Hibiscus (Hibiscus sabdariffa) is a herbaceous plant belonging to the family Malvaceae. It is cultivated in warm, tropical, and subtropical regions due to its nutritional, medicinal, and economic importance. The plant has an erect and branched stem, green leaves that may vary in the degree of lobing, and attractive flowers characterized by red or yellow colors. After flowering, the floral calyces develop into the most widely used part of the plant. They are characterized by their rich red color, which results from the presence of plant pigments known as anthocyanins. These calyces contain several important chemical compounds, including organic acids, phenolic compounds, flavonoids, and anthocyanins, which are associated with antioxidant properties. Dried hibiscus calyces are widely used to prepare hibiscus tea, which is characterized by its red color and distinctive sour taste. They can also be used in various food products, jams, and beverages. The plant has attracted considerable interest in nutritional and medicinal studies because of its chemical composition and content of biologically active compounds. Hibiscus also has significant economic value due to its use in the food and herbal industries. It can be cultivated in warm environments with suitable levels of light and moisture, while its flowers attract certain insects and pollinators. Therefore, hibiscus is considered an important plant that combines distinctive botanical characteristics with nutritional value, biologically active compounds, and significant economic importance.
  الهدف الرابع : التعليم الجيد