Yes, many types of hibiscus flowers are edible, especially the commonly used Hibiscus sabdariffa (often called roselle), and they are widely used in food and drinks.

Edibility and safety

• The flowers, calyxes, and often young leaves of edible hibiscus varieties can be eaten raw or cooked in salads, jams, relishes, and desserts, or brewed into teas and cold drinks.

• They are generally considered safe for most people, but some individuals may experience stomach upset, dizziness, or allergic reactions, so it is best to start with small amounts.

• Pregnant or breastfeeding people, or those on blood pressure or heart medications, should speak with a healthcare professional before consuming hibiscus regularly, because hibiscus can modestly lower blood pressure and affect cholesterol.

How to eat hibiscus flowers

• Use organically grown flowers that have not been treated with pesticides; wash them thoroughly to remove dirt and insects before eating.

• Common uses include:
  • Brewing the calyxes into a tart red tea or iced drink.
  • Adding petals to salads for color and a slightly tangy flavor.
  • Making syrups, jams, jellies, or candied flowers for desserts.

Important precautions

• Do not eat ornamental flowers unless you are certain of the species and that they are free of chemicals; some non-hibiscus ornamentals can be toxic.

• If you have never eaten hibiscus before, try a small amount and stop if you notice itching, hives, swelling, or any other unusual symptoms.