Hibiscus acetosella

Perennial

HomePerennialHibiscus acetosella

Not known

Family: Malvaceae
Height: 1.5 m / 5 ft
Sun
Light, Medium and Heavy Soil
Moist

Plant Rating

Edible Uses: 3 of 5
Medicinal Uses: 2 of 5
Other Uses: 2 of 5

Native Habitat

Cranberry Hibiscus Hibiscus acetosella native habitat is Not known

Edible Uses

Leaves - raw or cooked. An acid flavour with a mucilaginous texture, they can be added to salads or used in soups, stews etc. They can be cooked with other foods to give them an acid sorrel-like flavour. Yellow-flowered types with green leaves are most popular for this purpose, but red-flowered types with dark red leaves are also eaten. Types with decorative pinkish-brown leaves are used in fresh salads, being appreciated for their special rather sour taste. The red flowers and possibly also the leaves are occasionally used to make a tea, somewhat similar to the use of the red calyces of Hibiscus sabdariffa. Root - it is edible but is very fibrous. Mucilaginous, without very much flavour.