What is hibiscus made from? Sudanese rose: growing and care at home. Growing and care

Prepared from Sudanese rose flowers. It is characterized by a rich color, unique aroma and taste. It is always welcome: you can use it to warm up in the evening, and on a hot day to quench your thirst and refresh yourself.

Where does it grow?

Sudanese rose or hibiscus is a plant from the Malvaceae family. Its historical homeland is India; today the Sudanese rose can be found in almost all countries with a tropical climate. It has taken root well in China, Mexico and Egypt, and grows well in Thailand and Sri Lanka. The high-quality product from which aromatic tea is prepared consists of dark red rose petals and cups with undercups.

What properties does the plant have?

In the East, people have been drinking red tea since ancient times for at least several thousand years. Its composition includes important for human body vitamins and amino acids.

In a number Arab countries tea is used in alternative medicine. This is an excellent remedy for normalizing blood pressure. It is believed that if you take it hot, your blood pressure will increase, and if you take it cold, then, on the contrary, it will decrease. However, it is necessary to take into account individual characteristics body.

Hibiscus has others beneficial features. The flower infusion is valued for its healing effects: antimicrobial, sedative, diuretic, laxative and restorative.

Benefit! Tea is good not only for the heart and blood vessels, it stimulates intestinal motility.

Hibiscus has many chemical components:

• flavonoids;
• anthocyanins;
• vitamins A, B, C, P;
• carbohydrates;
• amino acids;
• pectin;
• polysaccharides;
• acids – citric and linolenic;
• antioxidants;
• microelements containing calcium, potassium, sodium, magnesium, iron.

The low-calorie infusion is made from natural ingredients; it is able to remove excess fluid from the body along with toxins, thereby eliminating swelling. Antioxidants in large quantities successfully resist free radicals, which helps prevent premature aging and helps prolong youth.

Anthocyanins, which have a beneficial effect on blood vessels, color the infusion a beautiful ruby ​​hue. Linolenic acid is an excellent assistant in the fight against excess weight.

Benefit! If you take hibiscus tea regularly, you can strengthen your immune system.

Nutritional value of 100 g of quality product

100 g of prepared infusion contains:

• 0.3 g protein;
• 0.6 g carbohydrates;
• 0.01 g fat.

Unsweetened hibiscus tea has a calorie content of 5 kcal per 100 ml. If you add sugar, then energy value will increase to 20 - 28 kcal.

What are the contraindications?

Sudanese rose tea is considered absolutely safe for a healthy body. It contains no caffeine and can be drunk by people of any age.

But there are also contraindications in which a safe infusion can harm the body. Hibiscus will have to be abandoned in case of allergic reactions, individual intolerance, hypotension, ulcers and gastritis with high acidity.

Carefully! The infusion should not be taken by women who are breastfeeding and should not be given to small children under 3 years of age.

Making tea

There are many recipes for making hibiscus tea. The most popular brewing method is to pour boiling water over the dry brew and wait for 5 or 7 minutes. Sudanese rose petals are useful to use because they contain vitamin C, protein, amino acids and pectin.

It is not recommended to boil the infusion for a long time: it acquires a dirty gray color; under the influence of high temperature, natural dyes decompose. For brewing, use ceramic or glass containers; a metal teapot will change the taste.

To prepare cold hibiscus, you need to cool it until room temperature and then drop pieces of ice into the glass.

There are other options for how to prepare cold hibiscus. Some manufacturers place on the packaging useful information what hibiscus tea is made from, and recipes:

• Pour cold water over the Sudanese rose petals and let them steep for 2 hours.
• Boil it.
• Refrigerate.
• Add ice cubes.

And another recipe for a cold version

• Pour 1 or 2 tablespoons of hibiscus with water at room temperature and leave for 2 or 3 hours.
• As soon as the infusion turns ruby, it is ready.
• To sweeten hibiscus, add honey, raisins or fructose.

The petals are infused again up to 5 times. If the infusion is stored indoors, it should be consumed within 2 days. Brewed petals can be added to various dishes, which will only benefit from it, because hibiscus will give them an unusual aroma, color and taste.

When buying a product in a store, pay attention to the fact that the flowers should be whole and not crushed.

Sudanese rose, Venetian mallow, pharaonic flower, rosella - popular names Hibiscus sabdariffa, which is also called hibiscus.

