Since the days of ancient Rome, wild hibiscus flowers have been eaten as food and used to make medicine and tea. They are also used as garnishes for plates and cocktails. Their taste is generally described as a blend of cranberry and citrus.
False Roselle
False roselle hibiscus--which are also called red-leaf or African rose mallow hibiscus--are found in the United States, Australia and Central and Eastern Africa. The red and bright yellow blossoms aren't edible, but you can eat the roots and the leaves.
Rose of Sharon
The Rose of Sharon hibiscus grows wild in China, Eastern Asia, India and parts of centralized Europe. Its blossoms come in a variety of colors that include blue, violet, white and pale pink. Every part of the flower is edible. It's renowned for its nutty, mild flavor.
Cotton Rose
Cotton rose hibiscus grows in China, Japan and the southern region of the United States. They aren't considered as tasty as the Rose of Sharon, and only the leaves and roots should be eaten. Their petals bloom in white, cream and pink.
Native Rosella
Like the Rose of Sharon, you can eat the petals, leaves and roots of a Native Rosella hibiscus. They grow in Queensland, Australia, and produce pink and white blooms, or white blooms tipped with pink. One cooking recommendation is to steam its leaves to eat as spinach.
Tags: Rose Sharon, hibiscus grows, leaves roots, Native Rosella, United States