Hibiscus: A Culinary Herb 🌿

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 An annual of the tropics, the hibiscus plant (Hibiscus sabdariffa) likely originated in Egypt before naturalizing in other warm climates. The culinary variety, called rosella, produces Buff flowers with maroon centers; it’s dried blossom are used in cooking or to produce teas, sweet syrups, and jams. Nutritionally, hibiscus is rich in vitamin C, thiamin, and iron. Medicinally, it offers laxative, diuretic, antibacterial, and antiscorbutic properties. It is loaded with antioxidants that supports the liver, reduce fevers, stimulate the appetite, and relieve colds and flus. It’s anti-inflammatory benefits may help reduce the effects of metabolic syndrome-high  cholesterol, high triglycerides, and high blood sugar combined with extra weight.

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