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Hibiscus sabdarif (Rosella). Legends, myths, symbolism, description, cultivation, methods of application

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Content

1. Photos, basic scientific information, legends, myths, symbolism
2. Basic scientific information, legends, myths, symbolism
3. Botanical description, reference data, useful information, illustrations
4. Recipes for use in traditional medicine and cosmetology
5. Tips for growing, harvesting and storing

Hibiscus sabdarifa (rosella), Hibiscus sabdariffa. Photos of the plant, basic scientific information, legends, myths, symbolism

Basic scientific information, legends, myths, symbolism

Sort by: Hibiscus (Hibiscus)

Family: Malvaceae (Malvaceae)

Origin: Africa, South Asia

Area: Hibiscus sabdarif grows in the tropical regions of Africa, Asia and South America, where it is grown as a cultivated plant.

Chemical composition: The plant contains organic acids, flavonoids, carotenoids, anthocyanins, sugars, vitamin C, calcium, iron and other useful substances.

Economic value: Hibiscus sabdarif is used as a cultivated plant for valuable products such as food coloring, drinks and medicines. From the dried fruits of the plant, a tincture is prepared, which is used as a tonic and astringent for diseases of the gastrointestinal tract, as well as a means to lower blood pressure and cholesterol. Hibiscus flowers are used to make a tea that has diuretic, antipyretic, and antioxidant properties. Also, hibiscus has found application in cosmetology for the production of cosmetics.

Legends, myths, symbolism: In the mythology of the Caribbean Indians, the hibiscus subdarifa was associated with the goddess of love and beauty. According to legend, when the goddess was bathing in the river, her dress fell to the ground, and hibiscus grew from it. This plant has become a symbol of love, beauty and femininity. In some cultures, hibiscus subdarifa is associated with feminine beauty and sexuality. In traditional medicine, the plant is used as an aphrodisiac, and in some religious rites, it is used to invoke love and passion. In the culture of Haiti, the hibiscus subdarifa is used in religious ceremonies associated with the goddess of love and motherhood, Erzulie Dantor. Rosella is also associated with the beginning of summer and is a symbol of Caribbean culture. In some cultures, sabdarif hibiscus is used to treat various conditions such as heart disease, hypertension, arthritis, and diabetes. The plant contains many vitamins and antioxidants that have a beneficial effect on health. In general, hibiscus sabdarif is a plant that has many legends, myths and symbols associated with love, beauty, femininity, motherhood and health.

Hibiscus sabdarifa (rosella), Hibiscus sabdariffa. Description, illustrations of the plant

Hibiscus. Legends, myths, history

Hibiscus (Latin hibiscus) is an extensive genus of plants of the Malvaceae family. There are wild and cultivated plants. Mostly shrubs and trees. There are also perennial and annual herbs.

Distributed in the Old and New Worlds, in the subtropics and tropics. Bred by gardeners in a sharply continental climate. In Hawaii, hibiscus is considered the national plant, called the "flower of beautiful women."

Hibiscus grows in Brazil called "Princess Earrings". It has split petals and a long pedicel, on which it gracefully sways, really resembling an exquisite earring.

Hibiscus is a lion plant, as evidenced by the magnificent flowers of bright colors. He will not allow the soul to be lazy, awaken lively feelings, inspire unexpected and at the same time good deeds, and bring emotional satisfaction.

The energy of the hibiscus is directed in a spiral upward and outward: it spreads around in a strong stream. It is the energy of health, joy and love. Sick plants and people suffering from heart disease feel better next to the Chinese rose. Hibiscus with flowers of red shades will make the climate of love relationships especially hot. Yellow flowers will help to become more open.

The legend of the hibiscus is widely known in East Asia. She tells how the miraculous properties of the hibiscus flower were discovered to man. Exhausted by the long journey through the jungle, the wanderer who had lost his way sat down to rest. He was hungry and thirsty. He did not have the strength to go further, hunger reminded of itself every minute. Sitting among the trees and bushes, he began to build a fire. Pouring water into the pot, he dreamed that the gods would send him food. Suddenly, from somewhere above, several red flowers fell into the pot, turning the water ruby ​​red.

The traveler ventured to try the drink, which surprisingly turned out to be fragrant and tasty. The drink had a floral-fruity taste and was very pleasant. With each sip, he felt a surge of strength and vigor.

Leaving the jungle, the traveler took these wonderful flowers with him for the future.

In the villages that the traveler passed, he distributed these flowers to the inhabitants and talked about the healing properties of hibiscus tea. So the news of an amazing healthy drink spread all over the world. Many years have passed since that time, and hibiscus tea, which is also called the "drink of the pharaohs" and "royal drink", is drunk by people of any age, because this raspberry-colored sour tea soothes, quenches thirst in the summer heat, helps to warm up in the winter.

Hibiscus tea is loved by people from all over the world.

Author: Martyanova L.M.

Rosella, Hibiscus sabdariffa L. Classification, synonyms, botanical description, nutritional value, cultivation

Annual plant, 200-300 cm tall, with straight, often reddish, branched bare stems, only slightly pubescent at the nodes; leaves are long-petioled, entire, but more often serrate-3-5-separate, sometimes dissected to the base, finely serrate, cuneate at the base, less often, especially the lower ones, rounded, glabrous.

