Category: Hibiscus

Did you know that all rosella tea is a type of hibiscus tea, but the reverse is not always true? This distinction arises from the fact that 'hibiscus' refers to a large genus of flowering plants, while 'rosella' is a specific species, *Hibiscus sabdariffa*, cultivated for its fleshy calyces used in infusions.

Did you know that iron is a crucial micronutrient required for chlorophyll production, the substance that makes plant leaves green? A deficiency often leads to a condition called chlorosis, where the newest leaves turn yellow with green veins, indicating your hibiscus needs an iron boost.

Native to the tropical rainforests of Australia's Queensland, the plant known as the Iron Range hibiscus, or *Hibiscus tozerensis*, is a tropical species that cannot survive cold winters. This often causes confusion for gardeners in cold climates who assume the name implies hardiness.

Did you know that while the popular beverage hibiscus tea is made from the calyxes of an edible species, many other varieties are not intended for human consumption? This guide will answer the critical question: are all hibiscus flowers safe to eat?