edible hibiscus
Also known as: aibika
A tropical perennial normally grown as an annual in temperate areas, producing a large clump of five- or seven-fingered leaves. The flowers, in spires, open one at a time and are up to 15cm across, lemon yellow with a dark purple eye. They are followed by green, hairy seed pods
Scientific classification
- Species
- edible hibiscus (Abelmoschus manihot)
- Genus
- Abelmoschus
- Family
- Malvaceae
- Information to be completed
- Toxicity
- Herbaceous Perennial · Annual Biennial
- Plant type
- 1.5-2.5 metres
- Height
- 0.5-1 metres
- Spread
- Deciduous
- Foliage
- Bushy
- Habit
- Summer · Autumn
- Season of interest
- Full sun
- Sunlight
- Information to be completed
- Ideal temperature
edible hibiscus pictures
Distribution of edible hibiscus
Distribution map
Southeastern Asia
Information to be completed
Culture
Information to be completed
Toxicity
Information to be completed
Quick identification of edible hibiscus
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edible hibiscus care guide
- Moderate regular watering, allowing brief slight drying between soakings
- Watering
- Full sun
- Sunlight
- Information to be completed
- Ideal temperature
Watering
Moderate regular watering, allowing brief slight drying between soakings
Fertilizing
FertilizingBalanced perennial feed every four weeks from spring through summer
Pruning
PruningCut back stems as they finish flowering
Propagation
PropagationPropagate by seed, or by softwood cuttings in early summer
Growing
GrowingStart off under glass and plant out in a sunny, sheltered position with well-drained, fertile soil, after all frost risk has passed
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Common pests and diseases
Diseases
Susceptible to powdery mildews
Pests
May be affected by slugs, snails, glasshouse red spider mite and glasshouse whitefly
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