Cranberry hibiscus (Hibiscus acetosella), also known as cranberry hibiscus, is an edible vegetable that originally comes from Central Africa. It was later brought to Brazil and used to feed slaves. The leaves can be eaten raw or cooked, and the flowers are used to color teas. The roots can also be eaten but are considered unappetizing.
I. Appearance and Characteristics
Hibiscus acetosella, the cranberry hibiscus or African rosemallow, is a flowering plant of the family Malvaceae. The epithet acetosella is of Latin origin and is a diminutive of the Latin name for sorrel which comes from the sour taste experienced when eating the young leaves of both plants. Hibiscus acetosella is also known colloquially as false roselle, maroon mallow, red leaved hibiscus, and red shield hibiscus.
It is one of the approximately 200–300 species that are seen in subtropical and tropic regions. This ornamental is usually found in abandoned fields or open areas, marshes, and forest clearings. Cranberry hibiscus is a member of a perennial group known as hardy hibiscus.
The foliage of cranberry hibiscus is similar to that of the Japanese maple. It has dicot leaves which vary in shape from 3-5-lobed to un-lobed or undivided in the upper leaves of the plant and are generally the size of a small child’s hand, about 10×10 cm. They tend to be alternate, simple, and deeply cut with crenate or jagged edges. Leaf color is observed as a dark maroon to a patchy red/green appearance. Stipules are linear, measured approximately 1.5 cm in length. Both stems and petioles (3–11 cm in length) are smooth or generally free from hair. Acetosella is further divided into a section called Furcaria, which is a group of approximately 100 species that have non-fleshy calyx or sepals.
The sepals contain 10 veins, 5 of which run to the apices of the segments; the other 5 run to the sinuses. Stems tend to be variegated. Flowers are solitary and sit atop a 1 cm long pedicel. They vary in color and are most often the dark maroon that is characteristic of the foliage with darker vein-like markings. Flowers are rarely yellow in color and are about 5 cm {2 inches} deep. Each flower contains numerous stamens at about 2 cm in length. The cranberry hibiscus is bisexual and is thought to be self-pollinating. It produces seeds that are uniform and dark brown with dimensions of 3×2.5 mm.
Cranberry hibiscus is cultivated in medium altitudes in areas of high rainfall although it does do fairly well in droughts. It requires moist soil with good drainage and a range of partial shade to full sun exposure. The plant does well in slightly acidic conditions with a soil pH between 6.1 and 6.5. Cranberry hibiscus tends to flower late in season when days are shorter. Flowers open for a few hours during the late fall to early winter at midday. Although the plant itself remains in bloom for a few weeks, once open, a flower remains for just one day. Plants typically succumb to cold weather in the Midwest prior to flowers appearing.
II. How to Grow and Care
Sunlight
For the best burgundy-red leaf color, grow cranberry hibiscus in full sun. Plants that receive too much shade lose their vibrant color, and the leaves turn an unsightly shade of brownish-green. Cranberry hibiscus may benefit from some protection from the afternoon sun in areas of extreme heat or when grown in a planter.
Temperature and Humidity
These plants grow best in regions with long and warm summer temperatures in the 60°F-85°F range and average-to-high humidity.
Soil and Water
Cranberry hibiscus needs moist but well-drained soil and frequent watering. Soil that stays saturated leads to root rot, while too dry soil causes the plant to lose its leaves prematurely.
Fertilizing
Apply a balanced liquid fertilizer every four to six weeks from late spring through early autumn, following the instructions on the packaging. Begin fertilizing two to three weeks after planting. Reduce the amount of fertilizer on plants grown in large planters to limit excessive growth, which requires extra water and increased pruning to maintain an appropriate size plant.
Planting Instructions
Plant cranberry hibiscus in the garden after all danger of frost has passed. Seedlings quickly grow into large specimens as the temperatures warm. Dig a hole as deep as the roots of your plant and one or two times as wide as the root ball. Water newly installed plants heavily and add a 2–3 inch layer of mulch to retain moisture. Fertilize new plants after they become settled in two to three weeks. Allow space for your cranberry hibiscus to mature into a full-size plant by mid-to-late summer. Crowded plants may become leggy with long, heavy stems prone to breakage.
