Dearest Solaiman,

                                          i hope this information will be of help to you. Begin harvesting the tender calyces about 10 days after the flowers bloom. Pick regularly to keep the plants blooming and producing. Remove the calyces from the seed pods. Most recipes call for 2 quarts of calyces and one quart of water. After boiling and simmering for about 10 minutes, the juice can be strained and used for a variety of recipes. It can be sweetened to make a flavorful drink, or jelly or wine if you prefer. The remaining pulp makes a delicious jam or pie filling.

Not only are all parts of the plant edible and used in many foods, but they have also been used extensively for medicinal purposes. Its usefulness as an intestinal antiseptic has been touted, as well as its effectiveness in treating arteriosclerosis and other ailments.

Read more: http://davesgarden.com/guides/articles/view/2909/#ixzz3YewG5kHK

Dear Banson,

Thnx for the complements. I like ur  tips. I would love to receive any article from u and related others. Further, any research works going on in ur university. best personal regards.