Because of their ubiquitous presence in the backcountry, rosehips have been the salvation of disoriented hunters, misplaced hikers, and the occasional boy scout who’s strayed away from his troop. Easily recognizable and packed with nutrition, rosehips can be brought to the table, as well.
Rosehips are simply fleshy fusions (hypanthia) of the basal portions of a rose’s sepals and petals; they contain the ovary and—eventually—the seeds. After the flower has been fertilized and the petals begin to fade, the hip swells.
Apples, which are cousins of roses, are hypanthia, too. Whenever a person bites into an apple, he or she is eating a hypanthium.
Rosehips are green when they first form; as the seeds within mature and the petals fall away, the hip acquires a reddish hue. At this time—before the first hard frosts have burnished the rose’s foliage (usually during late September and early October)—the hips are easily visible and ready for harvest.
Nutrients Found in Rosehips
One ounce of hips contains:
- Vitamin A 1217 IU
- Vitamin C 119 mg
- Vitamin E 1.6 mg
- Vitamin K 7.3 mcg
- Rosehips are also a good source of pectin, bioflavonoids, B-complex vitamins, manganese, and selenium.
- These fruits of the rose also contain trace amounts of magnesium, potassium, silicon, and sulfur.
Collecting Rosehips
- All roses, even the domesticated varieties found in home gardens, produce hips.
- Flowers must be left to wilt and fall on their own before hips will form.
- Outside the garden, look for hedgerows and patches of wild roses (make certain no pesticides have been applied).
- Wait until the hips are mature (red in color), but collect before foliage turns red or brown so hips are easier to see.
- Wear gloves, as roses have thorns.
- Cut or pinch hips off at their bases; knock spent petals from the tops. Place in a bag or bucket and keep dry.
Culinary Uses for Rosehips
- Rosehips can be used fresh or dried.
- If drying hips, rinse in cool water, drain, and spread them out on a screen or clean sheet and dry in shade for two to three weeks. Pack loosely in jars or plastic containers.
- Make a tea by steeping 1 – 2 tbsp hips in hot water for 10 – 15 minutes. Sweeten with honey or sugar.
- Rosehip syrup, jelly, and soup stock are made from a decoction of rosehips: Place 1 – 2 cups hips in a saucepan and cover with water. Heat to boiling, then reduce heat and simmer until soft (about 15 minutes). Cool and strain; gently press excess moisture from hips and add to mixture. Use immediately or freeze for future use.
Rosehip Wine
Rosehips make a pleasant-tasting and colorful wine. A simple recipe that uses ingredients found in most home pantries includes:
- 4 –5 pounds fresh rosehips
- 3 pounds sugar
- 1 gallon boiling water
- 1 tsp black tea
- 1 tsp wine or baker’s yeast
- Rinse and drain the hips, wrap in cheesecloth, and tie. Place bag in a fermenting vessel (e.g., a glass carboy or food-grade plastic bucket with a tight lid)
- Pour in boiling water
- Add tea and sugar; stir to dissolve
- Let stand for 24 hours
- Add yeast and cover; ferment for one week
- Remove cheesecloth bag from container; press gently to leave as much liquid as possible in the ferment
- Strain liquid into a glass gallon jug (an old wine bottle is just right) and place a fermentation lock or balloon over the neck of the bottle (remember to release pressure from the balloon from time to time as it expands)
- Place jug in a warm spot for about three weeks until fermentation is complete (bubbling stops in airlock or balloon no longer expands)
- Siphon liquid into clean jug (leaving sediment at bottom of first jug); replace airlock or balloon
- Allow to stand for another four to eight weeks
- Bottle in clean bottles (cork or screw-top)
- Age for 6 – 12 months
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