Today is the day I take the leap and eat from the Alaska wild. We are making wild rose hip tea and will forage for berries!
So here we are quarantining at this quaint little cabin in the woods of Alaska. We have lots of time on our hands. The girls have started school in earnest and I am busy with work, but there is a lot of time to wander and the woods here are unlike any I have ever seen before. There are tons of mysterious berries and gorgeous mushrooms I’m dying to identify.
I’m more of a city person than a woodsy person, but at the same time I have always been a gardener and enjoyed growing my own vegetables. Along these same lines the concept of foraging has always intrigued me and the plethora of berries in the woods around here are the perfect place to start.
Let me be clear though– I have a very low risk tolerance. Although these berries are new to me I won’t eat anything I haven’t confidently identified and confirmed by outside sources. It is 100% necessary when eating things from the woods that you are 100% confident you know what they are 100% of the time. Thus, I will start my adventures with Alaskan foraging with rose hips since I can identify those readily.
Rose hips are the fruit of the rose plant and appear after the flowers die and fall off. There are many varieties and each is slightly different as are the flowers that produce them, but still they are easy to identify. The ones I am seeing around here are more elongated than others I have seen, but I have confirmed through various facebook foraging and plant identification groups that these are just an arctic variety and definitely rose hips.
How to Make Wild Rose Hip Tea
Gather rose hips: You can’t make rose hip tea without rose hips!
Wash and sort them to get rid of any yucky ones
Chop off the blossom end (totally optional)
Boil them for as long as you want– the longer you boil them the stronger the rose hip tea
Strain and and serve your rose hip tea (honey optional)