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The Kitchen Garden Cooking School

Rose of Sharon


Hibiscus syriacus
Rose of Sharon

Flowers are used raw or cooked, along with young, tender leaves. They have a mild flavor and mucilaginous texture. Garnish salads, cakes, desserts, and beverages.

The leaves dry well, retaining their taste and fragrance, and are used in Herbal Teas.

Edible parts:  Blossoms, petals, leaves


Disclaimer: All of the flowers listed here have been researched, however, individuals consuming the blossoms, petals, stems, leaves, or tubers of the plants contained on this website do so entirely at their own risk. Consume only plants that have been organically grown and check for any bugs crawling inside the blossoms. The edible parts of each plant are noted above. The latin name is provided for each specific plant; common plant names can include other plants that are inedible. It is best for pregnant persons or those that have plant allergies to not eat any of these flowers even though we have noted the ones that should definitely be avoided. If in any doubt please consult with your doctor.