The colors of Fall are beautiful with the trees changing into an array of yellow, red, gold, orange and brown. You don’t expect to see many plants producing as you do in the Summer.
There are some exceptions of course. The beautiful Hibiscus Roselle (Hibiscus sabdariffa), with its ruby red calyces and deep burgandy stems. After flowering, the calyx swell with a seed pod at which time we harvest the calyces and peel the red outer covering off to use for teas and jellies and more!
The leaves, flowers and calyces are all edible. The calyces are well known around the world for their gorgeous red color for your teas. In Jamaica they call their drink, Jamaican Sorrel which is made from the hibiscus calyx along with fresh ginger and sugar. It is delish!!!
I do have one hibiscus plant but it bloomed late so I only have a few calyces to pick BUT I am lucky enough to have some good friends that invited me to the farm they work at to pick all I wanted!
My friend Denise helped me process this giant load of hibiscus. I could not have done it without her. 🙂
Here is an Herb Profile for you about Hibiscus:
Herbal Lesson on Hibiscus
Hibiscus sabdariffa, also known as Roselle or Jamaican Sorrel, is a beautiful tropical plant with reddish green leaves, red stems, red calyces and pale yellow flowers with a red center. It can be grown here in Georgia if started early enough because it flowers in late summer.
Edible uses: The leaves, flowers, calyx are all edible. The red calyx swells up after flowering and then peeled to dry for teas.
To make tea: Use 1 T fresh calyces or 1-2 teaspoons dried per cup of water. Steep 10 minutes. Sweeten.
This syrup will keep for at least a year. Once opened, it will keep for months if refrigerated. The syrup is delicious over crepes, fresh fruit, custard, ice cream. To make cordial, a very small quantity of syrup can be added to a glass and filled with water. The syrup can also be added to milk to make a delicious drink.
5 cups sugar
4 cups water
4 cups calyces, chopped
Heat the sugar and water in a large saucepan until the sugar is completely dissolved. Add the calyces and bring to the boil. Lower the heat and simmer gently until the volume of liquid is reduced by a third. Remove from the heat and strain. Bottle the syrup while still hot into clean bottles and seal. The strained calyces can be eaten as a dessert with ice cream or custard.
Medicinal Uses: Good for the cardiovascular system – can help maintain healthy cholesterol and blood pressure levels. Full of antioxidants, high in vitamin C
Cooling to the body and astringent due to the tartness so helpful for fevers, excess fluid, hot flashes, sore throats.
Hibiscus and Ginger Tea : 4 T fresh hibiscus and a few slices fresh ginger to a quart jar, add boiling water, let steep 10-15 minutes. Sweeten with sugar, honey – I used coconut sugar.
www.bellavistanaturals.com – Anne-Marie Bilella – Bella Vista Farm
Have a beautiful day friends!