Rose of Sharon Recipes By Sharon Glasgow
This Flower By It’s Other Names Is Just As Delicious!
These are Rose of Sharon recipes because every part of The Rose of Sharon is edible including leaves, blossoms and bark, which contains vitamin C, etc.
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Medicinally, this Hibiscus Syriacus flower buds contain mucilage, a gooey medicinal compound made of polysaccharides, found in most species of the mallow family.
Mucilage can be used to heal burns, wounds, gastric ulcers and internal and external inflammation and irritation, such as sore throats or urinary tract infections.
Every part of the Hibiscus flower is edible including leaves, blossoms and bark, which contains vitamin C and, Anthocyanins which are antioxidants.
Current studies are showing promising results with the root bark for inhibiting the proliferation of lung cancer.Sharon Glasgow
The Chinese use its root bark as an anti-fungal remedy.
It is also said to calm the nerves.
Song of Solomon 2:1 The bride speaks, describing herself as a humble meadow flower unfit to be in such a luxurious place as that in which she now finds herself.
This Korean Rose is South Korea’s national flower.
It’s called Rose Mallow in the United Kingdom and St. Joseph’s Rod in Italy.
It’s a deciduous shrub native to Asia and the name comes from Palestinian Valley named Sharon.
Also know by the name of Althea, it blooms most of the summer.
It’s beautiful, healthy and it’s a perennial!
It is a PERFECT addition to your garden and health.
This hardy Hibiscus attracts Humming Birds, Honey Bees and Bumble Bees—it’s food for your bees.
The bees are covered with its pollen!
I love it!
Rose Of Sharon Tea
Make a tea from the dried leaves and flowers and drink as an antioxidant or Winter tea.
1 cup of Rose of of the flowers pressed down, add 2 cups of water and let steep for 40 minutes.
Hibiscus Syriacus Medicinal Water
Hibiscus Syriacus water can be enjoyed with raw honey.
Take roses out of water and gently squeeze for Rose of Sharon medicinal water.
Korean Rose Omelet
Omelet is egg, chopped Korean Rose buds and leaves, organic, homegrown tomatoes, cheese, fresh herbs.
Use flowers and leaves in salads—chop the blossoms or use whole flowers.
Rose of Sharon makes colorful, nutritious and yummy salad—who wouldn’t want to eat this?
The roses have a mild flavor, doesn’t taste medicinal.
Kept in water until dinner.
Rose Mallow Soup
Use it to make bone broth with Rose Mallow added to broth.
Chinese Hibiscus Thickener
Use it as a thickener in gumbo because it has an okra consistency, stews, etc.
Fermenting Of Roses
1 cup of the roses pressed down, add 2 cups of water and let steep for 40 minutes.
Fermented soft items must be eaten within 30 days.
Humble Hibiscus Dip Holder
Opened blossoms make great dip holders—dip idea image.
This one holds homemade yogurt with raw honey and cinnamon to be used with homegrown blackberries, raspberries. . .
Rose Of Sharon Cake Decoration
Chopped blossoms make beautiful decoration on cakes and the mild flavor blends well.
Hibiscus buds chopped thin make excellent decoration on cakes.
Frosting was colored with our raspberries, crushed.
The cupcakes are still warm, hence the frosting drooling over the side.
Althea is so mild, it doesn’t interrupt flavor.
Published By Sharon Glasgow and Enhanced By Tonza Borden
Also, enjoy this “stuffed” recipe by Sharon W. on Food.com.
- Remove pistils and stamens from flowers. Set aside.
- Process cottage cheese in blender till smooth.
- Transfer to nonmetallic bowl.
- Stir in yogurt and flower petals. Add herbs and seasonings. I used chopped green onion, fresh basil, thyme, oregano and rosemary, with a dash of Greek seasoning in mine and loved it!
- Pipe or spoon the dip into the center of the flower.
- Garnish with chopped petals.
- Cover and refrigerate overnight for best flavor.
- Makes about 2 cups.
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