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Food Trends: Hibiscus

Flower Power

I love the hibiscus flower! It’s edible, delicious and beautiful. Originally from Africa, these bright trumpet-shaped flowers thrive in any sunny, warm climate — there may even be hibiscus blooming in your back yard. Both the flower and the leaves have a tart, raspberry-like flavor and I’m seeing more and more products using hibiscus in interesting and delicious ways.

My Best Hibiscus Picks

One fantastic product on the market — Wild Hibiscus Flowers in Syrup — features hand-picked roselle (Hibiscus sabdariffa) flowers from Australia candied in a semi-sweet syrup. Place a bud in a champagne flute, drizzle some of the syrup and pour in sparkling wine or water. The flower looks beautiful in the glass and the tart flavor adds complexity. Try it in lemonade, too! Spoon the syrup over ice cream for a vibrant accent.

Republic of Tea has a line of Hibiscus Superflower Teas blended with berries and fruits that combine the flavor of hibiscus with lime and blueberry. Try hot or iced.

Gaia Herbs has a Single Herb Hibiscus Flower supplement that claims to help support cardiovascular health.

And Enfusia’s Hibiscus Bath Bomb turns your bath water a soothing pink color and fills the room with delicate raspberry aromas.

I can’t get enough of this amazing flower. The flavor is welcoming and nuanced, and brings a welcome splash of color, beauty and flavor into your home.*

*Pregnant or nursing women should consult with their physicians before consuming hibiscus. Look for dried, edible hibiscus flowers (often called “flor de jamaica” in specialty shops and Mexican food markets). If you want to try fresh hibiscus, do your research to make sure you have an edible variety and check that it was grown without the use of toxic pesticides or herbicides.

I’d love to hear about the colorful ways you’re using hibiscus. Leave a comment or recommendation below.