ROSEHIPS

(Rosa canina)

 

If you leave the flower on your rosebush, the petals will fall off after it finishes blooming, and a small red-orange globe will form - that is the rose hip. They form on many varieties of rose shrub, even a hybrid tea or floribunda, but the hips most commonly used in foods and beverages are harvested from wild roses.  This fruit has been used as a tea for thousands of years by many including Native Americans, who realized it was full of nutrition.  Rosehips have saved many generations from scurvy due to their high vitamin C content.

 

Rugosa roses as well as wild roses are a great choice for quality hips and are also a beautiful addition to the landscape.  When the hips form they will start out green and turn to yellow, then red and are usually left on the bush until after the first frost.  They have the most nutritional value when used immediately after harvesting.  To prepare them, cut off the bloom stem, cut the hip in half and scrape out the seeds and hairy pith.  To dry hips, spread them out on a screen or place in a dehydrator, then store in glass jars in a cool, dark place.

 

Tart and cranberry-like, rose hips are a popular ingredient in herbal tea giving them a pinkish color.  Rose hips may also be used fresh, dried or preserved as syrup, puree, jam, jelly and as a flavoring in other recipes.  As mentioned earlier, they are rich in Vitamin C, but also contain vitamins A, D and E, bioflavonoid as well as essential fatty acids all of which are excellent for internal cleansing and a refreshing drink.  Rose hips are also an excellent antioxidant. 

 

Rosehip tea is used for the relief of flu-type infections, prevention and treatment of the common cold, sore throats and stress plus it strengthens the immune system.  Additionally rosehip oil is used by cosmetic companies in lotions and facial products as it helps regenerate skin cells, fade age spots and reduce the sign of aging.  Finally, dried whole rosehips are now being used as a potpourri ingredient because of their ability to hold a scent as well as add texture and color.

 

TEA-TIME TRIVIA
The word "hips" comes from
the Anglo-Saxon word hiope.

Rose hips are also called rose haws

RECIPES:

SPICED ROSEHIP TEA
1 tsp loose tea/tisane of your choice                   
1Tbs dried rose hips
3 or 4 whole cloves                                     
1 cup boiling water
Sugar or honey to taste

            Steep tea, rose hips, and cloves in boiling water for 5 minutes. Strain. Sweeten to taste.

PEACHY ROSEHIP MUFFINS
1 3/4 cups all-purpose flour                                  
1/2 cup sugar
1/2 cup pecans or walnuts                         
1 teaspoon baking soda
1/2 teaspoon salt                                         
1/4 teaspoon cinnamon   
1 cup fresh or frozen peaches (or canned)         
2 eggs
1/2 cup vegetable oil                                              
1/3 cup buttermilk
1/2 cup dried seedless rose hips                          
1 teaspoon vanilla extract

            Preheat oven to 425 degrees. Grease twelve 2 3/4" muffin pan cups, or line them with paper baking cups.
            In large mixing bowl, combine first six ingredients. In another bowl, mash peaches with fork, add rosehips to the mashed peaches, let sit about 10 minutes, then stir in remaining ingredients. Add peach mixture to flour   mixture and stir just until ingredients are moistened. Spoon the batter into muffin cups. Bake 15 to 18 minutes or until tops are golden.

 

“Taste and see that the Lord is good;
blessed is the man who takes refuge in him.”

Psalm 34:8