Foraged rose hip tea in the Indian Himalayas

Foraged rose hip tea in the Indian Himalayas

The Girl Outdoor recently shared a recipe for rose hip tea and we have been agog to try it out in the Indian Himalayas. Rose hips are the fruit of a rose tree and they grow wild in the Lower Indian Himalayas. After the rose flower has bloomed and all its petals fallen off, the fruit can be picked off. They ripen in autumn and are abundant between an altitude of 1700 to 2100 metres (5500 to 7000 feet). 

Did you know that Palinka, the traditional Hungarian fruit brandy is made with rose hips. Rose hips are also the central ingredient of cockta, the fruity-tasting national soft drink of Slovenia.

While foraging itself has its own charm, quick research reveals that rose hips are one of the richest plant sources for Vitamin C. They contain 50% more vitamin C than oranges and a single tablespoon of pulp gives an adult more than the recommended daily allowance of 60 mg. Since they contain a variety of antioxidants many consider rose hips as a cancer preventative food. These antioxidants are also known to prevent cardiovascular disease. A trekker can turn rose hips into a fragrant floral brew that helps keep cold away and since all the ingredients are foraged, it doesn’t cost a single paisa.

So don't just take the time to stop and smell the roses, take a bit more time and eat the fruit too!


Boiling water for rose hip tea on a home made alcohol stove in the Indian Himalayas. Do note: 1. Alcohol flame is not visible in daylight 2. Use a windbreak for maximum efficiency (in this case we are using a natural windbreak)


Looking for more things to do with rose hips? Read this. Let us know your experiences with rose hip tea and if you have a favourite twist to this recipe.

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Weekly trekking tales #04

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