Fresh Hibiscus

An introduction to this delightfully strange plant

I've been a part of a local CSA (community shared agriculture) for the past several years, which means every summer, I get the bulk of my produce fresh from a farm just outside of Charlottesville. I love the concept of CSAs generally because it helps me to be more connected to the food I eat and to consume more thoughtfully and seasonally. It also exposes me to new foods and ones I wouldn't normally incorporate into my regular diet. And my particular CSA has another delightful attribute--some of their crops are pick-your-own, which means I really get to see and experience where my food is coming from, by going out to the fields and harvesting it myself.

This year, they decided to grow hibiscus, and as soon as I saw the weekly newsletter with a photo of the plant ready for harvest, I knew I had to go check it out. I mean, look at it!!

I would have never guessed that what created the hibiscus flavor that goes into teas and other things is this weird and wonderful pod thing (technically called a calyx) that forms after the flower blooms on a hibiscus plant. They grow on these thick stalks of the hibiscus bush (particular varieties are grown for culinary use, others are ornamental), and you simply pick them or cut them off to harvest.

Inside the calyx is a seed pod, which is not used in the culinary process. Once picked, you peel the red outer layer off of the seed pod, and this juicy outer skin is what is used to flavor things.

I made a hibiscus tea, which simply requires peeling of 4-5 calyxes and steeping them some boiling water for a few minutes. You can eat the calyxes afterward too--even after steeping, they still have a good amount of tart flavor and are softened from the process.

You can dry hibiscus to keep for use in teas for months to come, or incorporate it into jams/jellies/sauces. It's a super great source of Vitamin C, and is packed with flavor (it's similar in flavor to a cranberry).

All that aside, I just can't get over how fun and unique this plant is and the fact that we live in a world where nature is so diverse and intricate, and that nourishment comes to us in such unusual and delightful forms. What a gift that is.