Hibiscus
- Jeff Perlman
- Oct 10
- 2 min read
There are several hundred species of hibiscus, varying by location and climate, but Hibiscus sabdariffa is the most commonly used species for making hibiscus tea.
Hibiscus comprises plant acids, including citric acid, malic acid, tartaric acid, and also hydroxy citric acid lactone — i.e., hibiscus acid, which is unique to Hibiscus. Hibiscus is rich in vitamin C, minerals, and antioxidants and is believed to be beneficial for high blood pressure, lowers cholesterol levels, removes toxicity and inflammation from the blood, and is a digestive and immunity builder.
Energetically, it is astringent and sweet, with a cooling nature and a sweet aftertaste. It can increase the Vata dosha if used in excess, but is balanced and reduced for Pitta and Kapha. Its biomedical actions include an alternative, hemostatic, refrigerant, emmenagogue, demulcent, and anti-spasmodic.
From a yogic perspective, it benefits the first and second chakras. Due to heat, congestion, and contraction, these chakras are related to the urinary and reproductive organs. They are sacred to Ganesh (the elephant god), who moves all obstacles and grants the realization of all goals.
Nutrition Facts
Serving Size 8 oz. glass
Sodium 8 mg.
Choline .8 mg.
Niacin .080 mg.
Calcium 16 mg.
Iron 32 mg.
Magnesium 6 mg.
Manganese 1 mg.
Phosphorus 2 mg.
Potassium 40 mg.
Sodium 8 mg.
Zinc .08 mg.
Summer Hibiscus Cooler
makes 64oz
10 grams of Hibiscus leaves
6 grams Gotu kola leaves
6 grams of Tulsi leaves
6 grams Rose petals
4 oz. fresh “sweet” Apple juice
2 cups “ripe” mixed berries
Handful of fresh Mint
To taste, Maple syrup is “Optional” (balancing for Pitta)
7 cups of hot water
Directions:
Place the herbs in a pot, add boiling water, cover, and let sit for 30 minutes.
Strain the herbs, return to the pot, add the juice, berries, and mint, and let steep again for 30 minutes.
Allow to cool, chill slightly, and enjoy.
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