The Herb of the Month for October 2020 Rose Hips Rosa spp.
Rose hips are the fruit that is produced by roses, developing just under the flowering part. This hip contains rose seeds resulting from pollination and ripening during summer through the autumn. The size and coloration of the rose hip vary according to the type of rose that it is harvested from. Some of the favorite cultivar groups for rose hips are the dog rose, the Japanese rose, the Chinese rose, and the cinnamon rose.
The hips have a long history of culinary and medicinal use because they are packed with vitamins, primarily vitamin C, and other beneficial nutrients such as lycopene and beta-carotene. During WW II hips were used to make a vitamin C syrup for children. The fruit is also known to have antiviral, antibacterial, and anti-inflammatory properties. Both the seeds and the fruit are used in making medicine. Traditionally Rose hips have been used to prevent and treat colds, flu, and vitamin C deficiencies.
Which cultivars are used and how the hips are processed and stored will determine the resulting vitamin C content. Over time, the hips do lose their vitamin content.
Some of the culinary uses for rose hips are jellies, soups, syrups, tea, and wine. The fruit is currently used in the cosmetic industry as an ingredient for cosmetics and skin care. ~~ Reni Erskine
For more on rose hips, see Herbs for Autumn Equinox Part-II-Fruits
Rose Hip Tea
Ingredients
- 1 Tablespoon rose hips either fresh or dried
- 1 Tablespoon dried lemon verbena optional
- ¼ teaspoon cinnamon optional
Instructions
- Pour 8-10 ounces of hot water over your herbs and allow to steep for about 5+ minutes.
- Use honey, apple juice, or orange juice to sweeten to taste.
Notes
Rose Hip Vinegar
Ingredients
- 1/4 cup rose hips freshly harvested and lightly scored
- fresh organic lemon rind optional
- white wine vinegar
Instructions
- Using a small and pretty 12 oz. swing top bottle, place fresh and scored rose hips into it.
- If desired, add organic lemon rind without the pith for an additional flavor note.
- Cut the rind into about 10 thin 2 inch ribbons and add them to your bottle.
- Cover all of the ingredients with white wine vinegar.
- Seal and place into a cool dark area for about 2 weeks. These 2 weeks will allow the flavors to be extracted from the fruit and rind and to meld together.