The Delicious and Nutritious Rose of Sharon Edible Flower

The rose of Sharon is an extremely versatile and edible flower that can be used in a variety of recipes. Though not as well known as other edible flowers like nasturtiums or pansies, the mild flavor and visual appeal of rose of Sharon make it a great addition to salads desserts and more. In this article, we’ll explore everything you need to know about foraging, preparing, and cooking with this underappreciated edible.

What is Rose of Sharon?

Rose of Sharon is a common name that refers to several species of hibiscus, particularly Hibiscus syriacus. It is a deciduous shrub with large, showy flowers that bloom throughout the summer. Though native to Asia, rose of Sharon has become a beloved ornamental plant across much of Europe and North America.

The flowers typically have five petals and range in color from white to pink to purple. The leaves are alternate and have a toothed margin. Rose of Sharon can grow up to 10 feet tall and 6 feet wide, though there are dwarf cultivars that remain under 5 feet.

Is Rose of Sharon Edible?

Yes! Both the flowers and leaves of rose of Sharon are completely edible. In fact, every part of the plant has been used historically for food or medicine in its native range.

The leaves have a mild, lettuce-like taste and the flowers impart subtle floral sweetness. All varieties of H. syriacus are edible, regardless of flower color.

Rose of Sharon contains compounds called anthocyanins, which are antioxidants that are beneficial for health. Tea made from the dried flowers and leaves has traditionally been used as a nerve calmer and antifungal remedy.

When and How to Forage Rose of Sharon

Rose of Sharon is very easy to identify based on its large, showy flowers. Look for it planted in yards and parks from mid summer into fall when it is in bloom.

You can forage both the young leaves and the unopened flower buds any time during spring and summer. Use scissors or pruners to snip off flower heads and young leaf shoots.

In the fall, you can also collect the dried seed pods. Just be sure not to take too much from any one plant and always forage sustainably from healthy, abundant sources.

Eating and Preparing Rose of Sharon

Both the raw flowers and leaves of rose of Sharon are edible and make colorful, tasty additions to meals. Here are some of the many ways to eat this plant:

• Add leaves and chopped petals to salads for visual appeal and texture.

• Stuff flowers with cheese, meat, or rice for an attractive appetizer.

• Use buds and petals to decorate cakes, cupcakes, and other desserts.

• Candy the flowers by coating in egg white and sugar.

• Infuse vinegar or olive oil with rose of Sharon flowers for a flavored cooking ingredient.

• Dry leaves and flowers to make tea, which has calming, antifungal properties.

• Cook leaves like spinach or use chopped buds like okra in soups and stews.

The flowers and leaves can be eaten raw or cooked. Their mucilaginous texture helps thicken soups when cooked. Dried or frozen rose of Sharon can be used in cooking all year long.

Growing Rose of Sharon in Your Garden

If you don’t have access to foraged rose of Sharon, consider planting some in your own yard. Cultivars like ‘Sugar Tip’ have smaller growth habits that work well in most gardens.

Rose of Sharon thrives in full sun and tolerates drought, heat, humidity, and poor soil. It requires very little care besides occasional pruning. Plant it near a deck, patio, or pathway so you can easily harvest the edible flowers and leaves.

With its beautiful blooms and versatility in the kitchen, rose of Sharon is a great edible flower for cooks and gardeners alike. Keep an eye out for this plant on your foraging adventures, and consider adding it to your backyard if you want easy access to the edible leaves and flowers. Experiment with using rose of Sharon in your favorite recipes for a pop of color and flavor.