White Hibiscus Botanical name

What’s Beautiful Now: Hibiscus

New York might not strike many as a hibiscus state. Not at first. But set foot in the Home Gardening Center in August, and you could find yourself fooled (however briefly) into thinking you’ve landed in Hawaii, or Florida–spots where locals have an easy time landscaping their homes with these flowers. They show up in sunny yellows, punch bowl pinks, and whites punctuated with contrasting reds. In our trial beds, however, we’re spreading the word that hibiscus aren’t limited to places with palm trees; some species are just as suitable for your native plant garden here in the Empire State!

Like the water lilies in the Conservatory pools, species of hibiscus are divided into two groups: hardy and tropical. The latter, with its broad scope of color, does well outdoors in the beach states mentioned above; they’re not big fans of frigid temperatures. But here at the NYBG, we cultivate the former variety: hardy hibiscus, equipped to handle the weather patterns New Yorkers are used to, while boasting all the cocktail umbrella charm of their tropical counterparts. owers! The tall stems of Hibiscus coccineus reach out above the other varieties, showing off windmill blooms with uncommonly narrow petals. Nearby, ‘Kopper King’ flounces in the breeze like a poodle skirt, light pink blossoms promptly giving way to a rich cherry center. And ‘Cranberry Crush’ flaunts a velvety red that might just put the Valentine’s Day rose to shame.

'Kopper King'

While “hibiscus” is the most common sobriquet for this plant, it’s also known in some regions as the rose mallow–a Malvaceae family relative of the marsh mallow (Althaea officinalis). I’m sure bells are going off in your head right about now; this white florescence has been used since Egyptian antiquity to flavor a certain sweet confection known as halva. From there, the dessert found its way into French kitchens as a meringue called pâte de guimauve, and finally to the s’mores ingredient we roast over campfires today. But while your average bag of marshmallows no longer relies on flowers for flavor (that’s what homemade hibiscus-flavored marshmallows are for), hibiscus and a few of its Malvaceae relatives still make a strong case in the culinary world. Most popular among the edible incarnations is hibiscus tea, a deep red infusion of dried Hibiscus sabdariffa sepals rich in vitamin C and beneficial minerals. Tart and tasting of cranberries, the beverage is served hot or cold in countries around the world.

Hemp paper - great stuff, Kenaf - already legal

2007-02-28 13:06:20 by mansize

Kenaf makes an even better paper than hemp. The botanical name is Hibiscus cannabis and it looks rather like marijuana, though the two are not related. Buy kenaf paper if you can. The only company in the U.S. that produces kenaf paper is Vision Paper in New Mexico.
I like your 7 steps by the way, especially the 7th.
Tree pulp is not an optimal material for paper making. An elaborate series of steps is necessary to mechanically and chemically break down the rigid source material into usable pulp, and further processes are needed to render it white and smooth enough for printing

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