Rose hips: how to harvest and prepare

Rose hips are herbs of necessity around our house. I use them in practically everything, from my second ferments of kombucha, to my special flu and cold syrup (which I will share the recipe to eventually), to a lovely cup of tea in the winter. They are loaded with vitamin C and taste delicious. You can use them fresh or choose to dry them, I prefer to dehydrate because they store longer. But I say try both ways. Go harvest yours today and make a cup of fresh tea while you prepare the rest for winter storage!

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The rose hip in the photo is not yet ready for harvest, I just wanted to show you what they look like. They are ready for picking when orange or red in color, August-October.

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Directions:

1. Sort out the imperfect ones, wash (I use THIS to wash everything) and then pat dry.

2. Cut in half and de-seed, the end of a spoon works well to get the seeds out.

3.Place in dehydrator or oven on lowest setting, or, line a cookie sheet with parchment or wax paper, and spread them in a single layer and leave in a dark, ventilated area for a few weeks. They’ll be ready when they are hard, wrinkled and dark-colored.

4. To remove the hairs once they are dried, put them in your food processor for a couple of quick pulses and shake the batch in a sieve. The hairs will fall right out.

5. Store in airtight containers and in a dark, dry area.

6. High five yourself for being so hippified and go brag to all your friends. Then share the awesomeness with them.

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Enjoy!! And go HERE for 25 radical ways to use your fresh home-dried goodness.

*Caution: Don’t use rose hips from plants that have been treated with a pesticide that is not labeled for use on edibles.

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2 thoughts on “Rose hips: how to harvest and prepare

    • Kelli, if it’s a rose bush you have nothing to worry about 🙂 I’m working on adding all those fun widgets to my blog, it’ll happen soon!

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