• Hibiscus Flowers 20 g resealable kraft pouch with dried hibiscus petals and a vibrant ruby-red hibiscus infusion
  • Dried Hibiscus Flowers in a ceramic bowl showing their naturally deep burgundy-red colour, styled with fresh hibiscus blooms
  • Hibiscus flower tea with dried hibiscus petals and a naturally vibrant ruby-red botanical infusion
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Hibiscus Flowers

Hibiscus Flowers

Hibiscus sabdariffa · Traditional Floral Botanical · Dried Hibiscus for Hibiscus Tea & Botanical Preparations

12 in stock

R 40.00 ZAR
R 40.00 ZAR
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Dried Hibiscus Flowers (Hibiscus sabdariffa) are a striking traditional botanical, recognised for their deep burgundy-red colour and naturally bold, pleasantly tart flavour.

Traditionally prepared as a herbal infusion, the dried botanical creates what is commonly known as hibiscus tea — a beautifully vibrant ruby-red cup with a refreshing fruity-tart character that can be enjoyed hot or cold.

Hibiscus has a long history within culinary and herbal traditions across Africa, Asia, the Caribbean and other tropical regions. Its distinctive colour and flavour have made it a popular ingredient in teas, chilled drinks, syrups and creative botanical preparations.

At Flowers from my Meadow, our Hibiscus Flowers are kept pure and uncomplicated — carefully packed as a single dried botanical for tea, botanical blending and creative preparations.

How to Prepare

Add 1–2 teaspoons of dried Hibiscus Flowers to a cup or teapot. Pour over freshly boiled water and allow to steep for 5–10 minutes.

Strain before serving.

Hibiscus creates a naturally vibrant ruby-red infusion with a pleasantly tart, fruity character. Enjoy warm, allow to cool for an iced botanical tea, or combine with complementary botanicals according to taste.

Precautions

Hibiscus is naturally tart and may not suit everyone in concentrated preparations.

If pregnant or breastfeeding, taking medication or managing a medical condition, seek appropriate professional guidance before using herbal preparations.

Discontinue use if irritation or sensitivity occurs.

Size: 20 g resealable kraft pouch

Storage

Store sealed in a cool, dry place away from direct sunlight and moisture.

Important: Keep out of reach of children.

Continue below to discover Hibiscus Flowers' botanical story, traditional context, botanical profile and preparation.

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    Every botanical wellness journey is unique. These reviews share the personal experiences of our customers and are offered to help you make an informed decision. While everyone's experience is different, we hope these stories give you confidence as you begin your own journey.

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    Hibiscus Flowers at a Glance

    A vibrant traditional botanical prized for its deep ruby-red infusion, distinctive fruity-tart character and long history in refreshing botanical drinks and culinary preparations.

    Best For

    Tea drinkers, botanical blenders and creative kitchens looking for a bold, naturally colourful botanical that can be enjoyed hot or cold and incorporated into a variety of preparation.

    Key Botanical

    Hibiscus
    Hibiscus sabdariffa

    Botanical Character

    Deep burgundy-red dried botanical with a naturally bold colour and pleasantly tart, fruity flavour that produces a striking ruby-red infusion.

    Tea Ritual

    Add 1–2 teaspoons per cup, pour over freshly boiled water and steep for 5–10 minutes before straining.

    Enjoy warm or allow to cool for a refreshing chilled botanical infusion.

    Naturally Caffeine-Free

    Hibiscus is naturally caffeine-free and can be enjoyed as a simple botanical infusion or incorporated into loose-leaf tea blends.

    Pairs Beautifully With

    Rose Petals
    Elderflowers
    Orange Blossoms

    Combine Hibiscus with complementary floral botanicals to create colourful and aromatic loose-leaf blends.

    Who Is Hibiscus Flowers For?

    For those drawn to bold botanical colour, refreshingly tart flavours and versatile dried botanicals, Hibiscus Flowers offer a striking addition to the everyday tea cupboard and creative kitchen.

    For the Bold Tea Drinker

    For those who enjoy a botanical infusion with more character. Hibiscus creates a vibrant ruby-red cup with a naturally tart, fruity flavour.

    For the Botanical Explorer

    A distinctive single botanical for anyone interested in discovering traditional flowers and plants from different culinary and herbal traditions.

    For the Home Tea Blender

    Its bold colour and tart character make Hibiscus a beautiful foundation for creating loose-leaf blends with complementary flowers, herbs and spices.

    For the Caffeine-Free Cup

    Naturally caffeine-free, Hibiscus offers a colourful botanical alternative for those looking to explore infusions beyond traditional tea leaves.

