The Rose family (Rosaceae) is one of the most beloved botanical groups; humans have had a deep affinity for these plants for thousands and thousands of years.
Not only does this family produce beautiful flowering plants such as spirea, potentilla, lady’s mantle, agrimony and hawthorn, but also important fruit crops such as pears, peaches, plums, cherries, quinces, almonds, raspberries and strawberries.
What would our world be like without these delights?!
Of all these family members, Rose is the most well-known and sought-after. She is the true queen of flowers.
While most people are familiar with the aesthetic and olfactory beauty of the rose, in this country there tends to be less familiarity with the fruit of the rose, i.e. the rosehip.
I adore using rosehips this time of year, when the scarlet fruits become full and ripe. All roses will develop hips once their flowers fade, but depending on the species they vary in shape, color, texture and taste. The hip of the dog rose, Rosa canina, is often sold commercially for tea. Around our neck of the woods we are lucky to find Rosa rugosa, the beach rose, which produces the most beautiful, large, tomato-like fruits.
Why would we want to use rosehips?
First of all, these fruits are a delicious wild edible. They are nutritive and tart, and can be infused into a tea that is high in many vitamins, especially Vitamins A and C. Even though citrus fruits get all the glory for being a great source of Vitamin C, rosehips actually contain a higher concentration of this important vitamin and are in fact one of the richest botanical sources of it.
We cannot produce our own Vitamin C so it is essential that we obtain it from food. It is needed for producing hormones, neurotransmitters and hormones in the body. Having plenty of this vitamin in the diet has been correlated with a reduced risk of cancer and cardiovascular disease. In addition, Vitamin C supports the immune system and has been shown to shorten the duration of the common cold. This makes rosehips an excellent addition to fall and winter tea blends.
Like other red-hued herbs and fruits -- such as schisandra, hawthorn, and hibiscus -- rosehips are high in bioflavonoids which have an antioxidant action that prevents free radical damage in the body. These bioflavonoids also strengthen heart and blood vessels.
Perhaps a lesser known use of rosehips are its effect on the digestive system. The hips are anti-inflammatory and soothing, and thus are useful for hot, inflammatory conditions in the gut such as ulcers, colitis or Crohn’s. They are also a gentle laxative that is traditionally used for mild constipation; the natural pectin content has a beneficial, soothing effect on the intestinal tract.
Above all, rosehips are a food. They are commonly harvested to be made into jam and jelly; they can also be baked into pies, used as a thickener for sauces (because of their pectin content), and can even be made into a beautiful soup! (Check out this Swedish rosehip soup recipe I recently discovered…)
HOW TO USE ROSEHIPS
MAKING A ROSEHIP OXYMEL
The combination of honey, vinegar and herbs creates an ancient preparation called an oxymel. This simple medicine dates back to the time of the Greeks and has been used for many different ailments, but most especially for digestive and respiratory issues. Today we can make oxymels as a delicious way to preserve our favorite herbs, or to create a medicinal tonic.
The simplest method of making an oxymel is to mix together equal parts honey and apple cider vinegar and pour this mixture over your herbs to steep. (Use more vinegar for a thinner oxymel, less vinegar for a more syrup-y oxymel.)
Use this tart honey-vinegar concoction directly by the spoonful, or add to seltzer water for a refreshing drink. You can also use it as the base for sauces, marinades and salad dressings.