I have long admired hibiscus flowers (Hibiscus sabdariffa) for their exotic beauty. A tart and tasty brew comes from the seedpods of the tropical variety known as ‘roselle’. After the petals have fallen, the seedpod develops within a fleshy red calyx from the flower’s base. These red pods are rich in vitamin C, calcium, niacin, riboflavin and iron, and also in certain anthocyanins whose antioxidant strength rivals that of quercetin and vitamin E. Hibiscus extracts have long been used to lower blood pressure in individuals with mild hypertension. Hibiscus relaxes the walls of blood vessels and acts as a diuretic, but unlike most diuretic drugs, it does not deplete the body of potassium.