Rose Hip Mint Tea

It’s National Tea Month!

I make this tea in a French press and brew it strong. I like to use a press because it makes it easy to strain out loose tea. Using loose tea allows me to save money by purchasing in bulk and with as much herbal tea as we drink, saving money is important.  All I do is add more hot water to dilute it to the taste I’m looking for. Some days it’s a weak tea and other days I like it strong. Tea purists would perhaps brew it in a teapot and pour from there. Do what works best for you.

Rose hips and mint can be purchased at StarWest Botanicals or you can even save them from your garden. As long as you have not used any pesticides or herbicides while growing your herbs they’ll be healthy to eat. In case you’d like to give it a try, here’s a post about how to save and dry rose hips from Eat Weeds and this is how I grow and use mint around the garden.

To Make Rose Hip Mint Tea:

Use 1 teaspoon of dried rose hips for every cup of water

Use 1 teaspoon of dried spearmint or peppermint – or 4 fresh sprigs for every cup of water

 

Add your ingredients to the press (or teapot) and pour in hot water. Cover and steep for 10-15 minutes. The longer you steep, the deeper the flavor and color will be. Some tea makers grind their rose hips before using them but I’ve found that it really is not necessary.

 

Here’s a tip from Recipes from the Wild – don’t throw out the rose hips once they’ve been used to make tea, instead, eat them after you’re done drinking the tea or add to soups or serve as a side at the supper table. They still have a lot of nutritional value even after they’ve been used in teas.