Red, dried petals of this beautiful plant have recently begun to be imported into our country. The drink made from hibiscus has been known since ancient times in many countries.

In Sudan, Mexico, India, China, Thailand, and Sri Lanka, Sudanese rose is grown on an industrial scale.

In Egypt, aromatic tea made from it is considered a traditional drink. We will consider further how to grow and care for this exotic flower at home.

The Sudanese rose was first mentioned during the times of Ancient Egypt, when healers began to use its healing properties in treatment. In those ancient times, it was believed that this magnificent flower could cure any ailment. Many centuries have passed, and some still endow the plant with healing and magical properties. Thus, Muslims revere the plant and associate the five petals of a rose with religious commandments.

Most people know about this plant only that a sweet and sour drink is brewed from its dried petals. In countries where roses are cultivated everywhere, they are used much more widely. Prepared from the flower delicious jams and jelly, aromatic drinks, and the stems of the young plant are added to main courses and salads.

This is a herbaceous shrub that in natural conditions can grow to a height of 3–3.5 meters. The root system is quite long and deep, and the crown is branched. The stems of the young plant are green, with a reddish color. As it matures, the stem becomes covered with the finest gray bark. The leaves are serrated along the edges and rough. In the upper part of the plant the leaves are pointed, in the lower part they are oval. The flowers of the rose are large (up to 6 cm in diameter), bright, dark red in color, located on the stem and attached to it with a small peduncle. The flower petals are thick, the flower cup is fleshy and juicy. It is in it that a large amount of useful substances is concentrated.

Many indoor plant lovers grow this wonderful And useful flower at home. For self-cultivation, propagation is used. Cultivation is carried out in two ways - propagation by seeds and cuttings.

Growing from seeds

It is believed that growing such a rose from seeds is much easier. Firstly, this method is less labor-intensive, and secondly, the flower seeds have good germination even after 5 years. The seeds are bought in a special store, but you can also get them from packaged Hibiscus tea.

Planting seeds in greenhouses or pots is carried out as follows:

1. Before planting, you need to disinfect the planting material. To do this, the seeds are soaked for 30–60 minutes in a weak solution of potassium permanganate.
2. After time has passed, the seeds should be washed well in running water. Next, for germination, they are soaked in a growth stimulator (planting material is placed in a cloth soaked in the solution).
3. After 3–4 weeks, young sprouts will appear; seeds with sprouts are sown in prepared separate pots. If the seedlings will be planted in a greenhouse or soil, then it is better to sow in a disposable container.

Rose is pretty demanding on soil composition. For it, it is better to choose a special soil mixture that has good drainage properties and is also fertile. The best option- This purchase of ready-made soil. But you can also prepare the soil mixture yourself. Sand is taken as the basis and humus, peat, and high soil are added to it. It is recommended to add wood ash as fertilizer.

Planting by cuttings

helps preserve the decorative features of the flower. Growing a flower using this method is not difficult; you just need to follow some agrotechnical rules, which include the following points:

1. Cuttings should be used only from young (one-year-old) shoots. It is allowed to use the upper shoots that remain after pruning.
2. The best period for rooting is spring or the second decade of summer. It is important that the shoots have time to take root before the first cold weather.
3. If cuttings are harvested directly from the bush, then the lower cut should be 0.5–1 cm below the bud.
4. The best cutting length is considered to be 10–15 cm. 3–4 viable buds should grow on it.
5. 24 hours before planting, the cuttings are lowered with their bottoms into a stimulating solution for root growth.
6. Next, the cuttings are planted in a moist soil mixture, which consists of peat and sand with the addition of humus and leaf soil.
7. To create a greenhouse effect, the planted planting material is covered with a transparent plastic bottle.

The cuttings take root completely in 1–1.5 months. Throughout this period they should provide proper care And create optimal conditions for growth:

• depending on the time of year, the temperature should be maintained at 19–25 degrees;
• it is necessary to monitor the condition of the substrate, prevent it from drying out and moisten it in time;
• Planting material should be regularly inspected; rotten and diseased cuttings should be removed.

After the cuttings take root well and the buds begin to grow, you should pinch off the tops. This is necessary for good branching of seedlings.

Caring for hibiscus at home

The plant loves abundant watering And good lighting, but does not tolerate direct sunlight and drafts. With a sharp change in temperature or draft, the flower can shed its wonderful flowers. It is worth noting that they appear only 5 years after planting.

