Drying rose hips for tea – making your own vitamin C superfood is easy!
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Rose hips, the fruit of roses, are easy to dry and can then be used to make soothing teas all winter long. They have up to five times more vitamin C than lemons! Rose hips are only harvested late in the autumn, when they are fully ripe. You can tell this because they can be easily removed from the stem with your fingers. You can use the whole fruit to make tea. You don't have to remove the seeds or chop the fruit. I prefer to halve them, though, because I think the good ingredients can get into the tea water better through the cut edges. I wash the fruit first. Rose hips can also be dried in the sun. But that doesn't work well in late autumn - the air is too humid and the sun's power isn't enough. If you like, you can also use a dehydrator. You can also dry them in the oven at 40-50 degrees. If the fruit is pre-dried in the air for a few days, it will be ready after about 5 hours, otherwise it will take 8 to 12 hours, depending on the thickness of the fruit. It is important to wedge a wooden spoon into the crack in the oven door so that the moisture can escape. The dried fruit should then be stored in a dark place, protected from moisture. To make a tea, pour 2 teaspoons of fruit with water that is not too hot, then let it steep for 10 to 15 minutes. It is best to put the fruit in a tea strainer. This makes it easier to remove the fruit and the hairs of the seeds floating in the tea. Note: The tea does not turn red, it takes on a yellowish color. The red color in purchased rose hip tea is often caused by the addition of mallow petals.
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