Rose hips are the bright red fruit left after the rose blooms, gathered in autumn and long valued in home practice as a traditional source of vitamin C — the country remedy simmered into syrups and teas through the winter months for generations. Families reached for that ruby cup in cold season, when coughs and sniffles made the rounds, and as a tart everyday tonic to keep the body built up. Fruity and bright in the cup, they are the rose's second gift.

Everyday uses:
• Tart, fruity winter tea, traditionally sipped in cold season
• Traditional homemade rose hip syrup
• Blended with hibiscus-style teas and spices
• Simmered into jams and jellies in the home kitchen

How to use: Crush or halve a tablespoon of hips, simmer gently in 2 cups of water, covered, 10–15 minutes, then strain well to catch the fine inner hairs and seeds. Sweeten with honey if you like.

A gentle word, from our table to yours: The information on this page is shared for education and tradition — it describes how these plants have been used in home herbal practice over the years, and it is not medical advice. Herbs are real and active, and they are not right for every body or every season of life. If you are pregnant, nursing, taking medication, or caring for a health condition, please talk with your healthcare provider before adding an herb to your routine. Stop using any herb that doesn't agree with you. — The Benefactory Botanicals · Love • Lineage • Botanicals · Always created, never manufactured.