    For Hot & Iced Tea Lovers

    Enjoy it freshly steeped and warm, or allow the ruby-red infusion to cool for a refreshing iced botanical drink.

    For the Creative Kitchen

    Beyond the teacup, Hibiscus can bring its distinctive colour and tart botanical character to syrups, preserves, desserts and other creative culinary preparations.

    A Bold Botanical to Make Your Own

    From a simple ruby-red infusion to colourful tea blends and creative kitchen preparations, Hibiscus Flowers offer a wonderfully versatile way to explore one of the world's most distinctive traditional botanicals.

    Hibiscus sabdariffa plant showing pale cream flowers with deep red centres, green leaves and developing crimson calyces

    The Story Behind Hibiscus Flowers

    Across warm tropical and subtropical landscapes, Hibiscus sabdariffa grows as an upright annual or perennial shrub, producing distinctive pale flowers followed by the fleshy, deep-red calyces for which the plant has become so widely recognised.

    Although commonly called Hibiscus Flowers, the richly coloured dried botanical traditionally used for hibiscus tea is primarily the enlarged calyx that surrounds the developing seed capsule after flowering.

    Belonging to the Malvaceae family, Hibiscus sabdariffa has travelled through generations of culinary and botanical tradition across Africa, Asia, the Caribbean and many other warm regions of the world.

    Its dried calyces are particularly distinctive. Deep crimson to burgundy in colour, they release their natural pigments readily into water, transforming a simple infusion into an intensely ruby-red cup with a pleasantly tart, fruity character.

    Around the world, Hibiscus has become part of many regional food and drink traditions — prepared as hot infusions, chilled botanical drinks, syrups, preserves and colourful culinary preparations.

    At Flowers from my Meadow, we keep Hibiscus Flowers pure and uncomplicated, allowing their extraordinary natural colour, distinctive flavour and traditional botanical character to remain at the centre of every preparation.

    From sun-warmed Hibiscus plants to the brilliant ruby-red teacup, this remarkable botanical carries generations of colourful culinary tradition into a beautifully simple everyday ritual.

    Hibiscus Flowers Botanical Profile

    Hibiscus sabdariffa is a striking member of the mallow family, recognised for its pale flowers, reddish stems and distinctive fleshy crimson calyces. These richly coloured calyces are dried and traditionally prepared as the vibrant botanical infusion commonly known as Hibiscus tea.

    Vintage botanical profile of Hibiscus sabdariffa showing pale flowers, crimson calyces, lobed leaves, staminal column and dried hibiscus calyces
    Common Name:
    Hibiscus / Roselle
    Scientific Name:
    Hibiscus sabdariffa
    Plant Family:
    Malvaceae
    Plant Type:
    Annual or Perennial Shrub. In warm climates, Hibiscus sabdariffa develops into an upright, branching shrub with green-to-reddish stems and distinctive lobed leaves.
    Part Used:
    Calyces. The deep-red botanical material commonly sold as Hibiscus Flowers is primarily the fleshy calyx that surrounds the developing seed capsule after the flower itself has faded. This distinction allows us to keep the familiar customer-facing name Hibiscus Flowers while accurately describing the botanical material used for tea and culinary preparations.
    Botanical Character:
    Hibiscus sabdariffa produces pale cream to soft-yellow flowers, often with a deep red or burgundy centre. After flowering, the surrounding calyx enlarges and becomes fleshy and intensely crimson-red. When dried, these calyces develop the deep burgundy appearance characteristic of Hibiscus used for botanical infusions.
    Flavour & Aroma:
    Tart · Fruity · Bright · Refreshing. Hibiscus produces a distinctive tangy b.otanical flavour with subtle fruit-like notes and a vivid ruby-red infusion.
    Naturally Occurring Compound:
    Anthocyanins, Phenolic Acids & Flavonoids
    The deep natural colour of Hibiscus sabdariffa is associated particularly with naturally occurring anthocyanin pigments. The botanical also contains phenolic acids and flavonoids. Its natural composition can vary according to cultivar, growing conditions, harvest and processing. This information describes the natural botanical composition of Hibiscus and does not imply a therapeutic effect.
    Traditional Context:
    Hibiscus has a long culinary and botanical history across Africa, Asia, the Caribbean and other tropical regions. Its dried calyces have traditionally been steeped in water to create brightly coloured drinks served both hot and chilled, while also appearing in syrups, preserves and other culinary preparations.
    Origin & Habitat:
    Hibiscus sabdariffa is associated with tropical and subtropical climates and is now cultivated widely throughout warm regions of the world. The plant thrives in sunny conditions and produces its characteristic fleshy red calyces following flowering.

