This time of year as I head out for my daily hike, I take along a mesh bag to collect rose hips and berries to dry and make a tasty immune-boosting tea for the winter.

Rose hips are extremely high in Vitamin C - just three rose hips will have about as much Vitamin C as an orange. Plus they are also rich in Vitamins A, B, E, and K.  Rose hips form after the blossom drops off, and during September they reach ripeness.  They start off green, then gradually turn a bright orange-red color.



Collecting: Be earth-friendly in your harvesting methods. Never strip a plant of all of its hips. Take a few, then move on to another plant. If you collect hips from a wide area, you will benefit from the fluctuations in nutrient content from different soil. And remember, we're not the only ones eating this plant. Take a little, but leave a generous amount behind for the birds and animals.

Rinse the hips in water, pat dry, remove stems and spread on a clean surface like a cookie sheet. It will take a couple of weeks for the hips to dry. They will become hard and wrinkly.  Crush or grind the dried hips and store in a glass jar.

To make tea, use about two teaspoons for a cup, add boiling water, and steep for 10 to 15 minutes. I use a French press, or you can use a tea strainer to hold the loose plant in your cup. Sweeten to taste with honey or stevia. Avoid sugar of all sorts as this will counteract the anti-oxidant properties you are looking for.