"One may live without bread, not without roses."
The rose hip, or rose haw, is the fruit of the rose plant, and typically is red or orangeish, but ranges from dark purple to
black in some species. Rose hips begin to form in spring, and ripen in
late summer through autumn. And me, I like to get them while I can, and eat them up!
Rose hips are a very rich source of Vitamin C and are free for the
picking. Three average hips have as much Vitamin C as a medium-sized
orange so they are definitely a good fruit to incorporate into the diet. The food value is found in their skin and
their taste is similar to that of an apple. If you plan on harvesting, pick only the ripe berries that are
vivid red and slightly soft. They have a much better flavor if picked
after the first frost as well…preferably late August through October. You
can harvest them from your garden, but they’re more plentiful from
old-time shrub varieties such as rugosas and wild rose bushes. To collect your own, and to encourage your roses to develop them, don’t trim the blossoms and leave them to naturally fade and fall. Or you can buy dried cut and sifted rose hips ready to use.
I use rose hips both fresh and dried to make tea, jelly, jam, halved in salads, sandwich fillings, soups and desserts! But here's one of my favorites that always gets eaten up faster than I can serve it.
Rose Hip Soup
To make this yummy soup all you need is the following:
- 2 cups (1/2 lb.) crushed dried rose hips
- 2 quarts of water
- 1/2 cup honey (or to taste) or sugar
- 1/2 of a vanilla bean, split and scraped and then tossed in
- 2 Tablespoons fresh squeezed lemon or orange juice
- 1 1/2 Tablespoon potato starch, cornstarch, arrowroot or tapioca granules
- Whipped cream, sour cream or yogurt, optional
In a saucepan bring the water and rose hips to a boil, reduce heat, and let simmer covered for about 45 min. Thin down with extra water if needed. You can press the hips through a colander or blend with a food processor (for a thicker consistency). If staining, save the rose hip mush for a sweet bread recipe or compost etc. just don't throw them away.
Pour liquid back into saucepan and add juice, vanilla bean, and honey, bring back to a simmer. Mix the starch or tapioca in enough cold water to moisten it, and stir it in. Cook till the soup thickens slightly and clears. You can serve this warm or chilled either as an appetizer or a dessert garnished with sour cream, yogurt or whipped cream. You can also add all kinds of yummy toppings such as baked almonds slivers, granola, orange zest, chocolate shavings, cinnamon sprinkles, etc.
To make rose hip pudding instead just increase starch or tapioca to 5-6 tablespoons. After it has thickened pour the pudding into individual dishes or into a serving dish to cool. The flavor is simply delicious and very fruity.
In my bowl below I spooned in a dollop of yogurt and topped with orange zest and dark chocolate shavings.Yum!
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Copyright 2012. All rights reserved. Jessica Morgan, M. H., Morgan Botanicals.
Disclaimer - The information provided in this article is for informational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information in this article for self-diagnosis or to replace any prescriptive medication. You should consult with a health care professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem, suffer from allergies, are pregnant or nursing.
Jessica Morgan, Herbalist