The menu at Hibiscus Tree showcases a growing trend in American cuisine. Recently reported by Nation’s Restaurant News, hibiscus flowers are gaining popularity in the U.S. dining scene, particularly in places like San Gabriel Valley, Los Angeles County, which features restaurants that incorporate these vibrant blossoms into their dishes.

Hibiscus, known scientifically as Hibiscus “rosa-sinensis,” is rooted in China’s Lingnan region and is often referred to in Cantonese as “da hong hua” (大红花) and in Hokkien as “denglanzi hua” (灯籃仔花). This flower also holds the title of Malaysia’s national flower, locally known as “bunga raya.”

In English, it’s called hibiscus, while in Spanish, it’s known as jamaica. The flower has a multitude of names in Chinese, including 赤槿 (chì jǐn), 桑槿 (sāng jǐn), 日及 (rì jí), and several others, showcasing its cultural significance.

According to market research firm Datassential, the percentage of U.S. restaurants serving hibiscus-infused dishes has now reached 10.2%, marking a 30% increase over the past four years. In Western cuisine, hibiscus is often used to complement teas, cocktails, and desserts, balancing strong or overly sweet flavors with its vivid color, which can enhance appetite.

Moreover, hibiscus is recognized for its health benefits, acting as an antioxidant and providing a good source of vitamin C.

When it comes to restaurants in San Gabriel Valley that feature hibiscus in their dishes, one standout is the Sichuan restaurant Hibiscus Tree. Despite the fiery flavors typical of its signature dish, spicy hot pot, the subtle taste of hibiscus might not be prominently noticeable. For those wishing to savor the flavor more directly, a hibiscus tea could be a better choice.