Quince: The unsung hero of winter teas

Quince can be used in many ways, though perhaps the best is as a tea additive. It enhances the drink with health benefits and a delightful taste. Quince combines ginger, cinnamon, and raspberries for winter tea. It can be added to both black and green tea. Generally, we make syrup from it, but it can also be dried.

Quince, or perhaps Japanese quince? These names are sometimes used interchangeably. However, the quince is a relatively tall tree with large, pear-like fruits. On the other hand, the Japanese quince is a small bush with small, hard, and much sourer fruits. Both species offer wonderful health benefits. However, Japanese quince has more vitamin C and pectin. The fruits of both quince and Japanese quince are suitable for drying. It's essential to choose ripe ones.

You don’t need to peel the fruits. Wash and dry them, then cut them into very thin slices. Arrange the sliced quince on the trays of a dehydrator or a baking tray lined with parchment paper. Dry at about 50–60 degrees Celsius until all the moisture has evaporated, which takes approximately 6-7 hours. Transfer the dried slices to a glass jar, which should be tightly sealed to prevent moisture from entering.

Quince tea has a pleasant, tangy taste, and these fruits are rich in vitamins C and A, potassium, calcium, and phosphorus. They possess antioxidant and anti-inflammatory properties. Including them in your diet during the autumn and winter months is worthwhile.