Hibiscus means “plant that is consecrated to the ibis,” which is the sacred bird whose head is associated with the Egyptian god of wisdom, Thoth. Talking about hibiscus is a bit of a misnomer though, because it isn’t actually a single plant. Hibiscus is a genus of plants and a large one at that, consisting of roughly 300 different species. When people talk about hibiscus in the context of food they are usually referring to Hibiscus sabdariffa, more commonly known as roselle.
Hibiscus is believed to have originated in West Africa where it was the key ingredient for a wide variety of drinks including the Ghanaian sobolo, Nigerian zobo, and the Senegalese bissap. More than a refreshing drink, ancient Africans used hibiscus medicinally to treat measles, high blood pressure, and liver disease. They even used the fibrous pulp as a type of bandage for wounds. As for spirituality, hibiscus was used in rituals meant to manifest love and in divination rites.
As hibiscus traveled out of Africa it kept much of its symbolism and medicinal importance. Having a piece of home in a violent and unwelcoming new world helped African slaves survive psychologically and spiritually. By continuing their culinary traditions, they were better able to hold on to their sense of dignity and culture at a time when it was needed most.
