Rosehip is an excellent source of vitamins, micro and macro elements, flavonoids, tannins, organic acids, and essential oil. This plant is widely used by physicians, pharmacists, perfumers, as well as manufacturers of food and alcohol drinks. Rosehip is also used by folk healers and "ordinary mortals" who care about their health.

People have learned to use all parts of the rosehip for their benefit: from the roots to the fruits. However, it is important to know how to brew a rosehip in such a way that the maximum of useful substances contained in the whole berries of this plant will pass into the broth.

Properties of fresh whole rosehip.

In the USA, it turns out to brew fresh rosehip infrequently – only at the time of its ripening (only a few weeks). However, it is during these short weeks that the rosehip can give a person the maximum of useful substances contained in it. However, it should be understood that fresh berries are very tender and require the same "gentle" approach to the extraction of vitamins, minerals, and other useful components of this plant.

At the same time, unfortunately, there is still no consensus on exactly how to brew fresh rosehip. And everyone does it in their own way. For our part, we offer a traditional Siberian recipe for brewing a healing drink from the berries of fresh rosehip:

Siberian recipe for brewing rosehip:

• Rosehip berries need to be washed, opened, and cleaned of "rough hairs", which, getting on the skin and mucous membranes of the throat, cause itching and scratching (or even cough), respectively.
• The fruits peeled from “hairs” must be kneaded with a fork.
• The resulting mass should be placed in any glass container - ideally a thermos with a glass flask – and filled with 140 F water (preferably colder than hot). The ratio of rosehip and water during prophylactic administration is 1 teaspoon of the mashed mass of fruits and rosehip seeds per 1 glass of water.
• Next, you need to deter the infusion for about 40 minutes and strain through gauze or a fine sieve.
• After that, the used berries should be put in a saucepan or mug, pour water (1 teaspoon per 0.5 liters of water), and boil for half an hour.
• The broth should be filtered, cooled, and mixed with the infusion.
• If desired, you can add honey, and ... a fragrant healing drink is ready!

This option of brewing whole rosehip will allow you to first carefully extract vitamins and minerals sensitive to high temperature, and then "pull" useful elements from the plant that are not afraid of prolonged cooking.

Important! The temperature of 140 F was chosen for a reason. Further heating destroys vitamins, and also leads to a change in the structure of some minerals (for example, calcium), after which these elements will be useless to humans.

Tea with rosehip and cardamom.

Such a drink will allow you to remove toxins and slags. At the same time, the process of its preparation practically does not differ from the classic version of creating a drink. The only difference is that cardamom immediately rushes in.

To brew tea, you will need the following:

• cardamom - 2 tbsp.;
• rosehip - 2 tbsp.

Cardamom berries are very hard and it is better to knead them with a pusher in a mortar. The same actions are performed with rosehip. Mix the products, pour 1 l. of water, put on fire. When the water boils, the fire is reduced. It takes 5 minutes for the nutrients to pass into the water. Remove the tea from the stove, close the lid tightly and leave for another 15 minutes. Filter and add honey to taste or drink unsweetened.

You can serve the broth to the table both cold and hot. And in the first case, it is even tastier.