By late winter, we all could use a boost. Comforting and stimulating, rose hip tea is not only a tangy, fruity beverage, but also is an excellent source of vitamin C—and might be as close as your garden or flower bed.
This reddish seed pod forms after the rose’s bloom has withered, provided the rosebush has not been deadheaded. If you have rose hips to harvest, pick them after a light frost has converted some of their starches to sugar. (If the hips freeze solid and then thaw, the taste can be unpleasant.)
To make 2 cups of tea, place 2 tablespoons whole, fresh rose hips in a warmed teapot, add 2 cups boiling water, cover and steep for 10 minutes. Strain and pour into cups. Sweeten with honey.
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