hibiscus sabdariffa

Botanical Name: Hibiscus sabdariffa
Family: Malvaceae (Mallow family)

What We're Growing:
We grow roselle hibiscus (Hibiscus sabdariffa), prized for its ruby-red calyces that form after the flowers drop. The plant’s bold foliage and dramatic blooms make it a tropical showstopper — but it’s what comes after the bloom that holds the most value.

How We Use It:
We harvest the tart, cranberry-like calyces to brew hibiscus tea — served iced in warmer months or blended with herbs like mint, ginger, and lemon balm. The tea is tangy, cooling, and naturally rich in vitamin C. We also dry the calyces for syrups, oxymels, and herbal wellness blends.

Why It’s Good for You:
Hibiscus is a cooling, circulatory-supportive herb known for its ability to lower blood pressure and support heart health. It's rich in antioxidants, especially anthocyanins, which help combat inflammation, reduce oxidative stress, and protect blood vessels.

Traditionally used to soothe the liver, support digestion, and balance fluid retention, hibiscus is also mildly diuretic — helping the body gently release excess water and heat. In folk medicine, it’s often used to ease headaches, cool fevers, and support metabolic health, especially when blended with other herbs.

In the Garden:
Hibiscus thrives in hot climates with full sun and well-drained soil. It’s grown as an annual in most temperate regions and requires a long growing season to produce harvestable calyces. The large flowers attract bees and hummingbirds, and the plant’s branching form makes it both beautiful and functional.

Fun Fact:
In many traditional systems, hibiscus tea is known as "sour tea" and used to cool the body, reduce blood pressure, and calm the heart — making it a cherished summertime remedy in herbal traditions from Africa to the Caribbean.