(1).JPG "Hibiscus - Burton, Dr. Nadine")
Most people recognize hibiscus as a tropical plant with beautiful bright blossoms, but little do they know of its importance as a crop. Dr. Nadine Burton, an alternative crop specialist, is researching the plant’s validity for local farmers at the University of Maryland Eastern Shore’s Education and Demonstration Farm.
Hibiscus, or Hibiscus sabdariffa as it is scientifically known, belongs to the Malvaceae family. There are over 300 species of annual or perennial herbs to the genus hibiscus. Hibiscus is rich in nutritive value and has been shown to possess phytochemical and pharmacological properties. It is very high in vitamin C and flavonoids and “is right up there with aronia and pomegranate with antioxidants,” said Burton. The calyx, or sepals of the flower that form a whorl that encloses the petals and forms a protective layer around a flower in bud, are used to make tea, juice, jams and jellies. Burton said it can also be used in cosmetics such as shampoo and soap. In some countries, the leaves are an ingredient in stews and the stems have been used in making fishing nets.
Different countries have different names for hibiscus. It is commonly known in English speaking countries as roselle, hibiscus, and Jamaica sorrel, Burton said. In Arabic it is known as karkedeh, while in Thailand it is known as Krachiap daeng.
To date, 350 pounds of hibiscus seeds have been harvested from the 170 plants on the UMES Research Farm, Burton said. Planted outside in June, they were ready to harvest in September and recently harvested twice. Weather permitting, a third harvest could be in store. This is the first time in three years, Burton said, that the current variety has grown well. The plants require 13 hours of sunlight before the calyx forms.
The Mid-Atlantic “adopted” variety, as it is being renamed, is a “high value-added property.” One quart of drink is made from ½ lb. fresh calyx and can give three 12-ounce bottles which carries a market value of $7, Burton said. The UMES research is not for profit, but to introduce to local farmers and the agriculture community. Four major clients currently use UMES’ processed hibiscus: Black Narrow Brewery in Chincoteague, Va. for its beer, Shore Gourmet Development and Education Coordinator Roxanne Wolf in Denton, Md. for its kombucha tea, Habanera Farms, LLC in Tyaskin, Md. for its herbal teas and for research by Corrie Cotton, an assistant research professor at UMES. Farmers that are interested are also given the seeds and seedlings to experiment with. Burton shows them different techniques to maximize their growing space and still produce a high yield.
Harvesting is a labor intensive process. First the calyxes are plucked from the plants. Seeds are hand removed with an apple corer. After seeds are removed, they are washed with Tsunami five percent concentration. They are then spread to dry and finally are freeze dried in a USDA-approved system. Studies have shown that no nutrients are lost in freezing, Burton said.
The UMES Education and Demonstration Farm is “gearing up to be a kitchen to help farmers process and package hibiscus.” Currently, farmers’ products are not in a condition for long shelf life. Processed and packaged correctly, the seeds can be kept for three to four years.
