So What’s Rosehip And Why Should I Care?
By Robin Triskele
We are passing the season for blooming flowers and of them I will miss the Rose the most. They have such fragrant petals, so soft and delicate. Such simple bursts of beauty and colour, they come as white, pink, yellow, red and many shades between. Roses also help share sentiment and meaning to the recipient when giving as a gift. Each with its own meaning attached.
But did you know, once the flower falls to the earth, there remains the best of the plant. The fruit of the rose plant is the Rosehip. They are bulbous, red and juicy and very appealing to the eye. With a soft flesh and lush apple-like flavor, this is one powerful healing herb. All parts of the plant, especially the hips are nutrient-dense and one of the best plant sources of Vitamin C and many trace minerals needed or good health.
Below is a recipe I have made for years,.This is a lovely syrup that is easy to make and can be used medicinally and in a wide variety of culinary ways.
Radiant Rosehip Syrup
Ingredients:
- 1kg Rosehips
- 2.5 L distilled water
- 800g demarara sugar
Directions:
Bring 1.5 L of the water to the boil.
Top and tail the rosehips and chop in half. Discard any very tough hips or any with mould inside. Place rosehips in a food processor and chop until well broken up, add to water.
Bring water back to the boil, let the hips boil 2-3 mins then remove from heat, cover and allow to steep 20 minutes.
Pour into sterilized cheesecloth or jelly bag and allow to drip through approx 1 hour.
(some recipes say to squeeze the bag but I prefer not to, this can help keep out the tiny fibers. They are not good to take into the digestive tract.
Place rosehip pulp back into pan and add remaining water. Bring to boil again, allow to steep and strain again as above.
Add sugar to the syrup in a clean pan and dissolve completely, then bring to the boil, once boiling, immediately reduce to a slow simmer for 5 minutes.
Sterilize bottles in a 125*c oven for 15 mins. Pour syrup into jars and seal.
You can use this delicious syrup on ice cream, drizzled over fruit or pancakes, mixed into porridge .. or added to jams and jelly. You can also use it for a refreshing summer drink if added to sparkling water.
For a winter warmer or a instant hit of Vitamin C, mix with hot water.
Health Benefits of the Rosehip
Rosehips have been used for centuries and originate from Turkey. In colder climates people would use Rosehip to replace the lack of citrus fruits. As far back as the Middle Ages in Europe, both petals and hips were used for many medical conditions, and the Native American people used fresh and dried rose hips as a food source.
The fruit is not only a powerful source of Vitamin C, but a wide range of important vitamins and minerals. Rich in Vitamins A, K and B Complex, the rosehip also contains high content of selenium, manganese, ascorbic and citric acid, and boasts a great dose of antioxidant flavinoids. That’s right, these little red fruits assist in maintaining cardiovascular health. They also are known for their anti-inflammatory properties, good for the immune system, help stave off colds and flu, are most beneficial for the skin and regeneration of cells, and most recently shown to benefit those suffering from arthritis or rheumatism. Studies have even shown it to be better than Glucosamine for Osteoarthritis. This little fruit just keeps on giving!
So whether you take the time to make the syrup, or just dry and use in tea, these little beauties give you a powerful and medicinal source of Vitamin C all year long.
Robin Triskele has her degree in Biology and is now further studying to be an Herbalist. Her studies included nutritional counselling, plant biology and psychology. Whilst spending 15 years in the medical field as a Dental Hygienist, she participated in community projects and taught school children nutrition and the positive benefits of a healthy diet. Not just locally but on her many travels she has been gathering practical knowledge and is embarking on a new path, which has led her to the desire to teach and share her knowledge and passion for nutrition through plants.
Robin is a steadfast forager, a self trained chef and is devoted to good food, good life, and living simply.
She now lives on a farm in rural Buckinghamshire and has a deep, sacred relationship to the Goddess and Mother Earth. Robin has started her online presence as ‘The Culinary Sage’. It is a collection of musings about her green thumb geekery, foraging, herbs and homemade medicine. Here she shares some of her recipes, herbal advices and exchanges knowledge with friends globally.
Contact & Related Links:
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The Culinary Sage
Triskele Management
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