The annual shrub Hibiscus sabdariffa is upright and heavily branching. Up to 3.5 m tall, with a reddish stem and a taproot that penetrates deeply. Dark green to crimson leaves with a variety of colours are alternating, glabrous, long-petiolate, palmately split into 3–7 lobes, and have serrated margins.
Hibiscus sabdariffa's calyces, leaves, and flowers can all be consumed. The calyxes are a component of the sour, Vitamin C-rich beverage called hibiscus tea. They can also be used to create sauces, jams, and other delicacies. The enormous green leaves can be converted into tea and have a sour flavour. Hibiscus has a cranberry or pomegranate-like sour flavour. It doesn't have a particularly sweet flowery flavour, therefore it also tastes good in savoury foods.
When consumed as tea, it may help with high blood pressure. Fruit acids from Hibiscus sabdariffa may have laxative effects. Other components of Hibiscus sabdariffa may function as antibiotics, lower blood sugar and fat levels, reduce edema, and lower blood pressure.
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