Category Archives: A Review of the Medicinal Uses and Phytochemistry of Hibiscus Calyces

A Review of the Medicinal Uses and Phytochemistry of Hibiscus Calyces

Traditionally, all parts of the hibiscus (Roselle; Hibiscus sabdariffa, Malvaceae) plant are used for medicine and food. The young leaves and stems are eaten raw. The seeds are boiled and eaten in soup. The calyces are frozen or sun-dried and eaten. The calyces/flowers are used worldwide in drinks, jams, jelly, sauces, and as a natural food colorant. In traditional medicine, hibiscus

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