Hibiscus rosa-sinensis

Hibiscus rosa-sinensis

Systematic Position

Kingdom: Plantae

Division:  Tracheophytes/Angiosperms/Eudicots

Class: Rosids

Order: Malvales

Family: Malvaceae

Sub-Family: Malvoideae

Genus: Hibiscus 

Specie: rosa-sinensis

Authority: L.

Uses & Benefits:

        Hibiscus rosa-sinensis, more commonly known as hibiscus, is one of the most beautiful and colorful plants you can grow in your garden. It’s also used to make tea that can help lower blood pressure and cholesterol, to treat gastrointestinal problems like diarrhea and constipation, to manage diabetes symptoms and even fight cancer cells! (Don't try it at home)

Cosmetic Uses

The blossoms and leaves of hibiscus are used to make a red dye. The stems and bark can be used to make fiber. The root can be made into an herbal tea or tincture. When fermented, it is made into beer. A poultice from its flowers can be applied to wounds as a healing agent. It is also used as an astringent and in hair rinses.

Medicinal Uses

The medicinal uses of hibiscus rosa-sinensis are diverse. It is used for conditions like ulcers, haemorrhoids, diarrhoea, fever and inflammation. Also it helps in prevents kidney and urinary tract infections. In many parts of Asia it is used for lowering blood pressure. It also has astringent properties that make it helpful in curing acne and pimples on face as well as other parts of body. (Don't try it at home)

As an Industrial Ingredient

The hibiscus flower, known as Hibiscus rosa-sinensis, is used primarily for its antioxidant properties. As a food coloring and pigment additive, hibiscus helps with adding red to foods and drinks like teas and wines. It’s also used in an industrial setting to add color to paints and cosmetics.

Other Uses

There are many alternative uses for Hibiscus rosa-sinensis. The plant can be used as a dye, or in some cases, in place of henna(mehendi) to color hair and skin. A tea can be made with its leaves or flowers. It is often used in soups and teas around parts of Asia and Africa. The flowers and buds are occasionally eaten raw or pickled when immature, but must always be cooked before they are eaten when they become larger.