Brewed as a puckery red tea, hibiscus is enjoyed as a refreshing and medicinal beverage throughout the world. The sour red “fruits” (calyx) are also enjoyed in jams, chutneys, conserves, and alcoholic fermented beverages. It has been cultivated for thousands of years as a food, medicine, and fiber crop in northern Africa; grown in Jamaica since the 1700s, it was likely brought from Africa by slaves. In Mexico, Roselle is highly regarded as a natural liver and kidney tonic and weight-loss herb. With its demulcent and soothing qualities, hibiscus is also used acutely to assuage colds, mouth sores, and sore throat and as an antibacterial. Beneficial on the heart, helping to lower cholesterol levels and high blood pressure; antioxidant, helpful in preventing free-radical stress in the body and promoting overall wellbeing.