In the House
A rosehip is the fruit of a rose, which is also known as a rose haw. The dog rose (Rosa canina), which is covered in “July,” and the sweet briar rose (Rosa rubiginosa syn. R. eglanteria) produce some of the best rosehips. The flowers must stay on the plant in order to produce the fruit. Wait for cool weather before collecting rosehips. At the time of harvest, hips should be firm but have a little give. Chant as you gather the rosehips to put magical energy into them.
Using a heavy-duty needle and darning thread, string rosehips together to make a circlet before drying them. Make a circlet large enough so when you lay it on your altar you can place things within the circle when doing magic work. Rosehips are especially supportive for clairvoyance. Alternatively, make a smaller circlet to wear as a bracelet when doing divination or psychic work. Also, hang it on your bedpost to enhance dream work. Use dried and crumbled rosehips to break hexes and in spells to banish unwanted things from your life. Carry a whole, dried rosehip to attract luck or provide protection.
MAGICALLY HEALING ROSEHIP TEA
Rosehips are full of vitamin C and make a wonderful healing tea to have on hand for the winter. Gathering and preparing your own rosehips gives you the opportunity to infuse them with healing energy.
After giving them a good rinse with water, let the rosehips dry, and then cut off the ends. If you are drying a circlet of rosehips, don’t cut off the ends. For making tea, cut the larger rosehips in half so they will dry faster. Lay them out in a single layer on a cookie sheet and place them on low heat in the oven with the door ajar. They will be hard and brittle when dry. Use a food processor to chop them into small pieces for tea. Place the pieces in a sieve and gently shake them. This gets rid of the little hairs that grow on the rosehips. Store in a jar with a tight-fitting lid out of direct light.
To make tea, put one to two teaspoons of rose hips in a mug and pour in a cup of boiling water. Cover and let it steep for about fifteen minutes, and then strain. Add a little honey to take away the tartness.