The optimal temperature for the plant is 20 degrees. Moreover, in winter it should be higher than 15 degrees, and in summer – no higher than 25 degrees.

Often, due to lack of air humidity, the tips of the flower leaves dry out. To prevent this from happening, the leaves must be sprayed with water. In an older, already woody plant, you can cut off the crown. After pruning, the wounds are covered with garden varnish.

During the period of active growth, the Sudanese rose needs feeding. It is better to fertilize the plant with bacterial liquid fertilizers. They must be used strictly according to the instructions indicated on the packaging.

This flower is susceptible to some diseases and pests. Frequently occurring diseases are anthracnose and bacterial cancer, pests - spider mite and aphids. To combat them, only spraying and treatment are used. medicines. But you can also deal with insects manually. In more severe and advanced cases, the flower dies.

Use of hibiscus in cooking and medicine

In the minds of many, only aromatic and tasty tea is prepared from flower petals. But where this plant grows in nature, desserts, jam, compote, cocktails and a special tincture are prepared from it. Stems young flower used as vegetables.

The petals that remained after tea definitely eaten, as they contain many antioxidants, vitamins and antiseptic substances.

Tea gives the body energy, normalizes blood pressure, has a beneficial effect on the walls of blood vessels, and helps improve vision. And in the East, hibiscus tea is considered the main healing drink. It has been proven that tea has a healing effect for the following problems and diseases:

• tea, which is prepared according to all the rules, can soothe heartburn;
• With regular consumption of tea, constipation is eliminated and the functioning of the gastrointestinal tract improves;
• tea contains a large amount of microelements and vitamins, so it is recommended to use it for people with reduced immunity;
• but the product also helps lower blood cholesterol;
• at diabetes mellitus hibiscus tea eases the course of the disease;
• The infusion is also used in dermatology to treat eczema and psoriasis;
• tea has a diuretic effect and perfectly relieves swelling;
• the ability to strengthen the walls of blood vessels has been noted, this is especially important for those who suffer from cardiovascular diseases;
• tea reduces slight increases in temperature during colds.

And it’s not without reason that this plant is also called the “flower of the pharaohs.” According to legend, Queen Cleopatra not only drank tea from the flowers, but also regularly took healing baths out of him. There was an opinion that it was the Sudanese rose that gave her skin a silky and copper tint. But what is important is that the wonderful effect of the flower is still used in cosmetology:

• steamed flower petals are applied to the face for inflamed and problematic skin;
• for swelling of the eyes, use hibiscus tea leaves, applying it to problem areas;
• The problem of oily hair can also be solved by rose flowers; a paste of them is rubbed into the roots of the hair, thus reducing the production of sebum.

The drink made from hibiscus is familiar to many - the reddish infusion, which has a pleasant sourness, perfectly quenches thirst in the heat and enriches our body with many vitamins. In this article we will try to reveal to you as accurately as possible all the advantages of hibiscus, talk about its disadvantages, and also touch on some other topics related to its use.

What is hibiscus?

The second name for hibiscus is Sudanese Rose. Also, in various cosmetics it is mentioned under its “official” name - hibiscus. Despite the fact that it has this name, hibiscus has quite little in common with all known roses, since its closest known relative is the ornamental mallow - a tall plant with large white or pink flowers.

The drink itself came to us from India, however, on its way it managed to make its mark in a variety of countries, becoming part of their history. For example, the Ancient Egyptians called hibiscus the drink of the pharaohs; it was believed that an infusion of this plant could bestow, if not immortality, then at least longevity.

Useful properties of hibiscus

So, what are the benefits of hibiscus? In addition to the fact that the drink from the Sudanese Rose is extremely pleasant to the taste and perfectly quenches thirst, it is worth noting that the flowers of this plant contain quite a lot of various organic acids, which, together with vitamins and other microelements, allow the drink to be an excellent immunostimulant and make it calming properties.

The same dye that gives the flowers and the drink itself a bright red color is called anthocin. It also has a number of positive properties, which include its ability to lower cholesterol levels and increase the permeability of blood vessel walls.

The beneficial properties of hibiscus give it the ability to cure various diseases of the stomach and pancreas, accelerate the outflow of bile, and also improve the condition of the liver and genitourinary system.

Finally, it is also worth noting interesting property drink - when hot it can stimulate the body and increase blood pressure, and when cold it has the opposite effect, that is, it calms and helps reduce the symptoms of hypertension.

