ROSE HIP TEA
Rose hip has long been used in herbal tea, syrups, jellies, and wine. It is high in iron and vitamin C and has an antioxidant potential greater than that of blueberries. It’s also a good source of flavonoids. At the time of harvest, hips should be firm, with a little give in texture, and bright red or orange. To prepare rose hips for tea, cut the hip in half, and scrape out the seeds and hairy pith. They can be used fresh or air-dried. To make tea, grind 3-4 cups of rose hips. Boil in 2-3 cups of water for 20 minutes. Strain to remove the pulp. Dried hips: 2 tsp per cup of boiling water, steep for 10 to 15 minutes.