Hibiscus
(Hibiscus sabdariffa)
Often cultivated in the tropics, Hibiscus charms with the beauty of its ephemeral flowers. The leaves of this “Guinea sorrel” are eaten raw or cooked like vegetables.
Its red flowers, dried then infused, are used for sauces and jams or for the preparation of a delicious garnet-coloured infusion: bissap in West Africa, or karkadé in Egypt, prized for its medicinal properties.