Flowers solitary, located in leaf axils on short hairy pedicels; subchalices of 8-12 leaflets fused at the base and with a calyx; corolla yellow or cream. The boll is densely covered with simple, upwardly directed, appressed hairs.

Seeds are large, about 5 mm in height, reniform, glabrous, warty, reddish-brown.

It is grown in Transcaucasia and Central Asia, but the seeds do not ripen there. Widely cultivated in all tropical areas.

It is grown mainly for its fiber, but also serves as a vegetable. From fleshy cups, sometimes together with the box (from which the seeds have been removed), cakes, puddings, jellies, pickles, jams and fizzy soft drinks are prepared.

Leaves and young shoots are also eaten, which have a sour taste and are used in the form of lettuce or spinach; edible and roasted seeds.

The plant is used in medicine for medicinal syrups and liqueurs (for gastric diseases and as a diuretic). Has antiscorbutic properties. The seeds contain up to 20% oil.

There are a number of varieties of this hibiscus, for example: Victor, Rigo, Temprano, Altissima, etc. Yields from 6500 to 8000 kg/ha.

Other types of hibiscus are also cultivated in West Africa: Hibiscus physaloides Guill I. Perr., H. rostellatus L., H. surattensis L., H. Eetveldeanus W. Sh.

H. cannabinus L. is grown in Asia, Africa and Australia mainly for fiber, but is also used as a green vegetable (like sorrel).

The natives of tropical Africa cultivate the species H. Abelmoschus L., and the local population of Australia - H. divaricatus R. Grahum., H. ficulneus L., H. pentaphyllus Ferd.

Author: Ipatiev A.N.

Hibiscus sabdariffa (rosella), Hibiscus sabdariffa L. Botanical description, distribution, chemical composition, features of use

Malvaceae family - Malvaceae.

The plant originates from India, has now spread throughout the tropical regions of Asia and Africa.

The cups contain organic acids (2,77%), sugars (0,33%), including sucrose.

Fleshy cups serve as raw materials for making a refreshing non-alcoholic drink that tastes good, as well as for making jelly, jam, and cakes.

Leaves and young shoots are eaten like sorrel.

Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.

Hibiscus sabdarifa (rosella), Hibiscus sabdariffa. Recipes for use in traditional medicine and cosmetology

Ethnoscience:

• To lower blood pressure: prepare an infusion of dried rosella flowers, poured with boiling water in a ratio of 1:10. Steep for 20 minutes, then strain and drink 1/2 cup 2-3 times a day to lower blood pressure.
• To treat colds and flu: prepare an infusion of dried rosella flowers, poured with boiling water in a ratio of 1:10. Steep for 20 minutes, then strain and drink 1/2 cup 2-3 times a day to relieve cold and flu symptoms.
• For the treatment of kidney disease: prepare an infusion of dried rosella flowers, poured with boiling water in a ratio of 1:10. Steep for 20 minutes, then strain and drink 1/2 cup 2-3 times a day to improve kidney function and remove toxins from the body.
• For the treatment of stomach problems: prepare an infusion of dried rosella flowers, poured with boiling water in a ratio of 1:10. Steep for 20 minutes, then strain and drink 1/2 cup 2-3 times a day to improve digestion and relieve stomach problems.

Cosmetology:

• Mask for the face: mix dried rosella flower powder with honey and apply on face for 15-20 minutes, then rinse with warm water. This mask will help moisturize the skin, brighten its tone and reduce fine lines.
• Face tonic: prepare a decoction of dried rosella flowers, cut into pieces and poured with boiling water in a ratio of 1:10. Steep for 30 minutes, then strain and use as a facial toner to improve skin tone and reduce breakouts.
• Massage oil: Mix dried rosella flower powder with jojoba oil and massage the skin of your body with this mixture. This oil will help hydrate the skin and improve its texture.
• Body Scrub: Mix dried rosella flower powder with sea salt and enough olive oil to make the mixture a paste-like consistency. Massage your body with this scrub, then rinse with warm water. This scrub will help remove dead skin cells and improve skin texture.

Attention! Before use, consult with a specialist!

Hibiscus sabdarifa (rosella), Hibiscus sabdariffa. Tips for growing, harvesting and storing

Hibiscus sabdarifa, also known as rosella, is a plant that can be grown in the garden or in a pot in the kitchen.

Tips for growing, harvesting and storing rosella:

Cultivation:

• Rosella prefers warm climates and bright sunlight, so growing it in a warm spot outdoors or in a sunny window indoors is recommended.
• Rosella can be grown from seeds or cuttings. Seeds should be planted in the ground after the danger of frost has passed. Plants should be planted at a distance of about 60 cm from each other so that they can freely grow and develop.
• Rosella prefers moist soil, so you need to water the plant regularly and prevent the soil from drying out.

Workpiece:

• Rosella leaves can be used to make tea, syrup, jelly, and other beverages and foods.
• Leaves should be picked when they are at their most developed and bright red. When harvesting, at least three leaves should be left on each branch so that the plant can continue to grow and develop.
• Leaves should be washed, dried and refrigerated until used.

Storage:

• Fresh rosella leaves can be stored in the refrigerator for up to several days.
• Leaves can be frozen for longer storage. To do this, rinse, dry and put in a freezer bag. Before use, the leaves can be thawed and used in the preparation of various dishes and drinks.

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