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A picture of a Rose Hibiscus

Rose Hibiscus

Hibiscus acetosella

Also known as

Cranberry Hibiscus, African Rosemallow, False Roselle, Maroon Mallow, Red Leaved Hibiscus, Red Shield Hibiscus

Photo by CandideUK (All rights reserved)

Full Sun
Moderate care
Moderate watering
Tender

8a-13b

USDA zone

-12°C

Minimum temperature

Expected size

Height
Spread

1.2m

Max

Min

75cm

Flowering

  • spring
  • summer
  • autumn
  • winter

This plant has no fragrance

Rose Hibiscus Overview

Creates decorative landscapes, hedges, beds, containers and a pot plant feature. A charming everred-nevergreen shrub. Its high resistance to root-knot nematodes makes it an excellent crop in place after tomatoes and other solanaceous vegetables that are affected by nematodes. It is used for medicinal purposes and in culinary.

Common problems with Rose Hibiscus

Japanese Beetles will skeletonize the leaves.

    How to harvest Rose Hibiscus

    Seeds - allow seed heads to dry on plants; remove and collect seeds. Pick leaves at the tips that when soft. Flowers can be picked when freshly open.

    How to propagate Rose Hibiscus

    Seed

    Seed - sow early spring in a warm greenhouse. Seedlings will appear 3-4 days. Plant out seedlings into individual pots when they are large enough to handle and plant them out into early summer.

    Cuttings

    Take small softwood cuttings in the Autumn to overwinter for next spring.

    Special features of Rose Hibiscus

    Hedge plant

    Grown as a hedge as well as a barrier.

    Pot plant

    Excellent pot plant in well-drained soil.

    Indoor plant

    Suitable for growing indoor in well-drained soil under direct sunlight.

    Attracts useful insects

    Bees and butterflies.

    Attracts birds

    Other uses of Rose Hibiscus

    Medicinal

    Infusion of the leaves in water is used as post-fever tonic and a treatment for anaemia. Crushed leaves and soaked in cold water, the infusion is used for washing babies/young children with body pains

    Edible

    Pinkish-brown leaves is added to dishes raw or cooked (acid flavour, sour taste and mucilaginous texture). Red flowers and leaves make flavourfull tea. Roots fibrous, mucilaginous and little flavour.