Cranberry Hibiscus seedling in 4.5" pot - 6" to 24" tall.
Florida sales tax included in the price.
Hibiscus acetosella, the cranberry hibiscus or African rosemallow, is a flowering plant of the genus Hibiscus or rosemallow. The word acetosella is of Latin origin and is derived from an old name for sorrel which comes from the sour taste experienced when eating the young leaves of the plant.
Cranberry hibiscus is mostly known for its slightly sour or pleasantly tart young leaves which are commonly used as a vegetable, either raw or cooked. In South America, the leaves are used sparingly in salads and stir-fries. Leaves are eaten in small quantities due to acid content and because they are mucilaginous. Cranberry hibiscus leaves also contribute to the décor of various dishes since they retain their color after being cooked.
Flowers are used to make teas or other drinks where they contribute color rather than taste. In Central America the flowers are combined with ice, sugar, lemon, or lime juice and water to make a purple lemonade.
The root is edible however thought of as fibrous and distasteful. Contrary to similar species such as the Hibiscus sabdariffa, the calyx or sepals of Hibiscus acetosella is non-fleshy and not eaten. In Angola a tea made from the leaves of cranberry hibiscus are used as a post-fever tonic and to treat anemia. The plant is also utilized to treat myalgias by crushing leaves into cold water to bathe children. The plant is thought to contain polyphenols, a compound that may combat inflammation and is commonly used to treat inflammatory diseases.