Rose hips, pink clover, chamomile flowers. They're all tea ingredients, and I knew about them. But in my secret heart, I'd always thought that tea wasn't the most interesting thing to do with gathered leaves, berries, and rose hips.
Surely, cake was better, right? That's what I thought until last weekend, when a rainy, cold Sunday met my previously frozen bag of deep red-orange staghorn sumac(Rhus typhina) branches and a warm hangout with friends.