The gorgeous red hibiscus.
I managed to find some interesting facts about this wonderful plant and I was particularly interested in the news that I could get Hibiscus Tea. I drink herbal teas all the time so I will have to find this newly discovered one. I am told that it lowers blood pressure but don’t quote me on that.
The tea made from hibiscus flowers is known by many names in many countries around the world and is served both hot and cold. The beverage is well known for its color, tanginess and flavor.
It is known as bissap in West Africa, karkadé in Egypt and Sudan, flor de Jamaica in Mexico, gudhal (गुड़हल) in India and gongura in Brazil. Some refer to it as roselle, a common name for the hibiscus flower.
In Jamaica and many other islands in the Caribbean, the drink is known as sorrel (Hibiscus sabdariffa; not to be confused with Rumex acetosa, a species sharing the common name sorrel). The drink is popular at Christmas time. It is served cold, mixed with other herbs, roots, spices and cane sugar. Often it is served mixed with Jamaican rum or wine.
Roselle is typically boiled in an enamel-coated large stock pot as most West Indians believe the metal from aluminum, steel or copper pots will destroy the natural minerals and vitamins.
In Cambodia, a cold beverage can be prepared by first steeping the petals in hot water until the colors are leached from the petals, then adding lime juice (which turns the beverage from dark brown/red to a bright red), sweeteners (sugar/honey) and finally cold water/ice cubes.
Dried hibiscus is edible, and is often a delicacy in Mexico. It can also be candied and used as a garnish.
I hope you found this interesting and if you manage to locate any please let me know.
I photographed this lovely specimen growing against the wall of the Ephrussi de Rothschild villa on Cap Ferrat.
Panasonic Lumix TZ7