(editor's note: Rose hips [the fleshy red fruits of the dog rose and other types of wild and shrub roses] have been used for curative potions since the Stone Age. These vitamin C rich fruits can be consumed raw or cooked and provide great assistance during a cold.
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Rose Hips (Rosa canina)
The dog rose (a main source of rose hips) grows up to 10 feet high and bears fragrant white flowers. The hips, which have a slightly sour but pleasant taste, emerge in the fall after the blooms have faded and the petals have dropped off. Native to Europe, northern Africa and western and central Asia, wild and shrub roses now grow in many parts of the U.S. as well.
*When preparing or storing rose hips, do not use metal containers because the fruit acids can react with the metal giving the hips an "off" flavor.
Because they are so rich in vitamin C - which strengthens the immune system - rose hips are often taken to prevent or treat colds. They also have very mild diuretic and astringent properties that may help people with chronic kidney disease or poor bladder control. The fruit acids and pectin in rose hips can have a light laxative effect. In addition, rose hips' antibiotic and anti-inflammatory properties make them useful as a disinfectant.
Did you know? Just 1 Tbsp of rose hip pulp more than satisfies the recommendcd amount of daily vitamin C (60mg).
Tea:
Pour 1 cup of boiling water over 1 Tbsp of dried, crushed rose hips and steep for 10 minutes. Drink 1 cup 3 times a day (commercial rose hip tea bags are also effective.)
Wine:
Remove the seeds from 3 and 1/2 oz. of dried rose hips and steep in their hulls in 1 quart of dry red wine for 2 weeks. Strain and drink a small glass of the wine daily.
Liquer Syrup:
Put 7 oz. of dried rose hips and 1/2 cup of sugar in 1 and 1/4 cups of 100-proof alcohol. Let this mixture sit for 4 weeks. Dilute the strained liquid with 1/4 cup of water. Enjoy a small liquer glass of the syrup daily.
Raw pulp:
In a food processor, blend the hulls of the freshly picked fruits into a puree and press the pulp through a sieve. The fresh uncooked fruits can be eaten raw or used to make rose hip jelly.
Cooked pulp:
Steep the hulls of the freshly picked fruits overnight in water. Simmer this mixture for 30 minutes over low heat, then strain. Eat it as is, or add it to sauces.
