Cranberry Hibiscus is a short-lived perennial shrub that thrives in the South East Queensland climate due to it preferring a warm and wet environment. The leaf colour is a deep cranberry red and looks wonderful as an ornamental in the garden. Cranberry hibiscus tends to flower late in season when days are shorter. Flowers open for a few hours during the late fall to early winter at midday. Cranberry hibiscus is often grown after tomatoes and potatoes and related species of which are not resistant to nematodes.
Cranberry hibiscus is mostly known for its slightly sour to pleasantly tart-tasting young leaves, which are commonly used as a vegetable, either raw or cooked. In South America, the leaves are used, sparingly, in salads and stir-fries. Leaves are eaten in small quantities, however, due to acid content and because they are mucilaginous. Cranberry hibiscus leaves also contribute to the décor of various dishes as they retain their color after being cooked.
The flowers are used to make teas or other drinks, in which they contribute a deep color, and possible mild medicinal benefits, rather than taste. In Central America, the flowers are combined with ice, sugar, lemon or lime juice, and water to make a purple lemonade.
