Foraged spicebush tea with a multiflora rose syrup. The hips sweeten after a frost, as do the little carrots we wrestled out of the garden. A beautiful way to celebrate the shift to teh colder months.
Foraged Spicebush Tea
Spicebush is a plant that grows wild all over the east coast. In the fall it produces bright red berries that make a lovely spice, but the thing I like most about it are it’s twigs. You can find them even in the dead of winter and they make a lovely gentle flavored tea. It immediately makes me think of tromping through the woods with my kids. We like ours sweetened with a little bit of rosehip syrup or honey. My kids love foraging it and drinking this tea!
Ingredients:
- dried spicebush twigs, leaves and/or berries (they all have a nice flavor!)
- hot water to cover
Method:
Place the twigs. leaves and or berries in a mug and pour boiling water over.
Allow to steep for 5-10 minutes. (I don’t strain out the twigs but you can if you prefer)
Add honey or sweetener to taste.
Enjoy!
[…] Like all roses, the multiflora produces hips that are edible. Rosehips are best foraged in the fall and winter after a frost when they sweeten up. The frost is so important to their flavor that most won’t forage them until the frost has come making this a perfect sweetener for a frost moon tea party! Rosehips are high in antioxidants, vitamins and minerals. They are particularly high in vitamin c making them great for winter time herbal preparations. We love this syrup to sweeten our foraged spicebush tea! […]