Dried Hibiscus Flowers are an healthful and naturally tasty culinary and medicinal herb. Rich in vitamin C and antioxidants, beautiful fresh cut Hibiscus Flowers can eaten in salads, while the dried petals are most often brewed in tea. This tea has a naturally fruity and refreshing flavor while being chock full of immune boosting vitamins. In Mexico, Hibiscus Flower Tea served sweetened and served over ice is a popular known as Agua de Jamaica, or "Jamaica water." The tart flavor is reminiscent of mild cranberry juice. Hibiscus flowers are also used to make jam, and hibiscus infused water can be used as a hair rinse to enhance shine, health, and color. Crushed Hibiscus flowers also make a beautiful garnish to sprinkle on top of baked goods
To make Hibiscus tea, pour a cup of boiling water over a tablespoon of flowers and allow to steep until the tea is a beautiful ruby-red color. Serve with honey or your favorite natural sweetener, or pour over ice for a refreshing caffeine free beverage.
History and Background:
Hibiscus Flowers are well known to gardeners in Southern California and Florida, where the colorful blooms adorn many gardens/ These herbs come from a member of the mallow family known as Hibiscus sabdariffa, or more commonly the "rosemallow." The mallow family is a genus of tropical and sub-tropical plants that includes cocoa, cotton and okra as well as other natural herbs from such regions.
In India (where whole Hibiscus Flowers are offered to the Hindu deities Kali and Ganesha), a dried powder make from such organic herbs is made into a paste and applied to the scalp.