On Trend: Hibiscus

WRITTEN BY DENA DAW | PHOTOGRAPHED BY JONATHAN FREDIN

Ruth Taylor's Strawberry Hibiscus Jam are available locally. Above left, Mrs. Ruth makes award-winning jam in her Apex kitchen.

IT’S SAFE TO SAY that most of us have heard of hibiscus — a type of flowering plant native to warm, tropical and subtropical regions around the world — and maybe even grown it in our gardens. While there are over 200 varieties of hibiscus flower in the world, the most commonly cultivated type is Hibiscus sabdariffa, marked by its red stems and pink and red flowers.

In addition to being a great source of vitamin C, hibiscus flowers have a multitude of health benefits. They have been used to remedy various ailments over the years, from toothaches and urinary tract infections to lowering blood pressure, cholesterol, and triglyceride levels.

In addition to its medicinal uses, the tart, earthy flavor and vibrant color of hibiscus have put it center stage in the culinary world. According to the 2022 Food and Beverage Flavor Trends report, hibiscus increased 24% on menu listings from the second fiscal quarter in 2018 to the same time in 2021 — with no signs of stopping! Hibiscus-flavored menu items are on the rise, including teas, ciders, ice cream, popcorn, and more.

Ruth Taylor, the owner and chief jammer of Mrs. Ruth’s Jams in Apex, recently explored the trend herself as part of the Art in Bloom exhibit at the North Carolina Museum of Art.

“They approached me about creating a floral flavor for their 2021 and 2022 shows to sell in their gift shop,” said Taylor. “We selected hibiscus in 2021 as a way to enhance strawberries, as the slightly earthy flavor balances the sweetness of strawberries.”

Mrs. Ruth’s strawberry hibiscus jam can be used on toast, PB&Js, or whatever your hungry heart desires. All of her products can be found locally at La Farm Bakery, Peak Olive Oil, Bonafide Cafe, Donavan’s Dish, ELK Local Foods, or online at mrsruthsjams.com.

“We believe that no one should go hungry, and as a result we donate 10% of sales to local hunger relief,” said Taylor. “Our desire is to continue to spread more happiness and feed people, either directly through our jams or our donations.” t mrsruthsjams.com

Local Hibiscus Highlights:

• Strawberry Hibiscus Popcorn, ellaspopcorn.com • Make some tea with dried hibiscus flowers, also known as Jamaica flower in markets. Find at Sassool and La Bonita in Cary, Compare

Foods in Apex • Orange Peel & Hibiscus Dry Cider and Mango Hibiscus Cider, available at Bull City Ciderworks, Cary • Hibiscus Lemonade, LemonShark

Poke in Cary

MOONFLOWER PINOT NOIR & AUTUMN SALMON SQUASH BOWL

INGREDIENTS: For the salad:

1 cup Quinoa cooked 3 cups Lacinato kale, washed and de-stemmed, roughly 2 bunches 2 tsp. Olive oil 1 tsp. Garlic powder 1 1/2 cup Roasted bu ernut squash 1 1/2 cup Roasted cauli ower 2 tbsp. Avocado oil 1 Apple chopped 1/3 cup Crumbled feta cheese 1/3 Pomegranate seeds 1/4 cup Pumpkin seeds 1/4 cup Pecan pieces 2 Salmon llets Salt and pepper to taste

INSTRUCTIONS: For the dressing & marinade:

1/2 cup Olive oil 2 tbsp. Apple cider vinegar 1 Lemon juiced 4 tsp. Dijon mustard Salt and pepper to taste

1. Preheat the oven to 400 degrees F. 2. Cook quinoa according to package directions. 3. Toss cubed bu ernut squash and cauli ower orets with avocado oil and season with salt and pepper. Roast on a baking sheet for approximately 15 minutes until the squash is fork tender. Let cool. 4. In a small bowl combine all of the ingredients for the dressing/marinade and whisk together. Use half as a marinade for the salmon and the rest as salad dressing. 5. Pour the marinade on the salmon and let it rest for 10 minutes. 6. Bake at 400 degrees in the oven for about 10-12 minutes or until desired temperature. A cast iron or grill may also be used during this step. 7. Next, massage the washed and dried kale with olive oil and garlic powder for a few seconds. 8. Toss roasted veggies with kale, and add chopped apple, pomegranate seeds, pumpkin seeds, feta and pecans. Top your bowl with the salmon, drizzle with remaining dressing and enjoy!

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