Rosehip Tea

0.0/5 rating (0 votes)
  • Ready in: 30 minutes prep
  • Serves: 6
  • Complexity: very easy
rose hips

Adapted from: Wild Fruits: An Illustrated Field Guide & Cookbook, by Mildred Fielder (Contemporary Books, Inc.)


  • Dried rose hips


For each cup of tea, pour boiling water over a teaspoon of dried rose hips. To dry the hard, fresh rose hips, clean and strip of stems and ends and dry on a pan at a very low temperature (110-130° F) with the oven door open, for 6-8 hours (until the berries yield to the pressure of a finger). Grind coarsely and store in an airtight container.

Leave a comment

You are commenting as guest. Optional login below.

What we do

A quarterly magazine devoted to covering local food, sustainable farming, and the many people building the Vermont food system.

Vermont's Local Banquet Magazine illuminates the connections between local food and Vermont communities. Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape is changing as the localvore movement shapes what is grown and raised here.


Sign up for quarterly notifications and issue highlights.
Please wait