Even if you do not have any diseases and do not complain about your health, you can always treat yourself to a cup of hibiscus, which allows you to prevent even such a serious disease as diabetes.

Contraindications

The list of contraindications for hibiscus is quite compact, however, it still deserves mention. First of all, it is worth noting that, like any other plant, hibiscus can cause an allergic reaction, which, however, happens extremely rarely. However, before drinking this drink for the first time, exercise caution and pause briefly after your first sip.

Harm from hibiscus can also be felt by people suffering from stomach ulcers or gastritis. Due to the high content of various acids, this drink can aggravate the course of the disease and lead to various complications.

Those who suffer from low blood pressure should use hibiscus with caution. Even if you drink the drink hot, after some time it will cool down and lead to a sharp decrease in pressure, which can lead to unpleasant consequences.

Finally, you should not give hibiscus to small children (under 3 years old), as the drink can upset the acid balance in the stomach and also lead to overstimulation of the nervous system.

Hibiscus for weight loss

If you are interested in the question of how to lose weight using hibiscus, then we have a simple and short answer - no way. The effect of this drink does not in any way affect the fat burning process, however, it is still possible to achieve a certain result.

Numerous “hibiscus diets” recommend drinking several cups of hibiscus without added sugar. The point in this sentence is in its ending - weight loss occurs not because of the drink itself, but because of reducing the amount of sugar consumed. It is also worth noting that those diets that suggest drinking the drink before meals (or even instead) should in no case be taken seriously - the acid contained in hibiscus can increase acidity and lead to gastritis, so it is better to drink the drink immediately after meals in order to the acids present in it participated in digestion.

However, you cannot lose weight with hibiscus. In any case, without changing your usual diet or adding additional physical activity.

Cooking hibiscus

There are three ways to prepare a drink from hibiscus. We propose to briefly consider each of the methods.

First, the traditional way to quickly brew - put two teaspoons in the teapot, pour boiling water over it and let it brew for 5-10 minutes. This method allows you to obtain about 20% of useful substances.

The second method is more correctly called “cooking”. To implement it, you need to boil the tea leaves in water and hold for about three minutes over low heat. The drink is brewed using a ratio of 2 tablespoons per liter of water. The method allows you to increase the output of some useful substances, but almost completely destroys others.

Finally, the most The right way- cold infusion. The ratio is the same as in the previous case, only boiling, cold water and hibiscus should be left for 5-8 hours. In this case you get greatest number useful substances with the least destruction.

By the way, the flowers can be eaten after brewing - they are also very useful.

Hibiscus for pregnant women

To the question of whether pregnant women can eat hibiscus, we can answer in the affirmative. It contains a large amount of vitamins and microelements that help improve the condition of both mother and child. However, before consuming, you should make sure that there is no personal intolerance and also observe moderation.

Hibiscus red tea is very popular in Egypt. It is called the “magic drink of the pharaohs”, or the “king of Egypt”. In fact, it cannot be considered a full-fledged tea, since it has nothing to do with tea bushes and leaves (like South American mate and African rooibos).

Hibiscus is a refreshing drink made from the dried perianth of a plant in the mallow family called hibiscus, or Sudanese rose.

Some consider India to be the birthplace of hibiscus, others consider China. But the word “hibiscus” itself is of African origin, and it was the Egyptians who were the first to discover this amazing drink. By the way, ancient queens used the petals of this wonderful flower not only for making drinks, but also for taking rejuvenating baths.

In other countries, hibiscus is called "vinuela", "kabitutu", "roselle", "kenaf", "okra", "Jamaican sorrel", as well as "drink of the pharaohs" and "red tea" (not to be confused with real Chinese red tea Oolong). It appeared on the European continent in the 18th century, but became popular only in the 20th. In our country, hibiscus gained popularity only in the 90s of the last century, when Russians began to massively conquer the resorts of Egypt.

How is hibiscus prepared?

Harvesting hibiscus includes cycles such as industrial cultivation of hibiscus, collection and subsequent drying of inflorescences. Sudanese rose blooms with large, bright red double or semi-double flowers. Beneath them are reddish “cups” - perianths. They are the raw materials for the production of hibiscus.

