Rose hip tea recipe

• Pick your rosehips. Typically ready around September to December, and when they are a deep bright red.
• Wash the hips then cut in half and remove the seeds. Although the seeds can be used rose hips also contain little hairs that can be an irritant!
• Put the hips in the oven on a low heat around 110 degrees centigrade for around 2/3 hours until they are bone dry.
• Let the hips cool and put in a blender, pulse until small pieces. You can sieve them at this point to remove any more hairs.
• Store in an air tight jar. For tea put around a teaspoon of the dried hips in a strainer with hot water and enjoy.

Facts

• Rosehips have been found to contain twenty times the amount of Vitamin C in oranges.
• Latin name for rosehips is Rosa Canina.

Guest blog by local forager Martha Cattell