Rose Hip Season

Rose Hips on the Vine

You’ve seen them. Those things that look like cherry tomatoes or large berries flirting with you from between the leaves on your rose bushes. Those are rose hips. They form after the rose bloom has died. They’re typically red or orange, but depending on the type of rose bushes you have, they can also be purplish to black in color.

Providing almost 20-times the amount of vitamin C as oranges, rose hips are an incredible source of vitamin C. In addition to their anti-inflammatory properties, they also help to protect against cancer and cardiovascular disease.

You can use them fresh off the vine, dried, or preserved. They can be used in apple sauce, soups, stews, syrups, puddings, jelly/jam, bread, and pie. My favorite way is to use them is to make rose hip tea. Regardless of how you use them, you’ll need to prepare them first.

Place the hips on a clean surface to dry. When the skin begins to look slightly shriveled it’s time to split the hips in half and remove all the seeds and tiny hairs in the center. After the seeds and hairs are removed, let the hips dry completely. Don’t wait to remove the seeds until the hips are completely dry because it’s harder to de-seed them.

If they’re not going to be used within the week, store the prepared hips in sealed plastic bags and freeze them. If you’re going to use them in the next few days, simply place them in the refrigerator. Somewhat like dried cranberries, they can be eaten as a healthy snack anytime.

Herbal Tea
Boil the dried and crushed rise hips for about 10 minutes (about 2 tablespoons of berries per pint of water). If the mint in your garden took over like ours did this year, you can add a crushed mint leaf (fresh or dried). Depending on your geographic location, you may even be fortunate enough add a few hibiscus flower petals as well.

If you’re going to add honey, make sure it’s locally grown – this will help to combat allergies.


Listen with your heart,

Laurie Buchanan

Whatever you are not changing, you are choosing.”
               – Laurie Buchanan

Copyright © 2010 Laurie Buchanan — All Rights ReservedNo part of this blog post may be used in part, or in whole, without written permission from Laurie Buchanan.