Table of contents
- Edible hibiscus flowers
- Chinese rose mallow (Hibiscus rosa-sinensis)
- Roselle (Hibiscus sabdariffa)
- Shrub marshmallow (Hibiscus syriacus)
- Marsh marshmallow (Hibiscus moscheutos)
- Make hibiscus tea
- Make hibiscus flower syrup
- Salad with hibiscus flowers
- Decorate cakes with hibiscus flowers
Whether you cultivate a hibiscus in the garden or as a houseplant, the flowers are simply gorgeous. The plant, which originates from Asia, belongs to the mallow family. More than 500 species are known. In Germany, the marshmallow as a house or container plant and the garden marshmallow in outdoor cultivation are very popular. Which flowers are edible and how are they prepared?
Edible hibiscus flowers
Modern marshmallows produce decorative, funnel-shaped flowers from spring through fall. New breeds are available with double flowers. The decorative flowers of the hibiscus are not only an eye-catcher, some varieties are edible. You can eat them raw or cooked or decorate drinks, cakes and desserts with them. You can also put the marshmallow blossoms in syrup to preserve them.
Chinese rose mallow (Hibiscus rosa-sinensis)
The evergreen Chinese marshmallow has been the national flower of Malaysia since the 1960s. A red hibiscus blossom can be seen on the state coat of arms. In Germany it is also known as the Chinese rose. Hibiscus rosa-sinensis is not suitable for outdoor use. It prefers a warm location, but should not be exposed to the blazing sun. In summer he also feels very comfortable on the balcony.
The magnificent, partly double flowers can be used and eaten raw to decorate food and drinks. The flowers of the Chinese rose mallow are considered anti-inflammatory. They are used in dried form for tea preparations. Blossoms of the rose mallow are particularly colour-intensive. This property is used to color food.
- Flower: white, yellow, orange, red with red stamens and yellow stamens
- Flowering period: June to August
- Height: up to 1.5 meters high
- Cultivation: houseplant
- Pruning: Cut back in winter to stimulate flowering
- Site: warm, moist, repot every 3 years
- Overwinter: in a sheltered, shady spot indoors
Tip:
All hibiscus species need a lot of moisture. It is essential to prevent waterlogging by ensuring good water drainage. Especially with indoor plants, waterlogging is one of the most common reasons for a failure to flower.
Roselle (Hibiscus sabdariffa)
The roselle is also known as Sudan marshmallow or African mallow. It is an outstanding hibiscus species native to Asia. In its homeland, the flowers of the roselle are used in the production of desserts, liqueurs and lemonades. When dried, its flowers can be used to prepare a tasty and health-promoting tea. Tea made from roselle blossoms stimulates the circulation, has a draining effect, prevents colds and helps with the desired weight loss.
In women going through the menopause, it is used successfully against depressive moods. In Senegal, the tea is served ice-cold with a lot of sugar under the name "Bissap". In Trinidad, a syrup is prepared from the calyx of the roselle with cloves, cinnamon and sugar, which is used as the basis for numerous cocktails and cold drinks.
- Blossom: bright red
- heyday: August to September
- Height: up to 3 meters high
- Cultivation: in Germany only in the greenhouse
- Location: warm, humid
- Cut: Cut back from the end of March
- hibernate: sheltered in the greenhouse
Shrub marshmallow (Hibiscus syriacus)
The shrub rose, which is widespread in German gardens, is also known as the Scharon rose or festival flower. This variety has adapted perfectly to the Central European climate and spoils us with its wonderful blooms with minimal care. The flowers, which reach a diameter of up to 7 centimetres, usually have a dark red centre.
Shrub marshmallows are excellent for planting in tubs. The flowers of the Hibiscus syriacus can be used to decorate cocktails or sparkling wine. You can eat them raw or cooked. They are a real eye-catcher on desserts!
- Blossom: white, pink, crimson, blue, violet, dark red in the center
- heyday: July to September
- Height: up to 4 meters high
- Cultivation: outdoors or as a container plant
- Location: warm, humid
- Cut: educational or maintenance cut in spring
- hibernate: outdoors, protect the roots with a layer of mulch or brushwood
Marsh marshmallow (Hibiscus moscheutos)
A real insider tip among Germany's hobby gardeners is the marsh marshmallow, the Hibiscus moscheutos. With its huge flowers, which can reach a diameter of up to 30 centimeters, it is also called giant hibiscus. The bushy plant feels at home in full sun in the garden. The giant hibiscus needs a nutrient-rich soil.
You can eat the beautiful flowers, use them to refine salads or dry them to make tea. A salad with Hibiscus moscheutos blossoms looks great and is very healthy due to the high vitamin C content.
- flower colors: white, pink, red
- heyday: July to October
- Height: up to 2 meters high
- Cultivation: Outdoor or container plant
- Location: very sunny, warm, humid
- pruning: in late autumn
- Floor: rich in humus
- hibernate: outdoors with winter protection
Make hibiscus tea
Tea made from hibiscus blossoms can be enjoyed hot or cold, either pure or mixed with rose hips. The high content of vitamin C makes the flowers a real superfood. With the sour taste, hibiscus flower tea is very refreshing.
Instructions
- Lay out the flowers on kitchen paper and dry
- turn several times
- dry and store closed in jars
- Pour boiling water over a handful of dried flowers
- Let steep for 6 to 8 minutes
- enjoy hot or cold
A notice:
Only use the flowers of unsprayed plants to make tea, syrup and salad or for decoration.
Make hibiscus flower syrup
Hibiscus blossom syrup can be made at home with little effort. From a small amount of syrup poured with water, you get a refreshing drink at any time. Delicious cocktails or sparkling wine can be refined with a few dashes of hibiscus blossom syrup.
Instructions for 350 milliliters of syrup:
- Bring 0.5 liters of water to a boil
- Add 20 grams of dried hibiscus flowers, a slice of lemon and 150 grams of syrup sugar
- Boil the mixture briefly
- Leave for 24 hours
- Season with cloves or cinnamon
- strain through a cloth
- Pour into small bottles using a funnel
The deep red hibiscus blossom syrup is filled in decorative bottles and makes a great gift. If you want to put fresh hibiscus blossoms in the syrup, you should use small jars instead of bottles so as not to damage the blossoms. It is also very decorative if you soak a hibiscus blossom in light elderflower syrup.
Tip:
Gin and tonic with a hibiscus blossom in the glass is a real eye-catcher. The drink benefits from the sour taste and the slight red color.
Salad with hibiscus flowers
In the salad you can use hibiscus flowers like lettuce. An unusual idea is not only to mix the salad with chopped flowers, but also to present the salad in flowers of the giant hibiscus.
Instructions
- Prepare a salad of garden vegetables, if you like
- Cut fresh hibiscus blossoms into strips and add
- Place the giant hibiscus flower in a flat glass bowl
- Fill in the salad
Decorate cakes with hibiscus flowers
Decorating cakes with edible flowers is a great idea for all hosts looking for a surprise. Quark cakes are particularly suitable.
Instructions
- wash flowers
- dry carefully with kitchen paper
- place on the cake
- store in the fridge
A notice:
"A lot helps a lot", this wisdom does not apply when decorating cakes and desserts with hibiscus blossoms. Even a single flower in the middle draws everyone's attention.
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