These three types of hibiscus are on my summer trial. This is NOT the hibiscus sold in Lowes and Home Depot that most people have in their flower garden. Each variety can be used in a different way. Since I cannot tell you how they will do this summer, I will share my research on each of them. Please comment with more information and I will update this post.
Roselle hibiscus can be used to make tea from the sepals, or calyx, that surrounds the seeds. It might lower blood pressure, is high in vitamin C, and can be made into jam, jelly, wine, pie, or sauces. Some wonderful recipes can be found here.
Roselle care is similar to eggplant and okra. It can be started from seed or cuttings and prefers full sun and HEAT. I can attest that these plants have LONG tap roots and do not transplant well. Seed this annual where it will grow then thin. Each plant grows up to 7 feet tall and wide. The calyx should be gathered when tender, crisp and plump. Up to 16 pounds of fruit can be gathered per plant!
This was considered a hibiscus and now is classified as Abelmoschus (Okra) but the name still remains.
It has edible leaves, flowers, seedpods, and mature seeds. Sunset Hibiscus tolerates heat, almost pest free, but is frost sensitive.
There are two thoughts with harvesting: from the bottom up allows the rest of the plant to continue growing OR pruning sends out new shoots.
Edible hibiscus grows up to 6 feet high and 3 feet wide in full sun or part shade. The blooms are up to 8 inches in diameter.
Young red leaves can be added to sandwiches, salads, or used in stir fries. Flowers that only open for one day can be used in salads.
The leaves are green with red veins, instead of red, when not in full sun. This plant doesn't mind drought conditions and requires little care. Red Leaf Hibiscus readily self seeds, is very easy to transplant or propagate from cuttings.
Plant at least 2 feet apart. Prune to make bushier. Seed packet states it is perennial in zones 9B-11.
