Editorial Introduction:|President's Message|Marvellous Mallows|Purdie Pointers|Florida Grower's Spotlight|Morning Coffee With Nadeen Pickard|Secretary's Report|From the files of Bob Rivers-Smith|

EDITORIAL INTRODUCTION

FROM THE EDITOR: A lot of good things are happening within the IHS community with both the organization and its members benefiting. We have accomplished this by being a very caring and sharing group with a positive outlook toward every aspect of our continued involvement with the world’s most beautiful flower. Two of our members have just added new titles to their work with hibiscus. I was elected to be president of the Baton Rouge Hibiscus Society and to compile, edit, and publish “Hibiscus Gleanings,” the monthly newsletter. Gloria White just became the new president of the Dr. Jack Hoffman South Dade Chapter in Miami and will do their newsletter “Hibiscus Happenings.” With our new seed bank program, the IHS enters another phase of our many activities. With Ursula Lengdobler as our seed bank officer, we now have a more united involvement with the European community. Bob Rivers-Smith continues to aid in the preservation of hibiscus history in his part of the world by providing information on some of the earliest known varieties in the South Pacific. Dick Johnson has created some of the most beautiful new seedlings, and this is great news. Following closely behind is the work of Jim and Ruth Purdie, Allan Little, J. F. Giraud, and many others who have started their cultivation programs in sometimes difficult climates. Extreme examples of this are Nadeen Pickard and several other Canadians, Wayne Hall in arid and hot Arizona, Bill Cagle in a sometimes soggy area of Florida, Anna and Danny with their patio creations in Switzerland and Belgium, Carlos Quirino Jr., with his growing collection in the Philippines, and, of course, the excellent work being done by Colleen, Kristin and Marcos in their respective parts of the world. There are many others but this shows how we are scattered around the world and how we work together in this remarkable venture. It also shows how we are united in our interest, showing pride in our work, and gaining prestige in the eyes of others for our positive commitment to a better understanding of hibiscus.       
Damon Veach, Editor.

PRESIDENT'S MESSAGE

Hello Hibiscus Enthusiasts:

It is with great pleasure that I can officially announce the IHS has developed yet another program of major significance to the hibiscus world – the IHS Seed Bank. The membership has by democratic vote determined the basics of this program and elected the Seed Bank Officer, Ursula Lengdobler ulla@lengdobler.de in Germany. This program is the same as, and yet distinct from, the existing seed banks. It is the same in that there will still be unspecified crosses of H. rosa-sinensis available at no charge for the seed, but there will also be a pay per choice section where persons interested can read the parentage in seed availability lists and order just that which they want. Used in conjunction with the IHS web site, photos of the parents can be accessed in the Hibiscus Archive section and the results of crosses of the same or similar crosses can be seen in the Hybridizer’s Corner section. There is a custom seed provision where requests for the production of seed on command may be possible. Moreover, the IHS Seed Bank will also carry seed of hibiscus species and cousins as well. This is again another program where the collective efforts of the IHS membership are coming together to produce something of interest to all, and the number of contributions, even at this early writing, is most encouraging.

By the time you read this, the IHS Seed Bank should consist of a detailed program visible on our web site, probably housed in the section under Hybridizer’s Corner. It will be dynamic, changing weekly as seed is dispensed and received and will hence be worth bookmarking and visiting regularly.

Importantly, this program is spearheading the development of an IHS treasury, including the means for the receipt of funds, basically via credit card payment. All funds received will go to the development of an IHS Treasury, which will be used to maintain our web site and for other projects of interest to the IHS membership and the hibiscus community. No funds are paid to anyone: seed contributors, Seed Bank Officer, Editor of Hibiscus International, Webmasters, Board Of Directors, etc., many of whom spend their personal funds in support of this and other IHS projects as their personal contribution to the hibiscus community. We are indeed blessed and honored to have so many people who so unselfishly provide their time, expertise and personal cash to the betterment of the IHS and the hibiscus world.

Marvellous Mallows

(This series is being compiled by Colleen Keena from Queensland, Australia, Kristin Yanker-Hansen from California, USA, and Marcos Capelini from São Paulo, Brazil. We hope you can share your experiences of growing the featured plants so that we can all learn more about growing mallows in varied locations.)

HIBISCUS SABDARIFFA

INTRODUCTION

Most of the plants featured so far in the IHS series “Marvellous Mallows” are grown primarily for their flowers. The form of Hibiscus sabdariffa featured in this article is grown mainly for its calyces, which are suitable for both savoury and sweet applications. Sometimes the term “flower” is used, but this is misleading because it refers to the calyx, not the bloom. The calyx is rich in acid and pectin and so is ideal in preserves such as jam and relishes. It is also used in herb teas. The plant has a number of common names such as Roselle and Sorrel. In Australia, it is known as Rosella.

