Hibiscus

Hibiscus is a genus of flowering plants in the mallow family (Malvaceae). It includes several hundred species of woody shrubs, trees, and herbaceous perennials that are widely cultivated for their showy flowers and, in some species, for food products and fiber.

Most hibiscus species have alternate leaves, often with three to five lobes, and produce one large, funnel-shaped flower with five petals. Flowers are commonly red, pink, white, or yellow and are typically open for a short period. The fruit is a capsule containing seeds, and some species produce edible calyces used in beverages or foods.

Hibiscus is native to tropical and subtropical regions around the world and is now grown in warm temperate zones as well. It is widely cultivated for ornamental use, and many species can naturalize in suitable climates where they escape cultivation. Some cultivars are evergreen in warm climates, while others are deciduous in cooler areas.

Cultivation typically requires full sun and well-drained soil. Regular watering during the growing season is important, and many varieties are frost-sensitive. Plants can be grown as shrubs or trained into small trees and are commonly propagated by cuttings or seeds.

Uses include ornamental landscaping and, for certain species, edible or industrial applications. Hibiscus sabdariffa (roselle) is grown for its calyces, which are dried and used to brew beverages and prepare jams. Other species provide fiber (kenaf) or edible leaves in various culinary traditions.

Notes: The flowers and calyces contain pigments such as anthocyanins, contributing to their distinctive colors. Hibiscus is generally safe when used as intended, but individuals with sensitivities or on certain medications should exercise caution and consult guidance as needed.