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I gathered another load of rose-hips on Friday and processed them into tea over the weekend. When making tea it’s not such a big deal to leave the seeds in so it took me a lot less time than when making rose-hip powder a couple of weeks ago. What I wanted to point out this time though is the amount of itchy hairs that have been removed versus how much tea you’ll end up with.
Rose-hips have a delicate fruity taste that I find delicious on a cold day. But when making it yourself you really have to beware of the tiny hairs that line the inside of the fruit and often times cover the seeds. These hairs are literally itching powder and let me tell you that they’re uncomfortable enough when they come into contact with your skin, let alone ingesting them!
Fortunately they’re quite easy to remove once the rose-hips have been thoroughly dried – simply pulse the rosehips to a coarse texture and then sieve them out using a fine-mesh strainer. Tossing and rolling the pulse around for about a minute or so will allow the hairs to easily slip through the mesh, leaving the majority of your tea inside.