This tender perennial plant grows in a an upright, leggy manner up to 6 feet tall. It looks best pruned back to maintain a small bushy shape. It tolerates some shade, is highly resistant to root-knot nematodes, is not affected by pests or diseases, tolerates drought conditions, and is a great container plant. As of yet, I have found no negatives for this edible.
The burgundy leaf color reminds me of Japanese Maples. For best leaf color, place this shrub in a sunny spot. Without full sun, the leaves do not attain their best color. For much visual interest in your garden consider grouping it with bright green and silver colored plants. Red Leaf Hibiscus is easy to start from seed. Harsh frosts can kill it so this gardener plans on protecting it from a severe frost. It tastes too good to take a chance on loosing it.
The young, shiny, burgundy leaves can be used raw in salads, as a wrap, or gently stir fried. Leaves have a very pleasant flavor that I would describe as a tangy mix of cranberry/sorrel and are delicious on a sandwich or just popped in your mouth when wandering in the garden.
There are many varieties of Red Leaf Hibiscus. Mine is "Red Shield" and described as having iridescent maroon leaves with deep red flowers growing 3-4 high and 4-6 feet wide for zones 8-10. Other varieties include: Maple Sugar, Panama Red, Panama Bronze, Mahogany Splendor, and Haight Ashbury. If you are growing outdoors in Lehigh Acres, chose your variety carefully paying special attention to the zones. I have lost so many plants here in Lehigh because of frost that I tend to be on the shy side and only chose plants that thrive in zones 8-10.
Some cultivars don't flower. My "Red Shield" has yet flower, but with shorter Fall days approaching I am hopeful it will show me its blooms. Varieties that do flower, only open for one day. The edible, funnel-shaped flowers are either pink or yellow with a red-purple "eye". Flowers can be dried to make a sweetened iced tea and need to be stored in a cool dry place. This is NOT what most of us think of as sorrel or hibiscus tea from Roselle Hibiscus (Hibiscus sabdariffa). I cannot vouch for the flavor since mine has yet to bloom, but I can't wait to try.
Sent to Lehigh Acres News Star for November Edible Plant of the month.