    How to Brew Hibiscus Tea

    Hibiscus creates one of the most striking botanical infusions in the teacup. As the dried calyces steep, they release their naturally deep colour and distinctive tart, fruity character, transforming the water into a brilliant ruby-red infusion.

    Hibiscus tea preparation with dried Hibiscus sabdariffa calyces steeping in a glass teapot and a vibrant ruby-red infusion

    As Hibiscus steeps, its deep burgundy calyces release their natural colour into the water, creating a brilliant ruby-red infusion with a refreshingly tart botanical character.

    Measure the Hibiscus

    Add 1–2 teaspoons of dried Hibiscus Flowers per cup.

    Adjust the quantity slightly according to how bold you prefer the flavour.

    Add Hot Water

    Pour freshly boiled water directly over the dried Hibiscus.

    The infusion will begin developing its characteristic ruby-red colour almost immediately.

    Cover & Steep

    Allow to steep for 5–10 minutes.

    A shorter infusion creates a lighter cup, while a longer steep develops a deeper colour and more pronounced tart flavour.

    Strain & Enjoy

    Strain the Hibiscus before serving.

    Enjoy warm, or allow the infusion to cool completely and serve chilled for a refreshing botanical drink.

    Hibiscus' bold tart character pairs beautifully with softer floral botanicals. Try blending it with Rose Petals, Elderflowers or Orange Blossoms, adjusting the proportions until you find your preferred balance.

    THE MEADOW KITCHEN

    Beautiful Ways to Use Hibiscus Flowers

    With its brilliant natural colour and distinctive fruity-tart character, Hibiscus is wonderfully versatile in the kitchen. Explore it in jewel-toned preserves, delicate confectionery, a vibrant savoury pickle and a beautifully colourful baked dessert.
    Hibiscus and raspberry jam with fresh raspberries and dried Hibiscus sabdariffa calyces

    Hibiscus & Raspberry Jam

    A jewel-red preserve combining raspberries with the tart botanical character and extraordinary natural colour of Hibiscus.
    Ingredients
    • 300 g raspberries
    • 2 tbsp dried Hibiscus Flowers
    • 250 g sugar
    • 2 tbsp fresh lemon juice
    • 60 ml water
    Method
    Place the Hibiscus and water in a small saucepan and bring gently to a simmer. Remove from the heat, cover and allow to infuse for 10 minutes. Strain, pressing gently to extract the richly coloured liquid. Combine the Hibiscus infusion, raspberries, sugar and lemon juice in a saucepan. Cook gently until the sugar dissolves, then simmer until the fruit breaks down and the mixture thickens to a jam-like consistency. Transfer to a clean jar, allow to cool and refrigerate.
    Hibiscus and dark chocolate truffles dusted with cocoa and finely ground dried Hibiscus sabdariffa calyces

    Hibiscus & Dark Chocolate Truffles

    Rich dark chocolate truffles finished with finely ground Hibiscus for a striking combination of bittersweet chocolate and bright botanical tartness.
    Ingredients
    • 200 g dark chocolate, finely chopped
    • 100 ml fresh cream
    • 1 tbsp dried Hibiscus Flowers
    • 15 g butter
    • 2 tbsp cocoa powder
    • 1 tbsp dried Hibiscus Flowers, finely ground, for finishing
    Method
    Gently warm the cream with 1 tablespoon of Hibiscus without allowing it to boil. Remove from the heat, cover and infuse for 10 minutes before straining. Rewarm the infused cream if necessary and pour it over the chopped dark chocolate. Leave for 1 minute, then stir slowly until smooth. Add the butter and stir until glossy. Refrigerate until firm enough to shape. Roll into small truffles and finish with cocoa powder, finely ground Hibiscus or a combination of both.
    Hibiscus pickled red onions in a glass jar with dried Hibiscus sabdariffa calyces and black peppercorns

    Hibiscus Pickled Red Onions

    A colourful savoury preparation where Hibiscus transforms quick-pickled red onions into an intensely pink, tangy kitchen staple.
    Ingredients
    • 1 medium red onion, thinly sliced
    • 1 tbsp dried Hibiscus Flowers
    • 120 ml apple cider vinegar
    • 120 ml water
    • 1 tbsp sugar
    • 1 tsp salt
    • ½ tsp black peppercorns
    Method
    Place the sliced red onion in a clean heatproof jar. Combine the Hibiscus, vinegar, water, sugar, salt and peppercorns in a small saucepan. Bring gently to a simmer and stir until the sugar and salt have dissolved. Remove from the heat and allow the Hibiscus to infuse for 5 minutes. Strain the hot liquid over the onions, ensuring they are submerged. Allow to cool before refrigerating. Leave for several hours before serving for the colour and flavour to develop.
    Hibiscus and berry swirl cheesecake bars with ruby-red botanical swirls, fresh berries and dried Hibiscus sabdariffa calyces

