A VERY good reason to transplant wild rose. smile emoticon An even better reason to go foraging!
Rose hips begin to form after successful pollination of flowers in spring or early summer, and ripen in late summer through autumn.
Harvesting: Pick only the ripe berries that are vivid red and slightly soft. They have a much better flavor if picked after the first frost…preferably late August, September or October. You can harvest them from your garden, but they’re more plentiful from old-time shrub varieties such as rugosas and wild rose bushes.
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Rose hip
Fruit
The rose hip, also known as rose haw or rose hep, is the fruit of the rose plant, that typically is red-to-orange, but ranges from dark purple to black in some species. Wikipedia
Nutrition Facts
Rose hips
Amount Per 1 cup (127 g)
Calories 206
% Daily Value*
Total Fat 0.4 g 0%
Sodium 5 mg 0%
Potassium 545 mg 15%
Total Carbohydrate 49 g 16%
Dietary fiber 31 g 124%
Sugar 3.3 g
Protein 2 g 4%
Vitamin A 110% Vitamin C 901%
Calcium 21% Iron 7%
Vitamin B-6 5% Magnesium 22%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Fruit
The rose hip, also known as rose haw or rose hep, is the fruit of the rose plant, that typically is red-to-orange, but ranges from dark purple to black in some species. Wikipedia
Nutrition Facts
Rose hips
Amount Per 1 cup (127 g)
Calories 206
% Daily Value*
Total Fat 0.4 g 0%
Sodium 5 mg 0%
Potassium 545 mg 15%
Total Carbohydrate 49 g 16%
Dietary fiber 31 g 124%
Sugar 3.3 g
Protein 2 g 4%
Vitamin A 110% Vitamin C 901%
Calcium 21% Iron 7%
Vitamin B-6 5% Magnesium 22%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Planting hips for seed
Roses can take months to germinate. Patience is required. Some species of plant needs the seeds chilled before planting.
The rose seeds can be planted right away if you have harvested them as late as November, December or January (in Southern California) or early spring after danger of frosts in your area. Place the rose seeds about one-half inch deep in a very light mixture of 50% sterile potting soil and 50% vermiculite. Some rose hybridizers use Sunshine Mix #4. You can use small pots or shallow trays to plant your seeds, whatever works for the space you have, as long as they have good drainage. Nursery flats work well for this. Lightly dust the rose seeds with RooTone or Captan before covering with soil. And then dust the top of the soil again, which will hopefully help to prevent damp-off (a disease which kills young rose seedlings). Amateur rose hybridizers concerned with toxic chemicals may want to periodically spray the seed tray with diluted peroxide and water instead of the more toxic Captan.
Water the planted rose seeds well and place them outside in direct sunlight (no need for Grow Lights). If there is still danger of frost, then you will need to place the seed trays in a protected location such as under a tree or patio. You will need to keep the rose seed trays watered and don't let them dry out. After about six weeks, or when the weather starts to warm up, the little rose seedlings will start to sprout. They will continue to sprout as long as the weather is cool, but will stop sprouting when it gets too hot.
When the rose seedlings are a few inches tall, you can transplant them carefully into their own individual pots if you wish. Or you can evaluate them in the trays to decide which ones you want to keep, and then transplant them when they have outgrown the pot or tray.
It takes at least three years for a new rose seedling to reach maturity by developing into a big bush. And, it can take up to five years to completely evaluate them
See this entire article HERE
Eating Rose hips
Rose hips, I hear taste just like a tart apple with a taste of plum and rose. Interesting combination. With it's nutritional value, such as being high in Potassium and LOADED with vitamin C, that no matter what it taste like This is one of the best vitamins to have around!
Lots of vitamin c when you are sick, and for the immune system in general, means this gem will make a find addition to any medicine cabinet, bug out bag, or any survival like situation.
The hairy inner seeds of the fruit cannot be eaten, they will gas some gastrointestinal distress.
De Seed the fruit before you eat it. You can eat the de-seeded fruit by itself, use in shakes or smoothies, bake with it, eat it salads, use it for sauces, Syrup (to eat, and for tonic when you feel bad) jellies, jams, relish, beauty products, salves, tea.. the list is intense!
Remember though- like all things, too much can be a bad thing. So limit the amount of intake of rose hips you are eating them by themselves. Too much can cause things like diarrhea, vomiting and nausea and stomach cramps.
You can-
- Cut in half and shake out seeds, this takes the longest time;
- Cover with water and simmer, then rub through a sieve using the puree;
- Simmer whole Rose Hips in more than enough water to cover, then merely strain. Bottle the juice. Add sugar if desired and process 45 mins. This juice contains Vitamin C and may be added to sauces, soups (not cream soup), puddings, beverages and many other foods.
Large amounts of vitamin C can interfere with blood-thinning medicines, such as Coumadin (warfarin). Since rosehip contains vitamin C, use caution if you are taking these drugs.
It is important to let your doctor know you are taking supplements.
You can use rose hips to make jams or jellies with. I personally cannot WAIT to try to make my own.
Easy Rosehip Jam
I originally learned this recipe from Tracy Bosnian and Cascade Anderson Geller about 15 years ago, and it has become part of my family’s regular cuisine. It is one of the easiest and most delicious recipes I know!- Spread rosehips out onto a plate and remove any remaining seeds or stems.
