Hibiscus acetosella Welw. ex Ficalho

Hibiscus acetosella, commonly called cranberry hibiscus, has foliage that is similar in shape to Japanese maple foliage.

Leaf Shape Variation

This species is a dicot, with leaves that change shape along the stem: lower leaves have 3 to 5 lobes, while upper leaves are unlobed or undivided.

Leaf Size

Mature leaves are roughly the size of a small child's hand, measuring approximately 10 by 10 cm.

Leaf Arrangement and Edges

Leaves are arranged alternately along the stem, are simple in structure, deeply cut, and have crenate or jagged edges.

Leaf Color

Leaf color ranges from dark maroon to a patchy mix of red and green.

Stipule Features

Its linear stipules grow to around 1.5 cm long.

Stem and Petiole Texture

Both the stems and 3–11 cm long petioles are smooth and mostly hairless.

Taxonomic Placement

Hibiscus acetosella is placed in the section Furcaria, a group of around 100 Hibiscus species defined by non-fleshy calyxes and sepals.

Sepal Vein Structure

The sepals have 10 veins total: 5 veins run to the tips of the sepal segments, and the other 5 run to the gaps between segments.

Stem Coloration

Stems are typically variegated.

Flower Arrangement

Flowers grow singly, each borne on a 1 cm long pedicel.

Flower Color

Most flowers are the same dark maroon color as the plant's foliage, with darker vein-like markings; yellow flowers are very rare.

Flower Depth

Flowers are around 5 cm (2 inches) deep.

Stamen Length

Each flower holds many stamens that reach about 2 cm in length.

Pollination

Cranberry hibiscus is hermaphroditic and thought to be self-pollinating.

Seed Characteristics

It produces dark brown, kidney-shaped (reniform) seeds that measure 3 by 2.5 mm.

Leaf Flavor

Cranberry hibiscus is primarily known for its young leaves, which have a slightly sour to pleasant tart flavor.

Leaf Consumption Methods

These leaves are commonly eaten as a vegetable, either raw or cooked.

South American Culinary Use

In South America, they are added in small quantities to salads and stir-fries.

Leaf Consumption Portion

People typically eat the leaves in small portions because of their acid content and mucilaginous texture.

Cooked Leaf Use

When cooked, cranberry hibiscus leaves keep their dark color, so they are also used as a decorative garnish for dishes.

Flower Culinary Uses

The flowers are used to make teas and other drinks, adding a deep rich color rather than strong flavor, and are sometimes attributed mild medicinal benefits.

Central American Drink Preparation

In Central America, flowers are mixed with ice, sugar, lemon or lime juice, and water to make purple lemonade.

Root Edibility

The root is edible, but it is considered fibrous and unpleasant-tasting.

Calyx Edibility

Unlike the related species Hibiscus sabdariffa (commonly used to make the beverage jamaica), the calyx (sepals) of H. acetosella is non-fleshy and is not eaten.

Angolan Medicinal Uses

In Angola, tea brewed from cranberry hibiscus leaves is used as a post-fever tonic and to treat anemia.

Myalgia Treatment

Crushed leaf-infused cold water is used to treat myalgias, and this preparation is also used for bathing children.

Anti-Inflammatory Properties

The plant is thought to contain polyphenols, compounds that may fight inflammation, which are often used to treat inflammatory conditions.