hibiscus flowers    

               hibiscus flowers





Varieties of Hibiscus Flowers


Hibiscus speciosus

This Hibiscus is a hardy greenhouse plant, but will survive the winter in the open ground, unless it should be severe.

It grows in June and ripens its seed best under glass. It may be increased by cuttings.

Hibiscus speciosus is a native South Carolina, and was first brought to England in 1778.

This particular Hibiscus has very showy flowers.

It belongs to the 16th class, under the head "Monadelphia Polyandria".

Hibiscus rosa-sinensis (The Chinese Hibiscus)

Hibiscus rosa-sinensis is one of the most well known and can grow up to 15 ft high.

The Hibiscus flowers are large and beautiful and they come in many colors.

A woody perennial and flowers during the greater part of the season.

Hibiscus chinensis

This half hardy herbaceous Hibiscus is worthy of a place in the greenhouse, as some species  will yield flowers six inches in diameter if well attended to and frequently watered.

The colors are crimson and blush.

Hibiscus monadelphia polyandria

The flowers of the different species of this genus are all splended, and the bark of all the shrubby kinds, and the outer coverings of the perennials, is so tough, as to be made into ropes or spun into thread.

Hibiscus roseus - The Rose Colored Hibiscus

This species of   Hibiscus flowers is very handsome, and it differs very little from the rose colored variety of H.Moschatos.

It is however, a native of France, Italy, and Barbary.

It is a quite a hardy Hibiscus and will only flower in a very moist situation.

Hibiscus pentacarpos

A perennial Hibiscus introduced from Venice and flowering from July to September.

Hibiscus militaris (Halbert leaved Hibiscus)

This is a very fine species of Hibiscus, growing six to eight feet high, producing very large white flowers, with a deep red centre, in August and September.

Indian Hibiscus patua

The corolla is sulphur colored and reddish purple.

The fruit of a bright red color is excellent in tarts, and when made into jelly, has something of the appearance and taste of fresh damson cheese.

The patua jelly is transparent, and its hue brilliant.

In the West Indies it is called red sorrel.







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