Hibiscus
Hibiscus syriacus
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This is an impressive species of flowering plant in the mallow family (Malvaceae). It is native to south-central and southeast China, but widely introduced elsewhere. Leaves when young can be consumed raw or cooked. A very mild flavour, though slightly on the tough side, they make an acceptable addition to the salad bowl. A tea is also made from the leaves. A mild flavour is produced by the flowers and they have mucilaginous texture; great in salads. Root is edible but quite fibrous. A low quality fibre from the stems can be used for making cordage and paper. Also, hair shampoo can be made from the leaves. This flower is referred to as the Rose of Sharon.
Seed Life Cycle
Perennial.
Colours
Colours vary but are often pink, red, blue, lilac and white.
Height
It can grow to 3 metres (9'), sometimes a bit taller depending on various conditions.
Health Benefits
Hibiscus leaves are diuretic, expectorant and stomachic. A decoction of the flowers is diuretic, ophthalmic and stomachic. It is also used in the treatment of several skin conditions.
Dye
Black or green dyes can be obtained from the flowers, leaves and stems combined and orange-gold to brown dye can be obtained from the flowers. However, some flowers can create a blue dye.
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Types of Wild Food
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