There is considerable information available on the web about this plant, so the focus here is to describe the requirements for cultivation, culinary uses and propagation.

A detailed reference can be found at:

CULTIVATION AND USES

Hibiscus sabdariffa is usually grown as an annual. The plants will continue to flower and produce for a whole season if kept picked, as harvesting fruits may cause latent buds to develop and so extend the growth period of the plant. Three to four plants will produce a good crop.

The 7.5 cm (3") flowers only last one day, opening lemon and fading to pink. At the bottom of each flower, enclosing the bases of the five petals, is a fleshy bright red cup-like structure called a calyx. The calyx is about 2.5 cm (an inch) in diameter. After the flower dies, the calyx around the flower enlarges. The calyx is bright red and acid and should be harvested after the sepals close and the seedpod is formed. At this time the calyx measures approximately 3-4 cm in length. In most climates the calyx is ready for picking during autumn. Harvesting should occur while the calyx is tender, crisp, plump and juicy and before any woody tissue develops. To remove the seed pod for cooking, cut off the very bottom of the calyx and using a finger, push the visible pod up through the top, where the sepals are close together or just peel the calyx off the pod and stem. Using the first method, after the seed pod is removed, the sepals will close back and the attractive shape of the calyx will be maintained. The calyx makes an attractive garnish.

The dark green leaves are about 15 cm (6") across and deeply dissected into 5 narrow lobes. The tart leaves make a good vegetable and can be substituted for spinach. The tender young leaves should be harvested for salads, and older or larger leaves used for vegetable dishes.

The seeds can be roasted and ground into flour, which can be added to soups and sauces. Even the root is described as edible but without much flavour.

There are a number of references, which list medicinal uses. However, it should be noted that this article does not endorse such use and even those eating parts of the plant that are listed as safe should be aware that particular individuals may have reactions to particular plants or parts of plants and proceed cautiously when trying anything unfamiliar.

See

Hibiscus sabdariffa, which is frost tender, performs well in a sunny, well-drained position. It requires 4-8 months with nighttime temperatures not below 21oC. Originally native to tropical Africa, Hibiscus sabdariffa is easily grown in tropical or sub-tropical areas. It has escaped cultivation and become naturalized in tropical America, Asia and Australia so care should be taken if growing it in areas where it could naturalize.

The growth pattern is that of an erect, bushy, herbaceous shrub. The stems, branches, leaf veins, and leaf stems are reddish purple. The plants reach around 2 metres (6' - 7') and are almost as broad so are planted about 1.5 m (4' 6") apart. The plant is susceptible to root knot nematodes, so should not be grown it in the same place year after year. Mulching will assist in controlling nematodes. As the plant does best with regular watering, the mulch also assists in conserving moisture.

In the tropics the plant is treated largely as an annual and planted at different times to provide an ongoing supply of calyces. In subtropical areas such as Queensland, Australia, it can begin to crop when about 3 months old and may continue cropping for 9 months or until the first frost.

In southern Florida, the ideal planting time is mid-May with blooming in September and October and calyces ready to harvest in November and December. Harvesting extends the flowering life of the plant to late February. When the fruit is not gathered but left to mature, the plants will die in January. In USA, it is hardy to zone 10 although one reference states that it is hardy in zones 8 - 11 and that in zones 8-1I, seeds can be planted outdoors while farther north (to zone 6), seeds are started indoors and transplanted outside after all danger of frost. The same reference notes that it can be a short-lived perennial in zones 10 and 11.

In cooler areas, the plant can be grown as a half-hardy annual, flowering in its first year from seed but only if there are more than 13 hours of light in the day or as a perennial. If grown as an annual, plants are placed into their permanent positions in early summer and protected until they are growing well. If treating them as perennials, it is better to grow them on in the greenhouse for their first year and to plant them out in early summer of the following year.

The plant can be grown in a large pot but experience has suggested that there will be a reduced crop of calyces if grown this way. A large crop is required to make jam or cordial but if the main use is to make tea, a plant grown in a pot may be convenient.

PROPAGATION

Propagation is usually from seed, which is sown in early spring in a warm greenhouse. Germination is usually fairly rapid. Seedlings are pricked out into individual pots when large enough to handle. The plant can be grown from cuttings of half-ripe wood, taken near the end of summer. The cuttings would need to be overwintered in a warm greenhouse and planted out after the last expected frosts.

