Rose Hip Tea & Tonic

Rose hips are one of the richest plant sources of vitamin C, with a tart, fruity flavor. This entry covers both a quick daily tea and a longer-steeped vinegar tonic for immune and joint support.

What You Need

• For the tea: 1–2 tsp crushed dried rose hips per cup of water
• For the tonic: 1 cup crushed dried rose hips, 2 cups apple cider vinegar, honey to taste

Method

1. Tea: Crush the dried rose hips slightly to expose more surface area, then pour boiling water over them.
2. Tea: Cover and steep 10–15 minutes — covering helps retain the heat-sensitive vitamin C.
3. Tea: Strain through a fine cloth or coffee filter (not just a mesh strainer) to remove the fine seed hairs, which are irritating if swallowed.
4. Tonic: Combine crushed rose hips and apple cider vinegar in a glass jar with a non-metal lid (or parchment under a metal lid, since vinegar corrodes metal).
5. Tonic: Steep in a cool, dark place for 4–6 weeks, shaking occasionally.
6. Tonic: Strain well through a fine cloth or coffee filter, stir in honey to taste, and store in the refrigerator.

Tips & Notes

• Straining thoroughly matters for both preparations — the fine hairs surrounding rose hip seeds are the traditional source of "itching powder" and are irritating to the mouth and digestive tract.
• The tonic keeps in the refrigerator for up to 6 months.
• Very high doses of rose hips may contribute to kidney stones in susceptible people due to their oxalate content — moderate daily use is best.

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