Hibiscus, as connoisseurs know, consists of the calyx of the hibiscus and the outer calyx. They are harvested during the time of the fruits and then dried. The inner calyx is 3 cm long, and up to the middle it is ball-shaped. Above there are five ends folded upwards. The outer calyx consists of 10 small thin leaves that are strongly “anchored”. After flowering, the fleshy and slightly crumbly calyxes take on their typical red color. The main countries of cultivation of hibiscus, also known as purple, are Sudan, Egypt, China, Mexico and Thailand.
The infusion of the hibiscus flower can be consumed pure or in the form of a fruit tea mixture and it is completely refreshing. The flowers can be added to the crème fraîche, letting them simmer for a few minutes to make a sauce that goes well with the fish.