Below is a list of all known varieties for Hibiscus. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Dried Hibiscus Flowers | The dried calyces of H. sabdariffa, used for steeping in hot or cold water to make infusions. |
| Hibiscus "Agua de Jamaica" | The name for the sweet, cold-brewed tea made from roselle calyces, popular in Mexico and Latin America. |
| Hibiscus "Agua de Jamaica" (Roselle Prep) | The "cold-brewed, sweetened" "tea" made from "dried Roselle calyces." A "popular" "Mexican" drink. |
| Hibiscus "Aphrodite" (H. syriacus) | A "cultivar" with "pink" flowers. "Edible, bland, mucilaginous." |
| Hibiscus "Blue Bird" | A "Rose of Sharon" (H. syriacus) cultivar with blue-purple flowers. The flowers are mucilaginous and have a mild, bland flavor. |
| Hibiscus "Blue Bird" (H. syriacus) | A "cultivar" with "blue-purple" flowers. "Edible, bland, mucilaginous." |
| Hibiscus "Checkered" (H. trionum) | "Flower-of-an-Hour." "Pale-yellow" flower with a "purple" center. "Edible, mild" petals. |
| Hibiscus "Cherry Cheesecake" (Hardy) | A "hardy" "perennial." "Giant, white" flowers with a "red" eye and "pink" veining. "Petals" are "edible, mild." |
| Hibiscus "Confederate Rose" (H. mutabilis) | A "species" where "flowers" "change" from "white" to "pink" to "red." "Edible, bland, mucilaginous." |
| Hibiscus "Cranberry" (H. acetosella) | "False Roselle." "Grown" for "dark-purple, tart" "leaves." "Flowers" are "red-purple," "edible," and "tart." |
| Hibiscus "Cranberry" (Roselle) | The "Roselle" (H. sabdariffa) variety, which is the source of the tart, red "flowers" (calyces) used for tea and jelly. |
| Hibiscus "Diana" (H. syriacus) | A "cultivar" with "large, pure-white" flowers. "Edible, bland, mucilaginous." |
| Hibiscus "Hardy" (Perennial, Mixed) | The "Mallow" hibiscus (*H. moscheutos*). "Giant, dinner-plate-sized" flowers (red, pink, white). "Petals" are "edible, mild," and "lettuce-like." |
| Hibiscus "Kopper King" (Hardy) | A "hardy" "perennial" with "dark, coppery" leaves. "Giant, white-pink" flowers. "Petals" are "edible, mild." |
| Hibiscus "Luna" Series (Hardy) | A "compact, hardy" "perennial" "mix." "Luna Red" is "deep red." "Petals" are "edible, mild." |
| Hibiscus "Red Heart" (H. syriacus) | A "cultivar" with "white" flowers and a "red" center. "Edible, bland, mucilaginous." |
| Hibiscus "Red LUNA" | A hardy, perennial hibiscus cultivar with very large, dinner-plate-sized, deep-red flowers. Petals are edible, mild, and used for garnish. |
| Hibiscus "Rose of Sharon" (H. syriacus) | The "common, hardy" "shrub" hibiscus. "Flowers" (pink, white, purple) are "edible," "bland," and "mucilaginous." |
| Hibiscus "Roselle" (H. sabdariffa) | The "culinary" hibiscus. The "fleshy, red, tart" "calyx" (not petal) is "used" for "tea, jam," and "sauce." |
| Hibiscus "Sorrel" (Roselle Prep) | The "Caribbean" name for the "hot-brewed, spiced" (with "ginger, cloves") "drink" made from "Roselle calyces." |
| Hibiscus "Texas Star" (H. coccineus) | A "native" "species" with "deep-red, star-shaped" flowers. "Edible, mild" petals. |
| Hibiscus "Tropical" (Double) | A "double-flowered" "tropical" hibiscus (e.g., "Kona"). "Petals" are "edible, mild," and "mucilaginous." |
| Hibiscus "Tropical" (H. rosa-sinensis) | The "common, glossy-leafed" "houseplant" hibiscus. "Flowers" (red, yellow, pink) are "edible," "mild, tart," and "mucilaginous." (Use "spray-free"). |
| Hibiscus "Tropical" (Orange) | An "orange, single" "tropical" hibiscus. "Petals" are "mild, tart," and "mucilaginous." |
| Hibiscus "Tropical" (Pink) | A "pink, single" "tropical" hibiscus. "Petals" are "mild, tart," and "mucilaginous." |
| Hibiscus "Tropical" (Red) | The "classic, single, red" "tropical" hibiscus. "Petals" are "mild, tart," and "mucilaginous." Used for "garnish." |
| Hibiscus "Tropical" (Yellow) | A "yellow, single" "tropical" hibiscus. "Petals" are "mild, tart," and "mucilaginous." |
| Hibiscus "White LUNA" | A cultivar with giant, pure-white flowers with a red center. The petals are used as a dramatic, mild-flavored garnish. |
| Hibiscus (Dried, Cut & Sifted) | The "dried, chopped" "Roselle calyces," "sold" as "loose-leaf" "herbal tea" (tisane). |
| Hibiscus (Powder) | The "dried, ground" "Roselle calyces." Used as a "natural food coloring" and "tart flavoring" for "drinks." |
| Hibiscus (Whole, in Syrup) | The "whole, tender" "Roselle calyces," "preserved" in "heavy sugar syrup." Used as a "garnish" in "champagne." |
| Hibiscus Flower (In Syrup) | Whole roselle calyces preserved in a heavy sugar syrup, often served in a glass of champagne as a garnish. |
| Hibiscus Powder (Roselle) | The dried, powdered calyces, used as a natural food coloring and a tart flavoring for drinks and frostings. |
| Hibiscus sabdariffa (Roselle) | The most common culinary hibiscus. The fleshy red calyx (not the petal) is used to make a tart, cranberry-like tea (Sorrel/Agua de Jamaica). |
| Hibiscus Tea (Cut & Sifted) | The dried, chopped-up calyces of H. sabdariffa, sold as a loose-leaf herbal tea (tisane). |