After the flowers fade, the perianth begins to grow rapidly, rapidly increasing in volume, becoming juicy and fleshy. At this time, they are collected manually using garden shears. If you miss the moment, the seed pod will dry out and open, and the flower will become unsuitable for making hibiscus.

After harvesting, the inflorescences are separated from the seed pods. The process also occurs manually or using special tools. Then the hibiscus perianths are dried in natural conditions - in the fresh air, but not in direct sunlight.

Violation of technology at the drying stage leads to a loss of brightness of the inflorescences: they become either pale or too dark. This also affects the taste characteristics of the drink. Ideally, hibiscus has a purple-red color and a subtle, slightly tart, sour-sweet taste. The drink has a delicate floral and fruity aroma.

In total, about 250 species of hibiscus are known in the world of botany. Among them there are trees, shrubs, herbs and even houseplants, for example, Chinese rose. But only one type is used to prepare hibiscus - evergreen shrub Hibiscus sabdariffa, native to tropical areas of Asia and Africa.

Hibiscus varieties are determined by their place of origin. In Hurghada, they most often offer to buy Aswan or Luxor hibiscus. The first one is more expensive, but it is better in quality. And Sudanese hibiscus is considered the best. It is grown in the area between the Blue and White Nile without the use of chemical fertilizers.

A high-quality mixture should mainly contain whole inflorescences and intact petals of Sudanese rose with a minimum amount of thin dry stems, which quickly soften when brewed. If the hibiscus consists of small scraps of petals, overdried twigs, dust of unknown origin and other foreign impurities, this means that it is collected from industrial waste. Such a mixture is unlikely to make a tasty and healthy drink.

By the way, residents of the areas in which Hibiscus Sabdarifa grows use not only the inflorescences of this plant, but also other parts: leaves, stems, fruits and seeds are eaten, and medicinal decoctions are prepared from the roots.

What are the benefits of hibiscus drink?

Hibiscus lovers note its pleasant, slightly sour taste. This feature is associated with the content of as many as thirteen organic acids in this tea-like drink, including tartaric, citric and malic. It also contains various useful microelements, essential amino acids, vitamins, flavonoids and other biologically active substances.

A high concentration of vitamin C improves immunity and helps fight viral diseases. When hot, hibiscus is used as a tonic (like tea with raspberries (not for high temperature!) or lemon).

Vitamin P, gamma-linolenic acid and anthocyanins (natural red dyes) contained in the Sudanese rose drink strengthen the walls of blood vessels, reduce cholesterol levels and normalize blood pressure.

A tea drink made from hibiscus benefits both the female and male body. In women, it normalizes the monthly cycle, reduces pain and bleeding, and in men it increases sexual desire and increases potency.

With the help of hibiscus you can easily lose weight! Having a diuretic and laxative effect, it removes excess fluid, toxins and other harmful substances from the body, and helps cleanse the intestines. A large amount of fruit acids contained in the Sudanese rose drink normalizes metabolism and has a beneficial effect on the liver.

Who is hibiscus tea harmful to?

As you know, hibiscus (hibiscus) tea is famous for its beautiful, rich color, pleasant taste and many beneficial properties. However, in some cases, the use of hibiscus is undesirable, and sometimes even harmful. Those who suffer from such diseases should avoid eating hibiscus. digestive system, such as glossitis (inflammation of the tongue), gastroesophageal reflux disease (GERD), hiatal hernia, gastritis, duodenitis, gastric and duodenal ulcers, colitis. Drinking hibiscus tea stimulates the production of gastric juice and enhances its damaging effect on the mucous membrane of the digestive tract. As a result, people suffering from the above pathology may experience sour belching and heartburn, pain and bloating, and a tendency to constipation.

Heartburn can also occur in healthy people after eating hibiscus. When might this happen? This can happen if you brew too much Reviver. It will be very sour and its irritating effect will increase when hot or cold. Adding sugar will only deceive the receptors of the tongue, but will not reduce the effect of organic acids on the mucous membrane of the stomach and intestines.

A much rarer case when hibiscus can harm a person is individual intolerance to hibiscus, which is expressed in allergic reactions after drinking a drink with this plant. As a rule, such hypersensitivity to hibiscus is most likely in predisposed individuals with a history of allergies.

Drinking hibiscus tea is not recommended during pregnancy and lactation, as well as for children under 3 years of age.

How to brew and use hibiscus correctly?

