We grow a lot of beautiful ornamental hibiscus, but this one is really special! It's a pretty blooming shrub around 4-7 feet tall. Ten days after the flowers bloom, a brilliant red calyx forms over the future seed case. That red seedpod coating, peeled off and dried, is the source of hibiscus tea, and can also be used for jams and wine. The leaves can be cooked to make a traditional Myanmar curry (or used like spinach). Other cultures use this plant in many ways - the stems for jute-like fiber, in a range of delicious local dishes, and even candy. Likes full sun, plenty of water, and can overwinter if protected from hard freezes. Sometimes called Jamaican Sorrel or Gongura.