Native Hibiscus.

Plant Description

Rosella (Hibiscus sabdariffa) is an exotic plant which has been adopted by Australians who have made Rosella jam from it, using the calyx of the flowers.

However most native Hibiscus have edible parts also. Generally they are shrubs or small trees with large petalled flowers in bright colours. The leaf shape is quite variable, even within some species. Insects are often attracted to the nectar in the throat of the flowers.

One of the best known native species is the Native Rosella, Hibiscus heterophyllus - pictured right.

Usage

While the native Hibiscus are used by Bush tucker hobbyists, it seem that they are not used commercially in the Bush Food Industry.

The flowers can be eaten raw as a vegetable in salads, or boiled in water. When boiled, the flowers turn red. Some make a Hibiscus tea drink, or a syrup. The buds can also be boiled and eaten as a vegetable.

More information -

Australian Native Hibiscus and Hibiscus Like Species.

flower of Hibiscus heterophyllus - Native Rosella.