How to use the rosehips from your rosebushes
By Cynthia McMullen
Originally posted September 2017
Rosehips are little Vitamin C powerhouses that have nice benefit to our immune system, are great for our skin, and have an energetic affinity to deep internal wisdom nourishing our Heartmind (via Jing in Water connecting to the Fire Element).
FIRST: Rinse them in clean water, then dry them in a flat layer either in a food dehydrator, on paper towels in the sun, or in the oven set to 200 degrees until they look leathery.
Once dried, you can either store them whole in a glass jar or Ziploc bag, or you can chop them in a food processor first then store in a glass jar.
ROSEHIP SEED TEA FOR FALL:
In 2 cups of water, add 1 Tbsp Rosehip Seeds, 1 Tbsp Goji Berries, and 1 Cinnamon Stick. Simmer 10-20 minutes covered, strain. Garnish with a thin slice of Orange for a beautiful hot cup of tea. Sweeten with a little honey if desired.
ESSENTIAL OIL BLEND TO ENJOY WITH YOUR TEA:
To compliment the delicious tea, make yourself an essential oil blend to diffuse or dilute and apply topically. Try Juniper Berry, Australian Balm Mint, and a touch of either Clove or Ginger. (If someone applies this to your feet while you’re sipping your tea you get extra bonus points!)
ROSEHIP SEED HERBAL INFUSED OIL:
Chop completely dried Rosehip Seeds in the food processor. Add to a mason jar. Cover completely with Olive Oil, plus extra oil at the top. Place jar in the sun. Turn it every day for 3-6 weeks. The oil should pick up a gorgeous pink hue but won’t have much of a smell. Strain the oil and keep in a clean jar. With quality Olive Oil as a base, shelf life will be about 18-24 months.
- Use the herbal infused oil to drizzle on veggies or make salad dressing.
- Use it as 20-25% of the carrier oil base in homemade creams, balms, salves, or essential oil blends. It’s excellent for face, body, massage, and after-shower body moisturizer.
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