The glorious hibiscus
By Anita Westervelt, Texas Master Naturalist
Who doesn’t love the glorious hibiscus? Not many can pass by the giant blooms without a trickle of delight.
More than 300 species of hibiscus grow throughout the world in warm, tropical, subtropical and warm-temperate countries. In a spectacular array of colors, shapes and sizes, pink, yellow, peach, purple, orange, red and multi-colored, hibiscus bloom on low-growing plants, bushy shrubs and even trees that reach to 15 feet.
Native since the 12th century, today’s exotics are cultivated from eight original hibiscus species native to Madagascar, Mauritius, Fiji, Hawaii, China and India.
Hibiscus belong to the Malvaceae family and sometimes are referred to as mallows or rosemallow. Interestingly, cocoa, okra and cotton belong to the Malvaceae family as well.
The Valley has its own native hibiscus: Tulipan Del Monte, or heart leaf hibiscus, Hibiscus martianus. Five radial petals comprise the blooms, which at three inches in diameter, are small compared to the cultivated exotics that can reach dinner plate size. Native hibiscus plants generally grow close to the ground in asymmetrical abandon. The rich green, heart-shaped leaves are nearly as large as the bloom.
A drawback to native Tulipan for home landscaping is that they are short lived, about three years. In nature parks and habitat gardens, the treasured Tulipan are left to reseed themselves to encourage species continuation. Blooming spring, summer and fall and generally after rainfall, the brilliant red blooms are a striking contrast to the browns and greens of the habitat floor.
The non-native, full-sun-loving exotic hibiscus, on the other hand, grow well and are long-lived in the Valley. They do need some protection to survive a heavy frost or freeze.
The colorful, large trumpet-shaped hibiscus flowers have no scent, but none the less attract butterflies, bees and hummingbirds. For abundant blooms, hibiscus prefer to keep a constant moisture level, but not saturated. An inch of water each week will keep them happy.
Feeding twice a month during the growing season offers excellent results. Some growers use a higher nitrogen fertilizer in the spring and then switch to a fertilizer higher in potassium during the summer. A low phosphorous fertilizer promotes blooms. Minor elements like iron, copper, manganese are important in a fertilizer, too. A soil pH of six to seven is recommended.
The popularity of hibiscus is more than the beauty of its blooms. Steeped in culture in many countries, so honorable is the flower that two vessels of the British Royal Navy have been named HMS Hibiscus and in 1864, the United States Navy christened the USS Hibiscus.
The name is Latin, simply meaning colorful flower, but the imagery is much more meaningful. In the art world, hibiscus body tattooing has been present since medieval times when mariners inked their bodies for symbolism or fashion. Traditionally, hibiscus flowers represent delicate beauty, unity and peace. In many Asian countries it is thought that the five petals each represent a different quality and come together to represent ultimate peace.
In Malaysia, hibiscus represents honor, courage and life. In China, it is a symbol of virginity, wealth and fame, whereas in Korea, the flower is a symbol of immortality. Other symbolism relates to love, charm, gentleness, fragility and hospitality. Colors represent meanings, too: red for love, desire and passion; yellow for friendship; and purple for wealth and royalty.
Women in Tahiti and Hawaii wear hibiscus flower behind the right ear when they want to announce that they are single and ready for marriage. Married women wear hibiscus behind the left ear.
In addition to all the esoteric honors attributed to this honored plant, hibiscus flowers are edible. They have a citrus-like taste and are used in soups, chutneys, salads, curries, jellies and jams. Hibiscus leaves can be boiled and used for dishes that are normally prepared with spinach. The colorful flowers are a rich source of natural dyes used in the food industry.
The most popular beverage made of hibiscus is tea made from dried flowers of hibiscus sabdariff. Besides pleasant taste, tea made of hibiscus is rich in vitamin C. A paste made of crushed hibiscus leaves and flowers can be used as home-made shampoo. In China, the petals are used to shine shoes.
China and Thailand are the greatest producers of hibiscus in the world.