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Hibiscus Flowers (organic)

£15.99

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Product Description

Botanical Name: Hibiscus sabdariffa

Plant Family: Malvaceae (Mallow family)

Botanical Description:
Hibiscus sabdariffa, commonly known as roselle or red sorrel, is a flowering plant native to West Africa but now widely cultivated in tropical and subtropical regions around the world. It is a member of the Malvaceae family, which also includes other well-known plants such as marshmallow and okra. Hibiscus sabdariffa is an annual or perennial herbaceous shrub that can grow up to 2-3 meters in height. It is characterized by its deep red stems, palmate leaves with toothed margins, and large, showy flowers with five distinct petals. The flowers of Hibiscus sabdariffa are typically yellow with a dark red center, but the plant is primarily cultivated for its fleshy calyxes, which are bright red and swollen and enclose the seed pods. These calyxes are harvested for their culinary and medicinal uses.

Introduction:
Hibiscus has a long history of cultivation and use in various cultures around the world. It is valued for its ornamental beauty, culinary versatility, and potential health benefits. The vibrant red calyxes of Hibiscus sabdariffa are commonly used to make refreshing beverages, herbal teas, and culinary dishes. In addition to its culinary uses, hibiscus has been employed in traditional herbal medicine for centuries, particularly in Ayurveda, Traditional Chinese Medicine (TCM), and Caribbean folk medicine.

Preparations:
Tea: Prepare hibiscus tea by steeping dried hibiscus flowers in hot water for 5-10 minutes. Strain the infusion and drink it. Hibiscus tea may be consumed hot or cold and sweetened with honey or sugar if desired.
Cold infusion: Prepare a hibiscus infusion by steeping dried hibiscus flowers in cold water overnight. Strain the mixture and drink it as a hydrating beverage. Hibiscus infusion can be enjoyed on its own or combined with other herbs, fruits, or flavorings to create custom herbal blends.
Syrup: Prepare hibiscus syrup by simmering dried hibiscus calyxes or flowers in water with sugar or honey until reduced to a thick, syrupy consistency. Strain the mixture and store the syrup in a sterilised glass bottle. Use hibiscus syrup as a sweetener for beverages, desserts, and culinary dishes.

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