Rose Hips
The fruit left behind after a rose blooms, rose hips carry more vitamin C than most citrus and a tart, cranberry-like flavor that makes them one of the most useful things in a tea cupboard.
What It Is
Rose hips are the small, round seed pods that form on rose bushes after the petals fall. These are cut and sifted, meaning the outer skin is chopped into pieces and the inner seeds and hairs are largely removed, which is exactly what you want for tea or cooking. They come from Rosa canina, the common dog rose, and have been gathered across Europe and Asia for centuries.
The flavor is bright and tart, a little fruity, a little floral. Scandinavian and Eastern European cooks have long made jams, syrups, and soups from them. They hold up well to sweetener and pair naturally with cinnamon, hibiscus, and ginger.
What To Do
For tea, use about one tablespoon per cup of water. Simmer them in hot water for ten to fifteen minutes rather than a quick steep; they need the time to soften and open up. Strain well. Sweeten with honey if you like. The flavor brightens considerably with a squeeze of lemon.
Beyond the cup, simmer rose hips with sugar and water until soft, then strain into a syrup you can use over oatmeal, pancakes, or yogurt. They also add color and tartness to homemade jelly. Store in a sealed container away from light and heat, and use within a year for best flavor.