SUMMARY:

This plant is a valuable addition to the kitchen garden. The syrup makes a delicious cool drink or dessert topping, the tea is refreshing for those who like herbal teas and for those who enjoy cooking, the calyces of Hibiscus sabdariffa provide a wonderful harvest for either sweet or savoury dishes. Even the leaves can be eaten.

 
FAVOURITE RECIPES

1. SYRUP/CORDIAL
This syrup will keep for at least a year. Once opened, it will keep for months if refrigerated. The syrup is delicious over crepes, fresh fruit, custard, ice cream.

To make cordial, a very small quantity of syrup can be added to a glass and filled with water. The syrup can also be added to milk to make a delicious drink.

5cupssugar
4 cups water
4 cups calyces, chopped

Heat the sugar and water in a large saucepan until the sugar is completely dissolved. Add the calyces and bring to the boil. Lower the heat and simmer gently until the volume of liquid is reduced by a third. Remove from the heat and strain. Bottle the syrup while still hot into clean bottles and seal. The strained calyces can be eaten as a dessert with ice cream or custard.

2. TEA
Take about 1/2 a fresh calyx and pour boiling water over it for a refreshing herbal tea.

3. JAM
1 kg of hibiscus fruit - remove the seedpods so just the calyces remain. Add 3 cups of water and boil until tender, about 20 minutes.
Add the juice of 3 lemons and 1 kg of sugar. Boil until the mixture thickens, for about 20 minutes.

NOTE: Some Breadmakers make jam and we adapted the ingredients to make jam in the Breadmaker: 500 g of chopped calyces; approximately 3 cups of sugar and 1 cup of water; 2 tablespoons of lemon juice and 2 teaspoons of commercial jam setting mixture.

Many recipes recommend covering the seedpods with water and boiling until soft. This liquid is then strained off and added to the calyxes, which are simmered gently until they soften. This is then measured and a cup of sugar is added for each cup of fruit. It is stirred until the sugar is dissolved and then brought to the boil.

4. COOKED CALYCES
The calyces can be cooked as a substitute for sauerkraut in tropical areas where cabbage does not grow.
If sugar is added to the calyces, they make a pleasant sweet dish when served with custard or ice cream.

5. FLOWERS
Flowers can be added to salads for colour.
Flowers can be frozen whole into containers of water and floated in a punch bowl.

   ONLINE RECIPES

Food Uses

Hibiscus-Flower Cooler

Hibiscus-marinated leg of lamb

Jamaican Hibiscus Tea

Herb tea: Hibiscus

Tea and Cordial

Rosella Jam

Leaves

  OTHER RECIPES

Wild Lime Cooking from the bushfood garden by Juleigh Robins, 1996, Allen and Unwin Pty Ltd, Australia:

i. CANDIED CALYCES

For a dessert garnish, candy the calyces in a strong sugar syrup of 2 parts sugar and 1 part water. Place cleaned flowers into the hot syrup after removing it from the heat. Cool the calyces in the sugar solution, preferably overnight. Remove and place bottom down on a rack to drain and dry. Once dried, they may be stored in an airtight container for months and used as required.

ii. RELISH

4 cups calyces, cleaned and coarsely chopped
1 cooking apple, cored, peeled and chopped
1/3 cup sultanas
1 medium-sized onion, chopped
1/2 cup white vinegar
1 teaspoon salt
1 cup castor sugar
1/4 teaspoon black pepper
pinch of powdered ginger
1 cup of water

Place all ingredients in a medium-sized stainless-steel saucepan over a high heat and bring to the boil. Stir constantly to dissolve the sugar, then lower the heat and simmer until thickened (about 45 minutes). Stir occasionally and adjust heat if needed. When ready, pour into sterilized jars and seal while hot. It will keep 6 months in the pantry but refrigerate after opening. Good with rich meats as the sharp tang helps cut richness or fattiness.

Wild Classics Traditional and easy recipes with a bush food difference by Juleigh and Ian Robins, 2000, Allen and Unwin Pty Ltd, Australia:

COULIS

2 tablespoons sugar
3 tablespoons water
1 cup calyces, roughly chopped

Boil the sugar and water for 5 minutes and allow to cool. Puree the wild rosella in a food processor or blender while slowly adding the sugar syrup. Strain through a fine sieve to remove fruit pulp. Serve with rich creamy desserts, berries, peaches or nectarines or over ice cream.

ONLINE REFERENCES:

(You have to go to the database, then to search, then enter Hibiscus sabdariffa)