Rosehip tea with the addition of aromatic spices for a tasty warm drink and an added immune boost. Rosehips have been used for generations by our ancestors in folk medicine and everyday households. Being rich in vitamin C, E, polyphenols and carotenoids, these little red gems have high antioxidant properties, but the ancient people knew about this already, in fact they knew before our modern science when the optimal harvest time was.
A folk holiday in Ancient Rus
There is a folk holiday from Old Rus’ called Arina Shipovnitsa or First Winter that holds a special tradition specifically for rosehips. This day is now celebrated on the 1st of October but according to the old calendar of ancient Rus, it began on the 18th of September and continued until the first signs of frost, just around the time that the rosehips began ripening. The legend is that any rosehips collected before this time were not as beneficial, whereas the rosehips collected after this special time contained twice the amount of healing power.
Coincidentally, modern research suggests that the vitamins and minerals in rosehips are at their peak early on in ripening, whilst those properties begin to dwindle as the season progresses to cold and frosty temperatures. Our ancestors clearly had advanced knowledge – which was suggested in our favourite green books already!
Try this delicious rosehip tea recipe:
You will need:
- Rosehip berry tea – 5 bags or 5 heaped tablespoons of dried rosehips
- Boiling water – 0.6 litres
- Cloves – 5 pcs
- Cinnamon – 2 sticks
- Cardamom – 4 pcs
- Anise – 3 pcs
- Honey – 3 tsp
Method:
- Mix all of the ingredients, pour boiling water over it and let it brew for 10 minutes.
- Drink the tea at breakfast in the morning for optimal benefits.
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