General Description: Hibiscus (Hibiscus sabdariffa), a plant native to the region stretching from India to Malaysia, is cultivated for the large, ruby red, refreshingly sour, fleshy calyxes of its blossoms. A cousin of okra, which has similar blossoms, hibiscus was brought at an early date to Africa. From there it reached Jamaica at the beginning of the eighteenth century through the slave trade. Although hibiscus has a tartness similar to sorrel and is often called red sorrel, it is not related to that plant.

Hibiscus has a pleasantly tart and sour taste with a raspberry, rhubarb, and plum character and a floral, berrylike aroma. Because of its vibrant red color, it livens up refreshing teas and other cooling drinks. Hibiscus is used fresh for making wine, jelly, syrup, chutneys, gelatin desserts, beverages, puddings, and cakes. Dried hibiscus is used for tea, jelly, marmalade, ice cream, sherbet, flavored butter, fruit tarts, and other desserts.

In Central America, ruby red hibiscus drinks are important at Christmastime. The tender leaves and stalks are added to soups and curries and, in Latin America, eaten as salad with chile sauce. The seeds, brewed like coffee, have been used as an aphrodisiac. Jus de bissap, a cold hibiscus drink often called the national drink of Senegal, is also popular in neighboring parts of West Africa.

Chinese hibiscus (H. rosa-sinensis) has flowers that are eaten raw or steamed, or used for coloring foods such as preserved fruits and agar-agar jellies. The young leaves are sometimes eaten like spinach. The edible flowers of rose of Sharon (H. syriacus) are used as a tea substitute.

Purchase and Avoid: Fresh hibiscus may be found in markets in Central America, Mexico, and the Caribbean, especially Jamaica. Dried calyxes may be found in Central American, Mexican, and Caribbean groceries.

Serving Suggestions: Add rum and a squeeze of lime to African Hibiscus Punch (recipe above) for a rose-colored Caribbean cocktail. Steep hibiscus blossoms in the custard for ice cream (strain out before freezing).

Food Affinities: Apricot, basil, cinnamon, cloves, custard, ginger, ice cream, honey, lemon, lime, peach, red currant, vanilla.