Hibiscus (Sorrel)

Hibiscus flowers, if served as part of a solid food meal (or sauce), may be introduced as soon as baby is ready to start solids, which is usually around 6 months of age. Avoid serving hibiscus drinks to babies younger than 12 months of age, as they could displace valuable nutrition from breast/human milk or formula.

Dazzling hibiscus flowers grow in lots of gardens as decoration, but certain varieties, like the crimson-colored roselle or sorrel, are prized for their edible sepals—the protective leaves that encase a flower bud before it blooms. These hibiscus varieties thrive wherever there is plenty of rain and sun, from their native lands of Africa and South Asia to the tropics of the Americas, where the plant was introduced by European colonizers and enslaved people from Africa. After harvest, the sepals are separated from their seed and often dried, though they also can be eaten fresh or cooked. Popular in the Caribbean and beyond, the worldwide use of hibiscus flower and its edible foliage has resulted in many names: ambadi, chin baung, flor de Jamaica, gongura, ishapa, and pitwaa, to name a few.

Yes, when served in solid food. The calyx of the hibiscus plant, the edible outermost part of the flower, contains fiber for digestion and a healthy microbiome, as well as calcium, important for the growth of strong bones. Hibiscus flowers also offer a combination of iron and vitamin C—two nutrients that work together to combat anemia and promote the growth of healthy tissue. Because of their antioxidant and anthocyanin content, hibiscus may also boast anti-inflammatory, anti-carcinogenic, and anti-diabetic properties.

Avoid serving hibiscus drinks to babies younger than 12 months of age, as they could displace valuable nutrition from breast/human milk or formula. Reserve candied hibiscus flowers and sweetened hibiscus drinks for older children. Traditionally, hibiscus may have been used as a mild laxative, so keep this in mind when serving to babies: start off with small amounts of the flower to reduce the risk of digestive discomfort.

★Tip: Store dried hibiscus flower in a cool, dry, dark place, away from other strong-smelling products like coffee or spices, for up to 2 years.

Yes. Whole flowers, when left intact, are potential choking hazards as they are challenging to chew. To minimize the risk, finely chop hibiscus flowers with seeds removed (which is how they are typically sold) or use the flowers to infuse other foods with their flavor. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. For more information on choking, visit our sections on gagging and choking and familiarize yourself with the list of common choking hazards.

No. Allergies to hibiscus are rare, though individuals with allergies to hollyhock flowers or sensitive to foods with tannins in them may be sensitive. Also, those with Oral Allergy Syndrome who are allergic to ragweed may be sensitive to hibiscus. Oral Allergy Syndrome typically results in short-lived itching, tingling, or burning in the mouth and is unlikely to result in a dangerous reaction. Handling fresh hibiscus has been reported to result in a contact rash in sensitive individuals, so take care if you are harvesting the flowers yourself.

Note: Hibiscus is frequently grown on the same plots of land as peanuts, in an agricultural practice known as intercropping. During harvesting of hibiscus flowers, there is a small possibility that peanut might inadvertently make its way into the supply. Therefore, you may see cautionary labels on packages of dried hibiscus flowers warning of this possibility.

As you would when introducing any new food, start by offering a small quantity of hibiscus for the first few servings. If there is no adverse reaction, gradually increase the quantity over future meals.

Recommended Guide: Introducing Allergens

Hibiscus flower can be eaten fresh, but unless you live near a grower, dried hibiscus flower may be easier to find. All you need to do is rehydrate dried hibiscus flower in hot water. From there, use hibiscus flower to add bright color and tangy flavor to sauces like chutney, molé, or salsa. Try stuffing hibiscus flower into empanadas, quesadillas, or tacos, as is popular in Mexico. Cook hibiscus flower in curries, soups, or stews. Or steep hibiscus flower to make refreshing drinks like agua de jamaica, bissap, karkade, zobo, or sorrel, a popular infusion of hibiscus flower, ginger, and spices in Jamaica.

It would be wise to reserve sweetened hibiscus drinks for older children, but babies and toddlers can enjoy the tart flavor of hibiscus flower, too. Try stewing apple, pear, or your favorite fruit in water with hibiscus flower, which tints the flesh with bright pink color and balances the fruit’s naturally sweet flavor. Baby can enjoy the fruit, and the poaching liquid can be sweetened to make a tea for yourself and older children.