By Jim Long, The Heirloom Herbalist

Remember Red Zinger tea? It’s probably still around, but back in the “back to the land” days of the 1970s, Red Zinger was the politically correct beverage to serve to guests who dropped by the homestead. Correctly made from fresh spring water carried from the spring behind the cabin, brewed in a hand-thrown stoneware pitcher, and served in homemade earthenware mugs, this was the drink of an entire generation of people who had escaped the city for a simpler life in the country.

Back then, most of us knew little about what the red, or even the "zing" in Red Zinger was. It was simply a magical brew from a counterculture company in Colorado, and we felt good supporting an organization that was made up of folks like us. We were proud to buy from a non-corporate, employee-owned company who shared our views of living lightly and caring for the earth. Tie-dyed shirts, bell bottom pants and earth shoes, with a cool mug of Red Zinger tea - those weren’t fashions, they were life choices!

When I was traveling in India some years back, I had an “ah-ha” moment one afternoon. Standing on a crowded roadside, checking out assortments of seeds and dried herbs in baskets in a bustling sidewalk market, I spotted a basket of what looked like wrinkled, red flowers. I inquired of the lady who was selling them, but didn’t recognize the name she used. I bent down and picked a dried piece and tasted it, and that was when it struck me. This was roselle, the plant that gives the red to Red Zinger. And the sharp, “zing” of sourness, as well.

Roselle goes by other names. “Sour-sour” is one. Simply, “Hibiscus” is another. If you are in Egypt and someone offers you hibiscus tea, that’s the plant you will be tasting. It’s a common drink in Egypt and surrounding countries and has been used and grown there for thousands of years. Roselle (Hibiscus sabdariffa) is an easy to grow annual (although it’s grown more as a perennial in some parts of the world). It’s grown primarily for two things; for the calyx, or the husk, after the flower has wilted, from which the tart, red ingredients come, and for the fiber in the stems.

The plant’s fibers are used for weaving all sorts of things, from coarse cloth to twine and small ropes, as well as canvas-like baskets and straps for sandals. If you’ve ever grown the plant and tried to break off a limb, you probably know that the fibers of the plant, even when green, are so tough you have to cut them with a knife to get them free from the plant. If you weave baskets, you can actually pull fibers from the stalks or stems and use them directly to wrap or weave with.

The plant is grown commercially in the Middle East, both for the fiber as well as for the calyxes. The flowers aren’t noticeable, or at least not like most of the more showy hibiscus blossoms. Modest, two-to three-inch diameter flowers, off-white to pale yellow, open daily, then quickly turn into seed pods. It’s the calyx, the covering of the seed pod which is the red, fleshy part, that is used for flavoring and cooking. The flowers can be added to salads and even the leaves have the pleasantly sour flavor, so you can gather the smaller, tender leaves to use in salads. The calyxes are gathered while still plump and crisp, into baskets to dry. If left on the plant, the flavor and coloring agents disappear as the seeds ripen, so the harvesting has to be done every few days as the flowering continues. Once dried, the deep, red calyxes can be kept stored in airtight containers for months, even years, until ready for use.

Once gathered, these calyxes can be used fresh or dried to make a tart, lemonade-like drink. Served as a hot tea like you find in Egypt, or used to flavor ice creams, sorbets, yogurts like you find in other parts of Asia and the Middle East, or even in cooked dishes like pies and cakes, this is a most tasty plant. And not only is it tart and pleasant tasting, roselle imparts its deep red color to whatever you use it in. For weavers and dyers, the plant is also a useful dye plant. Roselle is quite easy to grow in any ordinary garden. You can grow it from seed, planted directly into the garden in spring. Roselle will begin blooming in about six weeks to two months after planting and will continue to produce fruit right up until frost.

To make your own Red Zinger tea, use roselle, some lemongrass, chamomile, orange peel, licorice root (if you like it) and brew it up as a tea. Roselle is good iced or hot and has lots of uses beyond just being a nostalgic drink. Try making a tea, sweetening it with honey and freezing it as a sorbet. Use strong roselle tea as a base for making a delicious, and attractive, bright red punch at your next party. (It mixes well with orange or pineapple juice, lemon balm, lemon slices, cranberry-raspberry juice and ginger ale). This versatile plant can be used all sorts of ways, and you will enjoy its many uses throughout the summer. Here’s a recipe for roselle sorbet, from my book, Herb and Flower Sorbets: Easy Frozen Desserts You Can Make

Bring the water to a boil and add the roselle. Remove the pan from heat and cover pan with a lid; let steep for 30 minutes. Strain out and discard the roselle, reserving the liquid. Add the sugar and lemon and stir until dissolved. Taste for sweetness, adding more sugar if desired. Chill the liquid for at least 2 hours before freezing. To freeze: pour chilled liquid into an ice cream freezer or sorbet maker and freeze like you would for ice cream. When completely firm, pack with ice until serving time.

Jim Long is the author of 22 books on herbs and gardening subjects. His gardens and books can be seen at www.longcreekherbs.com. Questions or comments always welcome at: lcherbs@interlinc.net