Herbaceous plant up to 2 metres in height with brownish-red and green mottled foliage. The stems are upright and thin, with 3- to 5-lobed, deeply furrowed, delicate leaves. This hibiscus species produces dark red to wine-red flowers with prominent fine veins and five bright red petals. The fruit is a reddish capsule containing up to five dark seeds.
The delicate young leaves of the red-leaved hibiscus are a little reminiscent of sorrel as they have a slightly sour, fresh taste and are eaten like spinach in parts of Africa and Brazil.
We dry red-leaved hibiscus for tea and spice blends and harvest it for the kitchen where it is used in salads, as spinach or for decoration. The beautiful flower is a great bonus for visitors to our garden.
Democratic Republic of Congo, Zambia, Angola
Rühlemann’s Kräuter
The delicate young leaves of the red-leaved hibiscus are a little reminiscent of sorrel as they have a slightly sour, fresh taste and are eaten like spinach in parts of Africa and Brazil.
We dry red-leaved hibiscus for tea and spice blends and harvest it for the kitchen where it is used in salads, as spinach or for decoration. The beautiful flower is a great bonus for visitors to our garden.
