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The benefits of Hibiscus

A shrub native to West Africa, Hibiscus was imported into Europe as early as the 12th century and is now widely appreciated, as much for its beautiful colours as for its virtuous properties.


  • Scientific name: Hibiscus sabdariffa 
  • Bonanical classification: Malvaceae family 
  • Other names: Guinese eel, Karkade, Althea, Rose of China, the Empire's tea...
  • Forms et preparations: food supplements, infusions, herbal teas, juices...
  • Origins: West Africa

 What is Hibiscus ?

This tropical shrub is easily recognized by its pretty bright flowers, usually pink, yellow or red. They can measure between 2 to 6 centimetres of diameter and bloom from July to October. The Hibiscus leaves are between 6 to 10 centimetres long and have 3 lobes. They are persistent, dark green in colour and solitary or grouped in pairs depending on the species. The Hibiscus fibre was once used to make bags and hunting nets. It is also the emblem of South Korea which considers it as a symbol of modesty and voluntary spirit. The plant mostly grows in the outdoors, due to its very high resistance to cold. Indeed, it can support up to -20 ° C and reach three meters high. There is a variety of indoor hibiscus that is less hardy: It needs at least 10 ° C to grow and measures only up to 1 meter high. Hibiscus is a shrub that requires a well-drained and fertile soil and an exposure to light.

Hibiscus' composition:

Hibiscus has numerous assets. Among them are several types of polyphenols: flavonoids, proanthocyanidins, for example.

Hibiscus' benefits:

This plant could appear to have benefits in regulation, weight control, improve the body's natural defenses and resistance. In addition, Hibiscus could help improve emotional conditions, mind and reduce stress. This plant could also help to relax, promote energy and help reduce discomfort in breathing. Finally, Hibiscus seems to have a positive impact on heavy legs.

How to use Hibiscus ?

Depending on the shrubs' species, the hibiscus flower is edible and especially used in infusion. In Egypt and Africa, the drink is known as "karkadé".

In order to prepare a hibiscus infusion, it is recommended to boil 3 to 4 dried flowers for 4 to 10 minutes depending on the desired intensity. The infusion can be drank warm or cold. It is recommended to consume the infusion of hibiscus at a rate of 3 to 4 cups a day over a period of 4 to 6 consecutive weeks.

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