Hibiscus
Also known as: Rose mallow · Hibiscus spp.
8 types of hibiscus
Common Rose Mallow
120 daysalso: Hibiscus moscheutos, Crimsoneyed Rosemallow, Marsh Mallow, Swamp Rosemallow
Hardy perennial with huge pink or white blooms and a red eye; thrives in moist sunny spots.
Cranberry Hibiscus
90 days for leavesalso: Hibiscus acetosella
Different species grown for burgundy maple-shaped edible leaves — instant salad color in tropical heat.
Florida Cranberry
160 daysalso: Hibiscus sabdariffa, Red Sorrel, Roselle
Same species as Thai Red Roselle, grown across the Southeast for tart calyxes.
Halberdleaf Hibiscus
120 daysalso: Hibiscus laevis, Halberdleaf Rosemallow, Smooth Rose Mallow
Tall native perennial with pale pink blooms and halberd-shaped leaves; wetland-friendly.
Pink Rose Mallow
120 daysalso: Hibiscus moscheutos var. Palustris, Pink Mallow
Pale pink form of the common rose mallow; showy flowers in late summer.
Red Hibiscus
120 daysalso: Hibiscus coccineus, Scarlet Rosemallow, Texas Star Hibiscus
Native perennial with large scarlet star-shaped flowers; loves moist soils.
Rose Of Sharon
2–3 yearsalso: Hibiscus syriacus, Rose Of Althea
Hardy deciduous shrub with late-summer hollyhock-like blooms in white, pink, or lavender.
Thai Red Roselle
160 daysalso: Hibiscus sabdariffa, Jamaica, Sorrel (Caribbean), Flor de Jamaica, Roselle Hibiscus
The standard commercial roselle — thick sour-cranberry calyxes for tea and syrup.
When & where
Germination
Spacing & depth
How to plant
Start indoors — needs a very long warm season. Transplant to hot sun after nights stay above 60°F. 5–6 ft shrubby plants set yellow blooms in late summer that drop to reveal fleshy red calyxes. Snap off calyxes, remove central seed pod, dry.
Grower's tip
Calyxes make the classic tart cranberry-red hibiscus tea, agua de Jamaica, and Caribbean sorrel punch. Young leaves also edible — lemony green.
Soil preferences
Light, well-drained loam. Most culinary herbs suffer in soggy soil.
6.0–7.5 (neutral)
A single fork of finished compost at planting is plenty — over-feeding weakens flavor.
Watering
Consistent moisture while young; let the top inch dry between waterings once established.
Water at the base in the morning to keep leaves dry and prevent mildew.
Overwatered: yellow lower leaves, damp-smelling soil, wilt that doesn't rebound. Underwatered: crispy tips, purple stems, sudden bolting.
Prefers top-watering — Top-water deeply at the base in the morning. Wet leaves at night cause blackspot and powdery mildew.
Temperature tolerance
65–85°F (18–29°C) ideal
55–65°F (13–18°C)
Most annual herbs are frost-tender; perennial herbs (sage, thyme, oregano, mint) tolerate frost once established.
Container growing
Yes — great in containers
6–10 in (15–25 cm) wide, minimum 6 in deep
Herbs thrive in pots — group by water needs (Mediterranean herbs on the drier side, basil/parsley/cilantro on the wetter).
Succession planting
Sow leafy herbs (basil, cilantro, dill, parsley) every 3–4 weeks for a steady supply.
Detailed harvesting
Pinch or snip stems just above a leaf pair — never strip a plant of more than one third at a time. Harvest before flowering for peak flavor.
Post-harvest storage & preservation
Air-dry small bundles upside-down in a dark airy spot, or freeze chopped in olive oil in ice-cube trays. Store dried leaves whole in a jar; crush just before use.
Culinary, medicinal & other uses
Culinary flavoring — fresh in salads and finishing, dried in slow cooks and rubs. Many herbs (basil, mint, chamomile) also infuse oils, vinegars, or teas.
Medicinal or traditional uses are shared for interest only — this is not medical advice. Consult a qualified professional before using any plant medicinally.
Seed saving
Mostly insect-pollinated; some (basil, mint) self-pollinate.
Isolate different varieties of the same species by 150 ft or cage/bag flower heads to keep strains true.
Let one plant flower fully; harvest brown, dry seed heads into a paper bag; rub free and store dry.
Your zone's planting calendar
Pick your USDA hardiness zone and we'll estimate the key dates for hibiscus in your area. These are regional averages — always check your own last-frost forecast before sowing.
From your kitchen — grow hibiscus from what you already have
Most annual and biennial herbs give seed if you stop harvesting one plant and let it flower.
- 1Choose your best-flavored, latest-to-bolt plant to be the seed parent.
- 2Let it flower, then wait for the seed heads to dry brown and papery on the plant.
- 3Cut whole stems into a paper bag before they shatter.
- 4Rub or crumble the heads to release seed; sieve out the chaff and store dry in an envelope.
Storage: Most herb seed stays viable 2–4 years dry.
My Hibiscus notes
Hibiscus seeds on hand
Track packets and loose seeds you already have. Private to your account.
Par level — leave at 0 for no alert. Anything below par shows on Seed Starting and your shopping list.
Order more seeds
Running low? Reorder from one of these seed stores.
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