Rose hips, the fruit of roses, form after the blossom fades. Modern roses have small or non- existent hips, but old-fashioned hedge roses and wild rose varieties produce abundant hips. The plump, oblong rose hips often turn red after the first frost and provide food for birds and other wildlife. Traditionally, rose hips have flavored teas and confections, and been used as a home remedy to treat stomach ailments and colds.
Benefits
Rose hips contain large amounts of vitamin C--up to 1,250 mg of vitamin C per 100 g. of rose hips. Professor Leonard Perry, of the University of Vermont, writes that when imports of citrus fruits to Great Britain were limited during Word War II, people gathered rose hips as a source of vitamin C. Rose hips also contain vitamins A, B1, B2, B3 and K, according to Drugs.com.
Uses
Rose hips flavor syrups, teas and even jams. Texas A&M University horticulturalists describe the flavor of rose hips as sweet and a little tangy. The hips dry to a dark burgundy color, and add a decorative note to potpourris. Early housewives added rose hip syrup to home remedies for colds and congestion, and even arthritis.
Preparation
Allow the hips to remain on the rose bush until after the first frost. Then cut or pick them. Use a sharp knife to cut the hips in half. Remove the seeds and hairs from the center, wash the hips and spread them on paper to dry for one to two weeks in a cool, dark location. Or place them in a dehydrator on a low setting. The hips are dry when no moisture remains and they've darkened to a deep burgundy color.
Warning
Harvest rose hips only from bushes that you haven't treated with pesticides. Be careful harvesting hips from bushes that grow close to the highway, since these may be contaminated by chemicals from car exhaust. Wash the hips before using them, and discard any with insect holes or rotted spots. Dry hips thoroughly, and store them in sealed containers to prevent mold. Don't use aluminum utensils when preparing rose hips, since aluminum will drain away the vitamin C, according to Texas A&M University.
Recipes
Steep dried hips in boiling water to make rose hip tea. To make jelly or syrup, the University of Minnesota Extension service suggests that you simmer a pan full of rose hips in just enough water to cover for 15 minutes or until soft. Strain the resulting liquid, and mix it with sugar for syrup or with sugar and pectin to make jelly. Texas A&M University horticulturalists suggest making rose hip puree to add to soups, juices and other recipes to increase the vitamin C levels of these dishes. To make puree, simmer 2 lb. of fresh rose hips in 1 quart of water for 20 minutes. Allow to cool, and then puree in a blender or food processor. Store the puree in the refrigerator or freezer.
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