There are more than 200 species of hibiscus, but we carry only the edible kind! Hibiscus is a flowering plant from the Malvaceae family, native to warm, tropical climates. Hibiscus is often intercropped with peanuts and may produce a response in those with severe peanut allergies, read more about it here.
The flavor of hibiscus petals is cranberry-like, sweet and slightly earthy. Although both the petals and leaves are edible, we carry the dehydrated petals which make flavorful teas or can be infused into oils. The petals can also be crumbled dry onto the tops of salads or rehydrated in soups, ice creams and sorbets.
"How many flowers there are which only serve to produce essences, which could have been made into savory dishes." -Charles Pierre Monselet, French author (1825-1888)
Flavor of Hibiscus Flower
This edible flower is cranberry-like and sweet with earthy notes and pairs well with lavender, mint, rosemary, and thyme.
Uses of Hibiscus Flower
Make teas and infused oils. Crumble and top salads. Add to soups, ice creams and sorbets.
Hibiscus Flower Recipe
For 4-5 T of mix: Grind 1/4 oz dried hibiscus into fine powder and mix with 2 t toasted sesame seeds and kosher salt, 1 t thyme and oregano, and 1/2 t ground cumin