Nourishments—

It’s Hip To Be A Rose

By Nancy K. Crevier

“A profusion of pink petals bending ragged in the rain speaks to me of all gentleness and its enduring.”

—William Carlos Williams

After the pink petals of the rosa rugosa or rosa canine are spent, the summer flowers continue to endure in yet another form of beauty — the rose hip. By mid-August, those flowers that have not been deadheaded develop into the fruit of the rose, the rose hip.

The plump oval or round fruit, bright orange-red in color and filled with seeds, provides a feast for birds and wildlife, but is an amazing health food that should not be overlooked by the human species, either.

Since early Roman days, the rose and rose hips have been valued as a tonic and salve, its healing properties lauded by the ancient Roman naturalist and philosopher Pliny and much later, by the indigenous people of the Americas.

Teas and soups made from both the dried and fresh harvested fruit of the rose have been used to treat colds, the flu, bladder infections, menstrual problems, and in Europe during World War II, rose hips served as a vitamin C substitute for the hard to get citrus fruits. Rose hips, it turns out, are one of nature’s most potent packages of vitamin C. The fruit of the rose is also high in vitamin A, D and E, fatty acids, iron, antioxidants, and flavonoids that fight free radicals contributing to cancer.

In August 2005, the Scandinavian Journal of Rheumatology reported that 82 percent of osteoarthritis subjects who took part in a double blind clinical study reported significant decrease in pain after treatment with an active compound derived from rose hips, specifically of the rosa canine. According to PRNewswire.com report from England, the Scandinavian Journal of Rheumatology is one of the leading international journals in the field of arthritis and rheumatology.

Rose hips, however, are much more than a medicinal product. The plump fruits are tangy and spicy when eaten fresh, somewhat like the cranberry. They can also be dried and stored for use throughout the winter. Culinary uses range from jams and teas, to nut breads, soups, sauces and wines.

Wherever wild roses have brightened the landscape in the summer, rose hips will be found. Although rose hips can be picked any time after turning a deep red color, rose hips picked following the first frost turn a brighter red and soften slightly. Once the orange and reds of autumn are painting the vista, though, it will be a little more difficult to hunt the well-camouflaged rose hips. When gathering wild rose hips, be sure that the plants have not been sprayed with pesticides. Gloves can be worn to avoid the prickly thorns.

One caveat: the minute hairs surrounding the seeds are rumored to cause something called “itchy bottom” if ingested, and should be removed before eating rose hips. It seems like a rumor that I, personally, would not want to test out….

The University of Vermont Extension service offers this preparation advice:

“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, 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.”

It may take several weeks for the rose hips to dry completely if you are not using a dehydrator or the oven.

Everyone knows that late summer and early fall mean fresh peaches, nectarines, pears and apples. The fruits of the season are often those less known, though, but worth seeking out. Here’s a recipe for a delicious, spicy tea to kick off the cooler end-of-summer weather.

Editor Tea

20 fresh rose hips, stems trimmed off, cut in half

1 C fresh ginger, cut in half-inch chunks

4 tsp loose black tea (or four bags)

¼ tsp ground cloves

¼ tsp cinnamon

½ tsp ground cardamom

½ C sugar (or to taste)

8 C water

Process the rose hips and ginger together in food processor with steel blade.

Throw the rose hip mixture and remaining ingredients together in a non-aluminum pot. Bring to a boil. Remove from heat. Let it steep 10 to 15 minutes. Strain (this eliminates the step of seed and hair removal) and serve. This tea is good iced or hot.