dried flowers are another story – they lend a tart, cranberry-like flavor to a variety of foods and beverages, from tea blends, beers and sauces to roasted meats and sorbet.

The hibiscus flower also holds a place of prominence in the language of flowers – yellow for good fortune, pink for friendship, purple for intellectual insight and red for eternal love and fiery passion. In Hawaii, where hibiscus is the unofficial national flower, a woman who tucks the flower behind her left ear signals she is available, and when placed behind the right she indicates she is spoken for. Globally, the flower is associated with feminine beauty. Like youth and beauty, however, the blossom fades quickly. Fortunately, its charming chemical composition can be preserved in soaps, blushers and in other cosmetics for skin and hair. Read on to learn the history of hibiscus flower.

ancient origins

Hibiscus occurs naturally in tropical regions throughout the world, most notably China, India, Madagascar, Fiji and Hawaii. The eight species of hibiscus original to these places are considered the botanical parents of the 300 related species that still exist, as well as the many modern hybrids available today. Although these original eight are cross-compatible with each other and have been used to create new varieties for more than three centuries, their hybrid offspring are not. Collectively, all hibiscus species are members of the Malvaceae family, which includes mallow, okra, cotton and cacao.

Of particular significance in hibiscus history is the island nation of Mauritius located off the eastern coast of Africa. Many native plants have traveled from this island to other parts of the world since the early 18th century. Then, in the early 19th century, Charles Telfair, a botanist and surgeon with the British Royal Navy left his home in Belfast, Ireland to settle in Mauritius, where he and his wife, Annabella, documented their twenty-year journey of hybridizing hibiscus. His contributions to horticulture are still honored today — the colonial château the couple occupied was converted into a restaurant adorned by watercolors of the local flora painted by Annabella, and the name of a prominent business school on the island was renamed as The Charles Telfair Institute.

a rose by any other name...

There are many names for hibiscus, each a testimonial to the wide path this exotic plant has traveled to gardens and kitchens throughout the world. The most common name is roselle. This name specifically refers to Hibiscus sabdariffa, a species with crimson flowers native to Africa also known as red sorrel, carcade and Florida cranberry. The latter is a reference to the popularity of the plant with “Cracker Cowboys of Florida,” early settlers and “cow hunters” of Scottish and Irish descent so-named for the cracking sound of the whip used while herding cattle. Today, chopped hibiscus calyces are used instead of cranberries to make “Florida "Cranberry" Sauce.”

Other common names indicate place of origin or cultivation, such as Flor de Jamaica, Jamaica sorrel, Indian sorrel, Guinea sorrel and, in Australia, rosella fruit and Queensland jelly plant. In the Middle East it is karkade, Nigerians call it isapa and in Nepal it is belchanda. Hibiscus is known as ambadi in India, where it is combined with garlic and green chilies as a chutney and eaten on flat bread – a popular breakfast item for farmers. Elsewhere, hibiscus is known as chaye-torosh, tengamora, vinagreira, quiabo-roxo, chin baung and at least a dozen other common names.

flower power

Aside from landscaping, hibiscus has many practical uses. One species known as kenaf (H. cannabinus) is used extensively in paper-making. Also known as Java jute, this plant is also used to produce rope, twine, rugs and other textiles. In Polynesia, sea hibiscus (H. tiliaceus) is used to supply woody fiber for use in construction and in the production of canoes.

Roselle (H. sabdariffa), the species that we offer, is used to make a variety of skin care products and cosmetics, not only for color but also as a source of hydroxycitric acid (a derivative of citric acid), oligopeptides and antioxidant pigments collectively called anthocyanins. The dried, powdered flowers are used in shampoos and conditioners, body washes, lip balms, facial scrubs, body polishes, lotions, soap, bath bombs and bath teas.

cooking with hibiscus

Roselle has long been a popular flower to make jams and jellies because of its high pectin content. The whole flowers can also be candied, as one would violet flowers or roses. Hibiscus is also added to various hot and cold beverages (including beer) in many world cuisines and is enjoyed for the tart flavor as well as the abundance of vitamin C. In fact, Celestial Seasonings' Red Zinger Tea, a blend of hibiscus with wild cherry bark, rose hips and peppermint, has been popular in the U.S. since the 1970s.

