The air is getting crisper, chillier here in northwest Montana. Our first frost is imminent and that means it will soon be time to get out and harvest rose hips from all the wild spots we’ve been walking. Make the most of rose hips for food and medicine at home with these easy ideas. These floral fruits have been serving mankind for generation and can easily be preserved and used in our modern homes as well.
Harvesting Rose Hips
Harvest after the first frost for best flavor. Choose the plump and firm hips from the plant, leaving the withered and soft ones behind as a food source for wild animals. As always avoid rosehips that have been sprayed with chemicals or are very near busy roadways. If doubt, leave it be and look for another source.
Preparing Rose Hips
First, remove both ends of the rose hips. The inside of the rose hips contain the seeds and fine hairs that can be irritating to the skin and the stomach. Slice rosehips in half and remove the seeds and hairs. Just scoop the seeds and hairs with a small spoon or wear gloves and use the fingers. The rose hips are now ready for preservation or fresh use.
Skip the seed and hair removal if planning to leave the rose hips whole in tea drinking for example.
Dehydrating Rose Hips
Spread the rose hips out on a tray or screen and let dry at room temperature. Alternatively, dry on low in a dehydrator. They are done when completely dry and crispy. Store the dried rosehips in an airtight jar out of direct sunlight.
Rose Hips as Food
Rose hips have a tart flavor and make a bright flavorful tea. Make rosehip tea by covering 2 teaspoons of dried rosehips with 1 cup of boiling water. Let stand for 15 minutes before straining. Sweeten if desired and sip slowly.
Rose hips can also be turned into delicious jelly. When looking to make adult drinks and wonderful gifts consider this rose hip whiskey smash or brew some rose hip wine. Combine rose hips with cranberries and spices for a delicious change to the traditional cranberry sauce this coming holiday season.
Rose Hips as Medicine
Taking rose hips as medicine is as easy as brewing that cup of tea above. It’s a tasty and convenient package that requires no other special preparation – no need for tincture making or infusing oils.
Naturally high in Vitamin C (containing as much 50% more Vitamin C than oranges), rose hips are a natural way to boost the immune system and prevent scurvy. If drinking a cup of tea isn’t a person’s favorite thing, get the same benefit by making a sweet and concentrated rosehip syrup.
Rose hips are a mild diuretic and laxative and can help treat urinary tract infections.
A natural anti-inflammatory, rose hips are being studied for the positive effect on arthritis without the side effects of prescription medications.
As the fall season begins to descend upon us, get ready for that first frost and get out there to harvest rose hips. A jar of these beautiful floral fruits can serve the house well and keep everyone running well and healthfully all winter long.
Disclaimer: I may receive compensation for products mentioned in this post. All opinions expressed are my own. I am not a doctor, always seek trained medical advice. No statements should be considered approved by the FDA or as a diagnosis or treatment for any illness. See my Full Disclaimer Here.
You have made me want to take a walk. I am in eastern Pennsylvania and we have lots of wild roses. Do you know if I can infuse them in oil for making salve? Thank you.
You should could – just make sure to remove those hairs or strain it through a coffee filter to avoid those hairs in your salve.
Rose Hip Seed Oil is excellent for the face. It plumps the cells and is inexpensive!
In the Netherlands we used to have rosehip Jam, have not seen such thing in the USA yet, but will try the jelly recipe next year ?
Thanks for posting!
What a lovely raft of rose hip possibilities you’ve put together here, Kathie! Thank you! I love rose hips and have made several batches of rose hip jelly already this year even though we haven’t had a frost yet here in the UK. I usually blitz the rose hips in the food processor and cook them up with crab apples (approx 50/50 weight) in some water and then strain the juice through muslin – gets rid of all those pesky hairs very easily. The apple provides all the pectin you need and the flavour blends beautifully with the rose hips. Tart cooking apples work very well too and fallers are fine for this. No need to peel or core -just wash and cut out any bruises or imperfections and chop roughly. In fact, I believe, the peel and core contain the most pectin so this saves effort and you get more of the good stuff! The resulting jelly once you have added sugar and cooked it to setting point is absolutely delicious on toasted English muffins or traditional English scones (biscuits in the US?) I’ve frozen a batch of rose hips I didn’t have time to deal with immediately after picking and hope they will be as good as the fresh ones when I get to them. Anyone have any experience of freezing hips? Looking forward to trying some of your other ideas here now… E x
When my son was young *will be 40 this year*, I use to make “cough drops” using herbs and such. His favorite was one was made with ground up rosehips *no seeds/fuzz*, and used a basic sugar water which I boiled long enough to the hard crack stage. My biggest problem was keeping him away from the hips straight off of the bushes. He was here one day helping me out and started on the hips and all I could do was remember seeing that precious red-headed little boy of yester-year snitching the hips…
What a delightful story! Thank you for sharing.