Chinese hibiscus

Hibiscus rosa-sinensis

flower · leaf

Large red mucilaginous flowers, in salads, in tea or stir-fried; the young leaves are cooked like spinach.

Origin

Tropical Asia (southern China)

Where to find it

Planted everywhere as a hedge in tropical gardens; in Europe, it is sold in pots as a houseplant, often treated.

Season (United States)

all year round

Preparation

The flowers are rinsed; the green base and long pistil are removed, then the petals are eaten raw in salads, sautéed or infused. The young leaves are cooked for a few minutes.

Molecules

In small amounts, not counted Mucilages · Anthocyanins

Did you know?

In India, its petals were crushed to polish shoes: hence its English nickname “shoe flower”.