But a confession: We may say " hibiscus flowers" but, technically, the herb purchased dried whole isn’t really hibiscus flowers. The product is actually the outer calyces that surround the flower and remain on the plant after the spent flowers have fallen off.

You might be surprised to learn that the dried flower (um...calyx) of roselle is edible. In the Philippines, hibiscus is used to add flavor and color to pickled foods, vegetables and to sour dishes like traditional tinola, a type of chicken stew prepared with fish sauce, green papaya, ginger, onions and bok choy. In Sudan, roselle is fermented and sold as a meat alternative called fururndu. In the home kitchen, dried hibiscus takes on a soft yet chewy meat-like texture and appearance when rehydrated and then sautéed in a bit of oil or butter as you would zucchini blossoms. With a high tannin content like red wine, dried hibiscus is also excellent to use in liquid marinades and dry rubs for beef.

Quesadilla con Flor Jamaica
(Hibiscus Quesadillas)
In Mexico, the vegetarian answer to tasty and satisfying quesadillas sans the meat is hibiscus sautéed with onion, garlic, cumin and chili powder and layered with queso fresco or Monterey jack cheese between flour tortillas.

1 cup dried hibiscus flowers
4 cups water
1 tablespoon oil
½ a small onion, finely chopped
1 garlic clove, finely chopped
½ teaspoon sea salt
½ teaspoon cumin powder
½ teaspoon chili powder
4 tortillas
1 cup crumbled queso fresco cheese (or jack)
Fresh cilantro

Place the hibiscus flowers in a saucepan and cover with the water and bring to a boil. Reduce heat and simmer, covered, for 5 minutes. Remove from heat and let rest, while still covered, for a minute. Drain, reserving the rehydrated flowers (tip: save he liquid for tea or to make a simple syrup for cocktails).

Heat the oil is a skillet until shimmering. Add onions and cook for 2-3 minutes. Add rehydrated hibiscus and cook another 2 minutes. Stir in garlic and cover; let cook for 5 minutes. Turn off the heat and stir in salt, cumin and chili powder.

Layer two of the tortillas with cheese, cilantro (adjust amount to your liking) and the cooked hibiscus mixture; top with another tortilla. Heat quesadillas is a lightly greased skillet until lightly browned and cheese is melted. Let cool before cutting into wedges. Service with sour cream and sliced avocados, if you wish.

Hibiscus Sorbet
Roselle lends glorious color and tart sweetness to this elegant frozen dessert, while chili pepper adds just the right amount of heat!

2 cups water
1 cup sugar
½ cup whole dried hibiscus flowers
½ teaspoon chili powder

Combine water and sugar in a saucepan; bring to a boil while stirring. After two minutes, stir in hibiscus and chili powder. Turn off the heat and cover; let steep 15 minutes, stirring occasionally to help sugar dissolve. Strain; reserving liquid in a ceramic or glass bowl.

Let the liquid cool to room temperature, then cover and refrigerate for 4-5 hours. After chilling, pour into an ice cream maker and freeze according to manufacturer's directions.

Sirope de Flor de Jamica
(Hibiscus Sauce)
This sweet and tart sauce is not only delicious served over pound cake, waffles or ice cream, but it makes for a colorful presentation as well.

1 cup dried hibiscus flowers
2 cups water
½ cup sugar
2 teaspoons chopped orange peel
½ teaspoon ground cinnamon

Place the hibiscus flowers in a saucepan and cover with the water and bring to a boil. Turn off the heat and cover; let steep for 15 minutes. Strain, reserving the liquid.

Return the liquid to the pan and add sugar. Bring to a boil again, stirring often to help sugar dissolve. Continue simmer over medium heat until liquid thickens and is slightly reduced, about 10 minutes.

Remove from heat. Stir in orange peel and cinnamon, cover and let steep 10 minutes. Strain sauce into a glass or ceramic bowl and cover. Chill at least 2 hours before serving. Store in the refrigerator for up to three days.