Edible Cranberry Hibiscus Shrub
Edible Gardens · plants · Recipe

Edible Cranberry Hibiscus Shrub

PlantsandBeyond

It is so very nice to have kind and caring friends. It is a rarity nowadays to come across a genuine person. Although, a rarity of homegrown food should be a thing of the past and a way of wholesome life. 

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Yesterday, super fun, honest and sweet friend brought her own homegrown cranberry hibiscus for my family to try. I was quite surprised and amazed to taste a real flower brewed in the freshly boiled tea cup and not an old store-bought tea packet. The deep maroon color is spectacular, authentic and the taste is quite potent. Just a couple of brightly colored hibiscus flower leaves will do perfectly for a home-brewed cozy tea beverage.

 

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Very grateful to have this dear person, who restores my faith in humanity; moreover grateful for being inspired to write this post. Because of the authentic lady friend, these beautiful edible flowers are being shared with the rest of my friends.

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PLANT DESCRIPTION

This Plant is a perennial shrub in the subtropics and tropics but can be grown as an annual in cooler climates. It grows rapidly to 1.7 m high with deeply cut leaves similar to Japanese maple. The leaf color of deep cranberry red is highly ornamental: the flowers are a small, very pretty, rose-pink hibiscus type. Cranberry hibiscus is a hardy plant that thrives when it is warm and wet. It prefers full sun but will grow in partial shade. It needs ample water, rich, fertile, well-drained soil that is kept mulched and a pH of 6.1-6.5.

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SHRUB USES

Food: A very nutritious vegetable; the leaves are high in vitamins B3 (niacin), B2, A, and C. It is high in protein and an excellent source of antioxidants and anthocyanins. The young leaves are known for their pleasantly tart flavor, eaten either raw or cooked. As the leaves contain oxalic acid, cranberry hibiscus should not be eaten in large amounts – e.g. as the only raw green vegetable in a salad – or more than once a week.  Cranberry hibiscus leaves retain their color after being cooked. Flowers are used to making teas or other drinks where they contribute color rather than taste. In Central America, the flowers are combined with ice, sugar, lemon, or lime juice and water to make a purple lemonade.

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Edible Landscaping:

The vivid leaf color makes this a good choice as a background plant in ornamental beds. Hardy in U.S. Department of Agriculture plant hardiness zones 9 through 11, cranberry hibiscus grows quickly and requires spacing of 6 to 10 feet.

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Hope you find this edible gardening information interesting.

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Wishing you a colorful and friendly day,💫

Luda@PlantsandBeyond.com🌿

All photographs belong to Luda @PlantsandBeyond.com

©PlantsandBeyond.com 🌱

http://edis.ifas.ufl.edu/ep245

https://greenharvest.com

https://homeguides.sfgate.com/grow-cranberry-hibiscus-42716.html

 

Published by PlantsandBeyond

Green Plants Based Living and Gardening

55 thoughts on “Edible Cranberry Hibiscus Shrub”

  1. Hibiscus Tea is amazing, it is grown and harvested here in Aswan, it is drunk cold for those with high blood pressure and hot for those with low blood pressure. It is a very refreshing drink. It is good to have genuine people in our lives makes all the difference and sharing with neighbours is good what I grew up with, such kindness seems to be getting rarer. Blessing Luda.

    Liked by 4 people

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    1. Oh wow, what a great reflection. Appreciate you shared your thoughts with me. Do you want an edible container or colorful flower container :)? Herbs, such as rosemary will last a long time and will bring lovely scent to your house for the start :). Orchids would love the indirect sun from the window and will add on color, texture, shape and beauty. They are best at cleaning the air, and so are succulents-no care required :).

      Liked by 2 people

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  7. There’s another Hibiscus, Rosella, which is very similar. Its buds are sometimes put in a glass of champagne here. Perhaps you could do that with yours.

    Liked by 3 people

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  14. Such beautiful pictures and I enjoyed the energy of the warmth of genuine company through your post. I remember once that I had eaten a salad made out of a variety of edible flowers from someone’s backyard. It was a very unique experience 🙂

    Liked by 4 people

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  23. I like Hibiscus tea. Delicious. But I have never tasted the infusion made by myself from the plant. During a recent visit of two of my WP friends in Montreal we saw a variety of giant Hibiscus at the Botanical Garden. Beautiful species. So big that they seemed made of plastic! Your photos are gorgeous as always, Luda.

    Liked by 1 person

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  25. Pingback: Edible Viola Flowers – Plants and Beyond
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