Dried hibiscus flowers (jamaica) can be found in most Latino and Mexican supermarkets.

Hibiscus (Jamaica) Vinaigrette
  1. 6 dried hibiscus flowers
  2. 1/2 cup water
  3. 3/4 teaspoons Dijon mustard
  4. 1/2 teaspoon salt
  5. 2 tablespoons raspberry-flavored balsamic vinegar
  6. 1/4 cup olive oil
  7. 1/2 teaspoon crème fraiche
  1. Combine the dried flowers and water in a small saucepan. Bring to a boil, remove, and then let steep for about 10 minutes. You want the mixture to be strong. Strain through a fine mesh sieve to remove all solids form the dried flowers. Reserve.
  2. Whisk the mustard, salt, balsamic vinegar, and 2 tablespoons of the hibiscus tea.
  3. Stream in the olive oil until emulsified and blended. Then whisk in the crème fraiche.
  4. Serve with fresh garden greens.
Adapted from Martha Stewart Magazine
Adapted from Martha Stewart Magazine
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Renee brings garden cultivation and cooking together, sharing information on gardening through garden blog updates, and following the process from growing the seed or start up plant - to plating the dish with the harvests. If you have a garden question, send Renee a note via the contact page.