Edible hibiscus flower

Edible hibiscus can be grown as an annual in cold climates and a perennial in tropical and subtropical climates - flowers, leaves, and fruit (calyxes) are edible.

Gardening myths - we examine some common gardening myths and give you the information you need to sort truth from myth. Read on to [LEARN MORE]

There are many recipes for hibiscus tea but tea isn't the only thing that hibiscus is good for. Hibiscus, aka Jamaican sorrel or roselle can be made into all kinds of sweet and savory dishes.

Jar of 8 ounces Great for garnishing a martini or glass of champagne 100% natural and sustainably farmed Hand picked and packed in Australia Makes a wonderful hostess gift

Edible flowers are a great way to add color and flavor to dishes, plus they make wonderful companion plants. We share which parts of flowers are edible, how they taste, and how to use them.

Edible hibiscus is the ultimate addition to your edible garden. The showy blossoms are sturnning to look at, and the blossoms and fruits are delicious.

Rather than throw away the hibiscus flowers that I had brewed into tea, I saved them and let them do double duty as candy - hooray for less food waste*.

If you want to add a global traveler to your garden, Hibiscus sabdariffa, or roselle, may be the plant for you. Also called Florida cranberry, red sorrel, Indian sorrel or Jamaica sorrel, the plant is native to West Africa, India and Malaysia and can be found around the world. Believed to have been brought to Florida from Jamaica in the late 1880's, roselle is easy to grow here. A relative of hibiscus and okra, roselle is a tall (7 to 8 feet), tropical, red and green shrub, typically with…

Grow your culinary skills with these pretty—and pretty tasty—ingredients straight from the garden.