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by Brenda Hyde Allow the roses to die naturally on the bush and rose hips will form. They will start out green and turn to yellow, then red. Harvest them when they become completely red, after a frost. They should be soft but not mushy. Break the stems off as you pick them. Spread the hips out and allow them to partially dry, where you can still remove the seeds, but they are no longer pulpy inside. When the skins begin to feel shriveled, you need to separate the seeds from the fruit. Cut the hip in half and scrape away the seeds. You may want to use something such as a chopstick or other blunt ended tool to help do this. After removing the seeds, allow the hips to dry completely before storing. Keep them in small, sealed plastic bags. They will keep indefinitely in the freezer or for several months in the refrigerator. ROSE HIP TEA Crush 1 cup of dried rose hips and place into a covered container. Add one tsp. to 1 cup of boiling water. Brew for 3-5 minutes. Sweeten as desired. You can also use 3-4 fresh rose hips that have been chopped. Add the boiling water and brew as usual. Some people like a very strong tea-you can brew up to 30 minutes and reheat the tea if necessary before sweetening. ************************************************************************************************************ • 1 tea bag • 1 cup boiling water • 1 tablespoon dried rosehips • 3 or 4 whole cloves • 1 cup boiling water • Sugar or honey to taste Steep tea bag, rose hips, and cloves in boiling water for 5 minutes. Strain, and reheat if desired. Sweeten to taste with sugar or honey.
Visit www.santafebotanicalgarden.org to learn more about how Santa Fe Botanical Garden celebrates, cultivates and conserves the rich botanical heritage and biodiversity of the region |