- Grind rosehips into a fine powder in a coffee grinder.
- Add apple cider or apple juice to the powder until it forms a jam consistency. Let sit 5 minutes and add more fluid as needed.
- Optional – Add honey or other sweetener to taste.
- Place in a jar and serve immediately or refrigerate.
Use as a spread on fruit, bread, cakes or cookies. This will last two weeks when refrigerated, and you can also freeze it. Rosehip jam is a tasty way to deliver Vitamin C to your family during the cold season. You can modify the recipe by adding cinnamon powder, vanilla, orange peel and other spices. You can also add other juices like raspberry or tart cherry concentrate.
Cranberry Rosehip Relish
1 12oz. bag of cranberries
1 cup fresh rosehips or 1/2 cup of dried rosehips (cleaned, seeds removed)
The juice of 1 orange
Honey, agave nectar or sugar added to desired sweetness
1 cup fresh rosehips or 1/2 cup of dried rosehips (cleaned, seeds removed)
The juice of 1 orange
Honey, agave nectar or sugar added to desired sweetness
In a medium-sized pan gently heat cranberries, rosehips and orange juice until the cranberries and rosehips are soft and cooked. Add honey or other sweetener to taste. You will be surprised at how much you need to add to counteract the bitterness and tartness of the cranberry. Let the relish cool before serving it and keep refrigerated for up to several weeks.
Baking with rose hip
Drying rose hips
Collect quantities to be dried or made into teas, jellies, juice, pickles, etc., for winter use.
The process is very easy and similar to air drying flowers, follow these directions:
- Sort out the imperfect ones and rinse the batch. Carefully pat dry.
- Line a cookie sheet with a screen, or a sheet of cardboard, or parchment or wax paper and spread them across in a single layer.
- Leave in a dark, well ventilated area for a few weeks, they’ll be ready when they are hard, wrinkly and darker in color.
- You can also do this in the oven on the lowest setting or use a dehydrator.
You can dry them whole or you can cut and seed first (directions below). If mainly using for teas, leaving whole is fine.
Tips: To remove the hairs from them once they’ve dried, grind them up a bit in the food processor then shake the batch in a sieve, the hairs will fall loose. After they have dried, stems and ends can be removed easily by plucking them off.
Storage: Seal in airtight containers or glass jars, store away from direct light.
Tip: Avoid using aluminum cookware and utensils when preparing them as it can deteriorate their Vitamin C content.There is some loss of Vitamin C if there is a lengthy delay between picking and bottling the product although one of their important advantages as a source of Vitamin C is the unusual stability of this Vitamin as compared with other Vitamin C foods.
Medicinal
Rose hips can be dried and used for a tea to help aid with colds or flu. It can be taken as a tea, or the berries eaten everyday, to aid in preventing high cholesterol and high blood pressure, and is good for protecting you against cancer, or heart disease. Because of the high content of vitamin C you can use the berries as an immune system booster. Use it in a juicer or blend it in to a smoothie for a nice healthy treat.
Taken as a tea it will help combat the flu, ease the stomach and help urinary tract disorders.
You can make a tea by brewing dried or crushed rose hips for ten minutes. 2 tablespoons per pint of water. You can add mint for flavor, or honey which a powerful antibiotic all on it's own, with honey you can kick that cold in the butt.
Key constituents
Vitamins A.B,D,E and C (approximately 20-60 times as much Vit C as oranges, weight for weight); flavonoids; tannins; sugars; acids; pectin; carotenoids (lycopene).
Actions Anti-oxidant, astringent, anti-viral, diuretic. Anti-inflammatory
For a salve, you will need
1 cup beeswax pastilles, 1 cup of coconut oil, 1/2 cup of calendula flowers and 1/2 cup of dried rose hip. You can also add a teaspoon of honey if you want, since honey is an has both antimicrobial and antibacterial properties, It can keep skin abrasions or cuts from becoming infected.
You can infuse the oil, honey, and flowers by either pot method, or using a double boiler. If you do not have a double boiler that's fine, You can use a bowl inside a pot. Put your ingredient in the bowl, set it inside a pot, and add enough water into the pot to cover the bottom of the bowl about two inches
Or- you can use a pot to simmer the ingredients in. Either way, same results, but using the bowl method is less messy.
simmer the coconut oil for two or three minutes (it doesn't take long to melt)
add the calendula (potted marigold for those green thumbs) Add the rosehip, and fold both into the oil. (FOLD, not stir!)
Simmer for ten minutes.
in a separate pot, or seperate bowl, on very low heat, simmer the beeswax until it is melted.
strain the oil mix. you can do this through a small mesh strainer, or use a rubber band to secure a piece of cheesecloth onto a jar and strain through it.
Once strained, add the oil mix into the beeswax in a separate pot, or seperate bowl,and on very low heat, fold the oil mix into the wax and leave it on simmer for about 20 minutes.
Ready the jars or tins you intend on adding the salve to. Once you have simmered long enough, add the still hot liquid into the jar or tin.
Let it cool.
If you so prefer, you add 6-8 drops of an essential oil such as germanium which is a coagulant, which clots the blood (cuts, scrapes ect.)
Rosehip oil can help regenerate skin cells, making rose hip and excellent addition to DIY healing salve.
Here are 25 ways you can use rosehip!
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