I took my dog Jinks for her morning walk along the Norfolk Broads this morning as I looked around for seasonal bits and bobs to forage. As we walked along the path from the river I noticed a large tree … Continue reading
It’s tomato season! Are you buried under a pile of quickly ripening tomatoes? Do you hate wasting them? This time of year, I, like many gardeners end up with too many tomatoes. So, I have been busy investigating frugal ways … Continue reading
Sweetly scented, creamy-white elder flowers make a wonderfully aromatic cordial. Best gathered just as the many tiny buds are beginning to open, and some are still closed. Pick on a warm, dry day and be sure to leave some flowers … Continue reading
Every year, a beautiful crop of red clover blooms in the meadow where I walk Jinks every day. Of course, I take advantage of the bumper crop by picking some and drying it for herbal tea. Red clover is cultivated … Continue reading
My beloved youngest daughter Anna, who is the owner of the wonderful foodie blog Heart + Bowl, treated me to a weekend away to Brighton to attend a tea blending workshop for my birthday. It was a long time … Continue reading
One of the most often foraged berries after blackberries are sloe berries, which is strange because they are not exactly the most palatable of fruits. However, as people keep telling me, they are the main ingredient in an alcoholic delicacy … Continue reading
Well I had blackberries from the meadow and I had apples from our tree and as a certified tea addict there was only one thing for it. Yes, convert them into a nutritious fruit tea. Suitably inspired and educated by … Continue reading
Elderberries have done particularly well this year. Enormous fat bunches of them are hanging off the branches, weighing them down and just begging us to pick them. There are hundreds of them in the hedgerows beside the old Roman fort where … Continue reading
This is apparently a bumper year for rosehips, there are thousands of them filling the hedgerows along my favourite walk. They are big, fat and red and having just returned from my Bluebird Tea Company Mixology Workshop, I knew just what I wanted to do with them. Yes, you guessed it, make tea.
Rose Hip Tea is sweet, fruity and packed with vitamins and minerals. I love it!
To brew rose hip tea put 1-2 teaspoons of dried rose hips in a teapot, let it infuse for 10 -15minutes, then strain into a cup.
How to Dry & Store the Rose Hips to Make your Tea
- Pick as many rose hips as you think you need to last you until next year. I also wash them first.
- Wash and dry the hips.
- Dehydrate in a food dehydrator or low oven until completely moisture free and the hips are hard to the touch. This can take a variable amount of time depending on the ripeness and variety of the berries and the efficiency of your equipment.
- Best to keep checking them.
- Next put them in a food processor. Grind away until the contents look like the picture, you don’t want to grind the rose hips too small.
- Tip the contents into a metal sieve, and just shake to remove all those pesky hairs that we used to make itching powder with at school!
- Finally, pour the dried rose hips into a jar or airtight container until you make them into tea!