(abelmoschus moscheutos)
Common names for this plant are musk seed plant, muskmallow, and target-leaved hibiscus. Hibiscus flowers are a favorite for cooking purposes in Africa, the Far East, the Caribbean, and other tropical areas. Africans also make “karkade,” a pleasant, tart beverage, by steeping 1 teaspoon of hibiscus flowers and 2 cloves in 1 cup of boiling water, then draining and adding honey to taste. Egyptians chew the seeds to relieve stomach problems, sweeten the breath, and soothe their nerves. They also consider hibiscus to have aphrodisiac powers.
Part used for tea: flowers.
Taste: tart and slightly lemony. The tea has a pale, ruby color.
By infusion: measure 1 teaspoon of dried flowers or 3 teaspoons of fresh flowers. Cover with 1 cup of boiling water, and steep to taste. The longer you steep, the redder the tea will become. This brew is very good in combination with rose hips. Can be served hot or cold.
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