The hibiscus craze: Why this drought-tolerant shrub is taking over cups and farms

The first thing a visitor notices when entering David Mumo's ranch on the margins of Maliku Township in Kitui County is striking maroon vegetation. A plot teeming with luxuriant hibiscus stands out from the sprawling rangeland that 
extends as far as the eye can see.

An electrical and mechanical engineer who has spent most of his adult life in Botswana, Mumo owns two acres of hibiscus in the sleepy Kitui countryside, making him one of the biggest growers of the crop in the country. Spending at least 30 minutes soaking in the beauty of the hibiscus crop has become his daily routine. "It is therapeutic," he told Healthy Nation in a recent interview.

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When he first ventured into hibiscus, Mumo was looking for suitable landscaping material. He found its ornamental value irresistible. Things changed when he tasted hibiscus tea in a city restaurant. "In recent years, we have become a major source of the hibiscus tea consumed in Kitui County and beyond," he told Healthy Nation while overseeing a team of workers harvesting hibiscus petals.

Known scientifically as Hibiscus acetosella, hibiscus is a versatile, fast-growing perennial shrub that is also drought-tolerant. It is prized for its striking deep burgundy foliage and maroon flowers. The ornamental shrub is native to tropical Africa.

According to agronomists, hibiscus thrives in warm regions where temperatures range between 20 and 35 degrees Celsius. It requires well-drained, fertile soils. Waterlogged soils may cause the roots to rot. Although it does well in regions that receive moderate to high rainfall, it withstands harsh climates marked by erratic rainfall and prolonged droughts. Heavy mulching at the base of hibiscus shrubs conserves soil moisture and minimises water use. For optimum foliage colouration, hibiscus requires full sunlight. It matures in three months.

"Hibiscus production is friendly to the environment. It does not require weeding; the shrubs suffocate any weeds growing beneath them. At the same time, hibiscus does not require the use of pesticides. This means the only costs involved in hibiscus production are in acquiring and establishing the seeds, and harvesting the petals.”

Mumo's crop flourishes at the height of the dry spell, when nearly all other dryland vegetation succumbs to the fierce sun. June and July mark the start of the hibiscus harvesting season. "After harvesting the petals by hand, we dry them 
in the shade. They tend to lose much of their value if dried under direct sunlight. To make a cup of hibiscus tea, we boil water and pour it over half a cup of dried hibiscus petals. We let it steep for about 20 minutes before straining the liquid and cooling it. We then serve it after adding sugar or honey to taste. It is a hot favourite in posh restaurants," he explained.