Hibiscus Plant
Origin:
Genus- This flowering plant comes from the mallow family, Malvaceae. This family has 679 species and is grown in warm areas such as temperate, subtropical and tropical areas. This is mostly widely known as rose mallow or simply hibiscus.Other names used to describe his annual or perennial herbaceous plant is hardy hibiscus, rose of sharon and tropical hibiscus.
The tropical plant springs from all over the globe, with 8 species that are originally from Mauritius(H. Lliflous, H. Fragilis, H. Genevieve) , Madagascar(H. Schizopetalus), Fiji( H. Storckil), Hawaii ( H. Amottianus, H. Kokio) and either China (H. Rosa-sinensis) or India.
In the 17th Century the British introduced to Jamaica the Roselle ( native of Hibiscus Plant -Hibiscus Sabdariffa from West Africa). This is known as the sorrel.
Sorrel is a festive beverage in Jamaica consumed at Christmas time. It is a dark red, a little sour with a raspberry -like flavor made from petal plant(flor de Jamaica) or hibiscus flower plant.
Nutritious Fact:
Energy : 49 Calories (per 100g)
Vitamin C : 12 mg ( per 100g)
Iron: 1.48 mg ( per 100g)
Potassium : 208 mg ( per 100g)
Protein: 960 mg ( per 100g)
Health Benefits:
is a nutritional powerhouse, providing a significant amount of micronutrients including Vitamin A, a fat- soluble vitamin that helps you to maintain healthy vision , skin, immune function , growth and reproductive health.
Sorrel has antioxidant properties and the consumption is also said to be beneficial for the health of the kidneys due to diuretic properties that it possesses.It is a blood thinner and lowers blood pressure, bad cholesterol and detoxify the entire body. Sheep sorrel has been historically used to treat inflammation , scurvy, cancer and diarrhea.
It is also one of the four ingredients in Essiac, an alternative cancer treatment. Research has uncovered a range of health benefits linked to drinking hibiscus tea, that not only lowers blood pressure, fight -bacteria and even aid in weight loss.
Uses, side effects, interactions, dosage and warnings:
Due to its notably tangy and sour taste, it is best served in combination with other ingredients so its pungency won’t overwhelm whether you eat it raw or gently cooked.This can be found in H. Rosa-sinensis and H. Sabdariffa the Sorrel. H. Rosa-sinensis artifically affects etrogen activity in rats and is known to cause abortion in women. Not recommended for pregnancy.H. Sabdariffa has both effects on muscle tone (not recommended for pregnancy).
The blossoms traditionally steeped in hot or cold water to make it refreshing herbal and caffeine - free tea. The tea has a beautiful ruby colour and a tart tangy flavor more like a pomegranate or cranberry.
In Jamaica, the tart and tangy mixes up to a stunning shade of a deep magenta, when allspice and a few scrapes of nutmeg is added to the punch , it gives a slightly
Sour flavor that resembles lemon. It can be added to salads, used in soups, sauces and also as a seasoning.
Red Sorrel is not considered poisonous to humans and is often eaten as a pot- herb or green. Red sorrel contains oxalic acid , which can poison livestock if consumed in high quantities. The seeds are said to be poisonous to horses and sheep.
Sorrel in a combination with other herbs can cause upset stomach and occasional allergic reactions to the skin causing rash. In larger doses , sorrel can cause damage to the kidneys, liver and digestive organs. Sorrel is Possibly Unsafe when taken by the mouth in large amounts, since it might increase the risk of developing kidney stones. Dried hibiscus flowers- known as sorrel in jamaica can be found in most caribbean or latin markets. In Latin markets hibiscus flower is known as Jamaica (beverage). Spinach doch is also known as sorrel and is quite similar to spinach in appearance and possesses the same full chock of nutrients.
How to prepare Sorrel.
1. Wash the sorrel thoroughly using your fingers to lift away the water.
2. Put it in a stainless steel container.
3. Scrape and wash some ginger. Grate and add it to the sorrel
4. Boil water and pour over the sorrel.
5. Allow the mixture to stand for 4-6 hours.
6. Sweeten to taste with rum and sugar.
7. Add wine as optional.
8. Serve with some ice cubes.
Liquify sorrel leaves in a blender. Then freeze them to make ice cubes in a tray. After you’ve made the tray cubes, transfer to a plastic zipper bag. Leave to store for several months.
Nb.
Drying sorrel can spoil it readily because it can hold moisture back into its leaf from the atmosphere. Caution- It will rot in a kitchen, basement , pantry or other humid area if stored.
Freelance Writer
Juliet McDermott.
References:
www.google.com
en.wikipedia.org/wiki/Hibiscus
Hiddenvalleyhibiscus.com/history/earlyhistory.htm