Tag: Hibiscus leaves

Nutritional analysis on Roselle (*Hibiscus sabdariffa*) has found that its leaves are a superior source of vitamins A and C compared to the commonly used calyx, providing a significant boost of these essential nutrients. This tangy green has been used in culinary traditions around the world for centuries.

While most commercial hibiscus tea is made from the deep red calyces of the *Hibiscus sabdariffa* plant, the leaves are also edible and can be brewed into a unique herbal drink. This beverage has a distinct flavor profile, often described as more astringent than the tart, cranberry-like taste of calyx tea. This guide will teach you how to properly prepare and enjoy tea made from true hibiscus leaves.

According to the U.S. Food and Drug Administration (FDA), hibiscus is generally recognized as safe (GRAS) when consumed in food amounts. But while hibiscus flowers are most commonly used for tea, many wonder: Is it okay to drink hibiscus tea leaves?. The answer depends on the specific part of the hibiscus plant and its preparation.

While many are familiar with hibiscus tea made from the plant's colorful calyces, a less-known fact is that the leaves of certain varieties are also edible. Yes, you can eat the hibiscus tea leaves, but careful species identification is critical to ensure they are the correct, non-toxic type.

Hibiscus tea, known for its vibrant ruby-red color and tart flavor, is popular worldwide, but many wonder about the proper brewing technique. A longer brewing time extracts more of the plant's beneficial compounds and deepens the flavor. So, how long should I boil hibiscus leaves to achieve the best results?