    Hibiscus & Berry Swirl Cheesecake Bars

    Creamy baked cheesecake bars rippled with a vivid Hibiscus and berry swirl for a striking botanical dessert.
    Ingredients
    • 150 g digestive biscuits, crushed
    • 60 g butter, melted
    • 250 g cream cheese
    • 60 g caster sugar
    • 1 egg
    • ½ tsp vanilla extract
    • 100 g mixed berries
    • 1 tbsp dried Hibiscus Flowers
    • 2 tbsp water
    • 1 tbsp sugar
    Method
    Preheat the oven to 160°C. Combine the crushed biscuits and melted butter and press firmly into a small lined baking tin. Gently simmer the berries, Hibiscus, water and 1 tablespoon sugar until the berries soften and the mixture becomes richly coloured. Press through a fine sieve and allow the resulting Hibiscus-berry sauce to cool. Beat the cream cheese and caster sugar until smooth. Add the egg and vanilla and mix gently until combined. Spread the cheesecake mixture over the biscuit base. Spoon small amounts of the Hibiscus-berry sauce over the surface and gently swirl through with the tip of a knife. Bake for approximately 25–30 minutes, or until just set. Cool completely before refrigerating and cutting into bars.
    From jewel-toned preserves and dark chocolate confectionery to vibrant savoury pickles and beautifully swirled baking, Hibiscus brings its bold colour and distinctive tart character into the kitchen in wonderfully different ways.

    OUR QUALITY PROMISE

    Botanicals, Kept Pure & Uncomplicated

    We believe beautiful botanicals need very little interference. Our approach is simple: thoughtfully selected ingredients, careful handling and honest information about what you're bringing into your home.

    Thoughtfully Selected

    Botanicals chosen with attention to quality, appearance and suitability for their intended use.

    Carefully Handled

    Handled and packed with care to help preserve the natural character of each botanical.

    Pure & Uncomplicated

    Simple botanicals without unnecessary additions, presented as close to their natural form as possible.

    Packed in South Africa

    Carefully packed by Flowers from my Meadow in South Africa.

    From our meadow to your home, with care.

    GOOD TO KNOW

    Questions About Hibiscus Flowers

    Everything you need to know about our dried Hibiscus Flowers, from their botanical identity and distinctive ruby-red colour to flavour, preparation, blending and storage.
    • Our Hibiscus Flowers come from Hibiscus sabdariffa, also commonly known as Roselle, a member of the Malvaceae or mallow family. Although commonly called Hibiscus Flowers, the deep-red dried botanical traditionally used for Hibiscus tea is primarily the fleshy calyx that develops around the seed capsule after flowering.
    • The calyces are the part traditionally dried for Hibiscus tea and culinary preparations. As they mature, these fleshy structures become a rich crimson colour. Once dried, they develop the characteristic deep burgundy appearance of the Hibiscus found in our pouch.
    • Hibiscus has a distinctive tart, fruity and refreshing flavour. Its naturally bold character makes it enjoyable as a single botanical infusion while also pairing beautifully with softer floral botanicals.
    • The brilliant ruby-red colour comes naturally from pigments present in Hibiscus sabdariffa, particularly anthocyanins. As the dried calyces steep in water, these natural pigments are released and create Hibiscus' characteristic deep-red infusion.
    • No. Hibiscus is naturally caffeine-free. It contains no traditional tea leaves and can be enjoyed as a botanical infusion according to personal preference.
    • Add 1–2 teaspoons of dried Hibiscus Flowers per cup. Pour over freshly boiled water and allow to steep for 5–10 minutes before straining. Enjoy warm or allow the infusion to cool completely for a chilled botanical drink.
    • Flowers from my Meadow offers dried Hibiscus sabdariffa in a 20 g resealable kraft pouch, carefully packed as a pure and uncomplicated single botanical for Hibiscus tea, loose-leaf blending and creative culinary preparations.
    • Flowers from my Meadow offers dried Malus domestica Apple Flowers in a 20 g resealable kraft pouch, carefully packed in South Africa for tea, botanical blending and creative preparations.

    Still have a question?

    We're always happy to help. If there's something you'd like to know about Hibiscus Flowers, its preparation or how to use it, get in touch with us.

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