Traditionally, hibiscus is drunk cold during the hot season, as this drink perfectly quenches thirst. There are many recipes for brewing hibiscus, but there are only three main ones.

1. Dried hibiscus flowers are brewed with boiling water, the drink is infused for several minutes, after which it can be consumed as tea (hot) or compote (chilled).

2. The mixture is poured with boiling water and then cooked for 5-10 minutes. The drink obtained in this way is traditionally drunk in Egypt. It has a bright red color and rich taste, but at the same time loses some of its beneficial properties. And one more thing: you should not cook hibiscus in a metal container, as it may lose color and taste, and acquire an unpleasant gray tint.

3. Raw materials from Sudanese rose are filled with water at a temperature of 60 o C, infused for 6-8 hours, then cooled in a thermos and consumed as a refreshing drink.

Hibiscus can be drunk in its natural form or with the addition of rosehips, apple pieces, other fruits, as well as honey, sugar or some other sweetener - as you like!

Tourists always bring hibiscus from Egypt as a gift and for personal use. In the “Country of Pyramids” it is sold everywhere: in markets, in trading stores, in hotel shops or directly in tea factories. The cost of the mixture varies from 30 to 60 Egyptian pounds per kilogram. The Egyptians are proud of their national drink and happily treat it to vacationers, of course, in the hope that they will buy a couple of kilograms of dried hibiscus inflorescences.

But today you can buy hibiscus in Russia by placing an order in the online store. Besides Egypt, “red tea” is also exported from Sudan and India and is packaged either in packets or bags. At home, it is recommended to store hibiscus in a ceramic container with a tight-fitting lid.

Hibiscus is a bright red drink made from hibiscus petals (Sudanese rose), the national Egyptian refreshing drink, North African tea, popular in many countries around the world. It has many names: Jamaican flower (flor de Jamaica) - in Latin America and especially in Mexico, saril - in Panama, Chai Kujarat tea - in Iraq, bissap or wonjo - in West Africa, sorel (sorrel) - in Jamaica and Trinidad and Tobago, red sorrel (red sorrel) - in the Caribbean.

Hibiscus can be drunk hot or cold; dried Sudanese rose petals are available and cheap, light in weight and easy to store. The hibiscus drink is slightly tonic, refreshing in the heat and normalizes blood pressure depending on the temperature of the tea. Today, hibiscus is drunk not only in northern Africa, but throughout the world, especially where it is hot.

Hibiscus is made from dried hibiscus (Sudanese rose) petals. This plant from the malvaceae family has about 150 species, is distributed in the tropical zone and is grown in Egypt, Sudan, China, India, Sri Lanka, Java, Thailand and Mexico. Hibiscus sabdariffa is a tall bush, the closest relative of the Chinese rose with flowers 7-10 cm in diameter. Almost all parts of the plant are used for food, except the roots. Petals and calyxes of flowers are used in tea, fresh shoots and stems are used in salads or as a side dish, and seeds are used in soup. A decoction of the petals, that is, what we used to call “hibiscus tea,” can be drunk immediately hot, cooled or cold; from the cups of flowers along with the petals, you can prepare compote, jelly, sauce, and even pickle or marinate for future use.

Hibiscus petals were found by archaeologists in the tombs of pharaohs and noble Egyptians, who endowed hibiscus with special properties and the ability to restore vitality. Of course, in addition to its sacred meaning, hibiscus has always been an excellent thirst-quenching drink and a source of vitamins. Hibiscus tea is still used in Egypt and Sudan today. important events For example, at a wedding, the newlyweds are served a glass of hibiscus. In Western and Central Africa this drink is also popular, but under different names. Bissap is considered the national drink of the Senegalese, but among its neighbors in the Gambia it is also called wanjo, among the Nigerians - tsobo and among the Malians - zobo.

In West Africa, hibiscus is not brewed like tea, but a little differently - it is simply left to steep for a long time (up to a day). cold water with ginger and mint leaves. They also drink it cold. In the Caribbean, pieces of fresh fruit are added to hibiscus and served as a drink during Christmas week. In Asia, hibiscus has also always been considered a special plant, and the hibiscus drink there also has many names. For example, in Thailand and Malaysia, hibiscus is roselle.

