University of Vermont Extension
Department of Plant and Soil Science
Fall News
Article
ROSE HIPS
Dr. Leonard Perry, Extension
Professor
University of Vermont
People have grown roses for many
centuries and for many reasons. Today we grow roses mainly for the
beauty they
bring to our yards and homes. But in centuries past, the rose and
its fruit
were revered for its value as food and medicine, as well as its
beauty.
Rose
hips, sometimes called rose haw, are a superb source of vitamin C,
having a
much higher content than citrus fruit. During
World War II when imports of citrus products were limited, rose hips
became
especially popular in Great Britain. Volunteers spent many hours
gathering hips
from hedge rows for making rose hip syrup for the Ministry of Health
to
distribute, particularly to children. Where roses grow wild in
North America, they
were important in the diet of native peoples for hundreds of years.
In
addition to their rich content of vitamin C, rose hips also contain
other
beneficial vitamins and compounds such as pectin. All these result
in rose hips being used for
treating rheumatoid arthritis, osteoarthritis, as well as giving
possible
protection against cardiovascular disease.
Rose hips, and especially tea and products made from them, are often
found listed for a range of ailments from colds to digestive
disorders, as well
as being a laxative and diuretic.
This
somewhat spherical fruit of the rose, usually red to red-orange but
sometimes
purple,
is seldom seen on
our modern roses. However, the old-fashioned shrub types, especially
the
rugosas, bear them abundantly.
Besides
being healthful, rose hips offer the adventurous cook a strange and
different ingredient. Rose
hips have a fruity, spicy, and tart flavor and can be used fresh,
dried, or
preserved. Rose hip syrup, puree, jam, jelly, and sauce can be used
as is or as
a flavoring in other recipes. Hips of
the dog rose are used for aroma in Cockta—the popular fruity soft
drink of
Slovenia.
The
simplest use is to steep them for tea, often found blended with
hibiscus or
flavored with mint, cloves, sugar or honey.
Boil whole rose hips, or pour
boiling water over them and let steep, for about 10 minutes so they
expand and
split open to let the water at the seeds inside. Others crumble or
chop the hips, especially
if dried, then pour boiling water over them and let steep for a
couple minutes,
then strain. After making a tea, strain
the leftover hips and try serving with butter and salt, or use in
soups and
stews as native Americans cooked with them.
The
hips are usually left on the bush until after the first frost, which
makes them
turn bright red and slightly soft. You
should be able to gently squeeze them, but they shouldn’t be too
soft or
wrinkled. Make sure when gathering rose
hips to not use any from bushes that have been treated with
pesticides not
labeled as safe for food crops.
To
prepare, trim off the blossom and stem ends with scissors, cut in
half
lengthwise, remove the tiny hairs and seeds in the center, and
rinse. Never use
aluminum utensils or pans as they tend to destroy the vitamin C.
To dry hips, simply spread the
prepared halves in a single layer on screening or trays and place in
a
dehydrator, an oven set on the lowest setting, or in a dark, dry,
well-ventilated place. Store in glass jars in a dark, cool place.
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