Rose Hips by the weighed ounce.
Use in bath teas, sachets and pot pourri.
To make a rose hip tea, a typical recommendation is to boil about 2 tablespoons of dried rose hips or about one tablespoon of ripe fresh rose hips in a covered pot containing up to 2 cups of water. The rose hips should be boiled until they are soft -- usually 10 to 15 minutes -- and then strained out of the liquid before the tea is ingested. Because the tea has a tart taste, it is often sweetened or flavored with other sweet herbs such as cinnamon. Generally, no limits are placed on the amounts of tea that may be consumed per day.
Rose hips are primarily used as a source of vitamin C, but their vitamin C content decreases greatly after they are dried. They may also have mild antidiarrheal and diuretic properties.
Due to their vitamin C content, rose hips should be avoided by individuals with sickle cell disease and individuals with bladder or kidney stones.
Although rose hips have a high vitamin C content, taking enough rose hips to produce side effects would be difficult. Generally, side effects from even very large doses of vitamin C are mild. They may include headache and heartburn.