The Thais believe that when mixed with Chinese hibiscus tea, it can remove cholesterol (1/5 of Chinese tea and 4/5 of hibiscus). At the same time, Asians drink a sweetened drink. In Malaysia, hibiscus flowers are considered a national symbol and represent the five principles of Islam. In Europe, hibiscus could not take root for a long time, unable to withstand competition with coffee and tea. But since the 17th century, Europeans’ interest in the ancient drink has grown, and now throughout the Mediterranean and Scandinavia they prefer to drink cold hibiscus with lemon or other citrus juice in the summer.

Hibiscus will be extremely interesting for those who have cardiovascular problems. Hibiscus petals contain red substances - anthocyanins, which have P-vitamin activity and perfectly strengthen the walls of blood vessels and capillaries. The vessels are made less fragile, flexible, resistant to sclerotic lesions and changes in blood pressure. This is the main effect of normalizing pressure. In addition, hibiscus contains antioxidants, flavonoids (querticin), a whole bunch of vitamins and organic acids, citric acid, has antipyretic, diuretic, anthelmintic, antispasmodic properties. The drink does not contain oxalic acid and is safe for people with kidney disease.

Hibiscus should be drunk with caution by patients with gastritis and peptic ulcers due to increased acidity of gastric juice. There is an opinion that when hot, hibiscus increases blood pressure, and when cold it lowers it. But given that any drink affects everyone differently, you should not use these properties without testing them. Modern scientists agree that hibiscus lowers blood pressure rather than increases it. The positive effect is especially noticeable in hypertensive patients with regular moderate consumption of the drink. Nutrients are found not only in hibiscus petals, but also in calyxes, which contain up to 9.5% proteins with 13 amino acids, 6 of which are essential. In addition, the cups contain a lot of pectin. It can remove toxins and heavy metals.

Hibiscus tea is the first thing that comes to mind after buying hibiscus petals. This is where you should start getting acquainted with this product. You can brew the petals like regular tea - in a porcelain or glass teapot. Try to exclude metal utensils (for example, spoons and a strainer) - hibiscus oxidizes very strongly when it comes into contact with metal and changes color to grayish. Along with the loss of color, some of the nutrients also “burn out”. The softest water for brewing should be selected. In hard water, the drink will not reveal its taste; it may seem fresh, tasteless, and even acquire a greenish tint. This is especially true for water with a high content of iron salts.

Hibiscus can be used not only as a tea substitute, but also as a spice. Add a few petals when cooking rice - you will get an unusual pink or red color and an interesting sour taste, depending on the quantity. This rice will successfully complement the taste of fish dishes and will look great in cold salads.

If you grind hibiscus petals with salt, you will get an unusually beautiful pink salt that can be used anywhere, but it is better, of course, to put it on dinner table in a glass salt shaker and add to prepared dishes. If you add pink pepper there, you will get a surprisingly aromatic and spicy seasoning for fish or vegetable salads. Add crushed rose or lavender petals, barberry or juniper berries, mint or purple basil leaves to pink salt - and you have a unique all-natural flavoring and coloring for risotto, pilaf, pizza, and cold soups. In a similar way, you can prepare pink sugar, which will decorate milkshakes, fruit salads, curd desserts, puddings and other goodies. A collection of “author’s salt” or “author’s sugar” with hibiscus and other fillings can be given to gourmet friends (the main thing is not to reveal the secret).

Recipes with hibiscus

Ingredients:
2 teaspoons hibiscus,
1 glass of water.

Preparation:
Pour boiling water over the leaves and let it brew. Hibiscus is traditionally drunk without sugar.

A cold drink is prepared in the same way, instead of boiling water, water at room temperature. It should be left for several hours or overnight. The finished drink can be cooled in the refrigerator.

If hibiscus grows in your garden or home, you can not dry its petals, but use them fresh. In this case, you are not limited to tea and pink salt, but can use hibiscus in full: add petals to salads, stuff large buds collected in the morning and deep-fry them, pickle small buds like capers. If your flower harvest is particularly successful, you can freeze them and add bright colors to salads and side dishes all winter long.

Hibiscus in Australian style

Ingredients:
petals of 10 fresh hibiscus flowers,
juice of 1 lemon,
50 g sugar,
50 ml water,
ginger to taste.

Preparation:
Fill the petals lemon juice and bring to a boil. Prepare hot syrup from water and sugar, add ginger, pour juice with petals into the syrup, bring to a boil, stirring constantly. Remove the petals and pour the drink into glasses. Serve the Australian hibiscus cold with ice.