Hardy Hibiscus: Perennial Head Turner

by Suri Lunde

Hardy hibiscus (Hibiscus moscheutos), not to be confused with tropical hibiscus, is a herbaceous perennial plant that goes by the common names of rose mallow, swamp mallow, marsh hibiscus and dinnerplate hibiscus.

Depending on the variety, it can grow between 3 to 8 ft tall, and make excellent back-of-abed plant. When planted in groups,

the stunning flowers which can be 5 to 10 inches in diameter, will make a backyard look like a tropical paradise. Although each bold flower only lasts a day or two, hardy hibiscus is a prolific rebloomer from mid-summer through early autumn. Cultivars come in various colors such as white, pink, hot pink, red, dark red and bi-colored, often with a contrasting eye. Its deeply-lobed foliage ranges from medium green to dark green with purple undertones, coppery red and even variegated, and can provide textural interest or contrast in a plant bed.

Hardy hibiscus prefers full sun in fertile and moist garden soil (even wet areas along streams or ponds) but it will tolerate a wide range of soil types if kept well-watered. To avoid leaf fungus and other foliar diseases, water during the early morning hours rather than late in the evening, maintain good air circulation around the plant and remove diseased leaves. Its new growth is slow to emerge from dormancy in spring but shoots up rapidly once it takes off. Hardy hibiscus is a low maintenance plant: apply plant food in spring and early summer to ensure health and flower production, apply mulch for an extra layer of insulation to overwinter, deadheading of spent blooms is not necessary unless to prevent seedpods from forming.

Despite its vulnerability to Japanese beetles and sawflies, hardy hibiscus is a worthy plant to have in any garden.

Fun facts about hardy hibiscus:

• Hummingbirds appreciate the nectar from the colossal flowers and many moths and caterpillars consume this plant for their nectar and larval needs. It has been used medicinally in the form of tea to treat digestive and urinary tract inflammations.

• Generally, all perennial species of hibiscus are edible. The flowers and the young leaves have a mild flavor. The shoots, roots, and leaves contain a gooey liquid which is useful for thickening soups, and also in meringue.