Pruning
Cut back the tips of long stems to encourage bushiness. Plants grow very fast during warm weather and are soft-wooded with a lot of weight on the branches due to the prolific foliage. In heavy winds, this extra weight can cause the stems to snap near the base of the plant. If this occurs, remove the damaged limbs, cut back the remaining branches, and allow the plant to regrow.
Propagation
Cranberry hibiscus is easy to propagate with collected seeds or stem cuttings.
- Seed
Allow the seedpods to dry while on the plant. Hold a jar or other container under them and cut the seed pods from the plant. Crack the seed pods open and shake out the seeds. Keep the seeds in a warm, dry place until six to eight weeks before your last frost.
Get a start on the growing season by starting the seeds indoors. Soak the seeds in warm water for 1 hour and sow them 1/4 inch deep in a dampened potting mix in indirect light. Cover the pot or seed flat with clear plastic, and maintain the temperature around 70°F. Don’t allow the seedlings to dry out.
- Stem cuttings
Collect 12-inch stem tip cuttings in autumn before the onset of cool weather to ensure plants for the following season. Remove the foliage from the bottom of the cutting, leaving foliage only at the top. Dip the cuttings in rooting hormone and place them in a lightly dampened potting medium. Provide bottom heat of 54°-68°F for best results. Cover or mist the cuttings several times throughout the day to increase humidity until roots begin to grow. Cuttings can also be rooted in water, but the success rate isn’t as high as for those started in potting soil.
Potting and Repotting
Most varieties of cranberry hibiscus are too large to grow in anything except large landscape planters. If you grow it in a planter, locate it in an area with easy access to water. Large plants may need water once or twice daily during the peak of summer.
Pests and Diseases
Cranberry hibiscus doesn’t tolerate constantly wet feet. The soil must drain to eliminate the threat of root rot. Young plants are susceptible to breakage in high winds, which can be minimized with occasional pruning. However, in areas where large plants are exposed to high winds, consider staking plant stems or growing the plants through large tomato cages for structural support.
Cranberry hibiscus is easy to grow and not prone to pests. Healthy plants can usually fend off minor pest infestations long enough for natural predators to complete the job. However, it is susceptible to mealybugs, thrips, and Japanese beetles.
Excessively high humidity can lead to powdery mildew. Improve airflow around the plants by thinning stems and surrounding plants to alleviate this issue.
III. Uses and Benefits
The leaves of the cranberry hibiscus can be eaten either fresh or cooked. Young leaves from the plant have a tangy, cranberry-like flavour and keep their colour after being cooked. They have been most frequently used in salads and stir-fries.
Typical uses for hibiscus plants include all of their parts. The flowers and foliage are primarily used to treat ailments like cancer and bladder problems, to reduce blood pressure, to soothe dry coughs, and externally to treat skin disorders because of their calming (demulcent) and abrasive characteristics.
On chilly, late-winter days, the hibiscus adds some floral overtones and gives the impression that spring is just around the horizon. Combine water, dried hibiscus, and fresh or frozen cranberries for a revitalising DIY herbal tea. The plant can be used as a background plant in ornamental beds owing to its attractive leaf colour.
The cranberry hibiscus has vitamins magnesium, iron, and vitamins B2, B3, and C in its foliage and flower petals. The uncooked stems and blooms are used in stir-fries and salads. Teas and other beverages are frequently made with flower petals.
IV. Types of Cranberry Hibiscus
- ‘Mahogany Splendor’
Hibiscus acetosella ‘Mahogany Splendor’ reaches 6 feet tall and 3 feet wide with sturdy branches and deep chocolatey-red leaves. The flowers appear in mid to late summer. Each bloom lasts only a day, but the plant blooms continually until the weather cools.
- ‘Red Shield’
Hibiscus acetosella ‘Red Shield’ is a commonly available plant with iridescent, maroon-burgundy leaves. The flowers are red with a dark maroon center. It is a full-sized selection reaching 5 feet tall and 30 inches wide.
- ‘Panama Red’
Hibiscus acetosella ‘Panama Red’ is a compact selection, growing to 4 feet tall and 2 feet wide. It has deeply cut burgundy red foliage and dark red funnel-shaped flowers that appear infrequently in late summer and early fall.
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