Naturopath Debbie Walker recently suggested Rosehip tea as a seasonal immune booster. By chance I'd just been given a box of the stuff the same day, from a Spanish street market. Here's Debbie's guide to making a rosehip tea from those found in UK hedge rows:
Well, you can cut in half the rosehip, scrape out the pip and hairs (which is important because they are a stomach irritant) and then put them into an infuser, fresh. Steep just like ordinary herbal tea, and this will give you a very lightly flavoured Rosehip tea.
Alternatively (and how I tend to make it!): Dry the rosehips out in a dehydrator for about 8 hours, then put into a food processor and just break down the rosehips into smaller chunks. Sieve out the hairs which should fall through the sieve, and put the rest of the rosehips in the sieve into a jar, put about 2tsps in a cup and pour hot water over it.
Yes, it is very easy! The main thing is to get the hairs out of the middle, which surround the pip. I always put the rosehips in an infuser so, if I didn't manage to get all the hairs out, they tend to stay in there anyway.
For more information on natural and holistic healthcare, visit: www.deborahwalker.co.uk
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