Rose of Sharon seeds is a common name that has been applied to several different species of flowering plants that are valued in different parts of the world. It is also a biblical expression, though the identity of the plant referred to is unclear and is disputed among biblical scholars. Rose of Sharon (Hibiscus syriacus) is a deciduous hibiscus species that produces abundant showy blooms in the summer and fall. The Rose of Sharon (most often Hibiscus syriacus) is related to the Hibiscus rosa-sinensis, (what most call Hibiscus) and used for tea and a source of vitamin C and truly does share many traits. One is from a temperate climate, one is from a tropical climate. Both of these plants are native to Asia. Hibiscus syriacus also known as the Korean Rose is the national flower of South Korea. The flower’s name in Korean is mugunghwa. The flower’s symbolic significance stems from the Korean word mugung, which means “eternity” or “inexhaustible abundance”. (ask me how I know – my step-mother is from Korea😉 ) Chinese hibiscus (Hibiscus rosa-sinensis), or Raya Bunga, is the national flower of Malaysia. Rose of Sharon attracts Hummingbirds, Honey Bees and Bumble Bees parts used: leaves, flowers, fruit and bark (The bark contains several herbal active constituents, including mucilage, carotenoids, sesquiterpenes and anthocyanidins (an anti-oxidant). Every part of The Rose of Sharon is edible leaves, blossoms and bark- it contains vitamin C and, Anthocyanins which are antioxidants. The young leaves can be eaten raw or cooked. They have a very mild flavor, but get tough as they age, good when mixed with a softer leaved lettuce. You can make tea from the leaves or the flowers. Flowers – raw or cooked. A mild flavor and mucilaginous texture, they are better than the leaves (in my opinion😉 ) in a salad, both for looking at and for eating. The root is edible (like its cousin the marshmallow) but very fiber-y; mucilaginous and without very much flavor..
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