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.

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