By Coy Domecq
Roses conjure up notions of beauty, fragrance, and romance. Who could argue that is all that could be asked of a rose plant? The hardier native varieties of roses offer health and cosmetic properties also. According to North Carolina State University, our local area has at least three heirloom or native wild rose varieties. These roses are where you will find the benefit located under the flower, literally, below the flower. Rose hip is a term that describes the bulbous part where the rose seeds are formed and stored, so consequently it is a type of fruit of the rose plant.
This auxiliary fruit is consumed fresh, as tea, or used in jams, jellies, syrups, puddings, and baked into bread recipes. Rose hips are used world-wide in ethnic dishes that have withstood the culinary test of time and established themselves as integral parts of history and tradition. The fruits yield a higher Vitamin C content than any citrus plants and are low in carbohydrates and protein. They contain important minerals necessary to promote and maintain good health. If consumed fresh, be warned the small hairs found around the rose hip is an irritant. Actually, some ne’er-do-wells commercialized the collected hairs and branded them as “itching powder.” Caution is warranted to clean the hips of these hairs by washing thoroughly before eating the fresh product. Heat significantly deactivates and reduces the irritant properties so use in cooked foods are less likely to irritate. Keeping with the fresh product, some foragers insist the tart taste of the rose hip is moderated with an enhanced hint of sweetness if the hips are harvested after a fall frost.
Homeopathic practitioners incorporate rose hips in their treatment of some forms of arthritis. The moderate content of lycopene and carotenoids is credited with benefiting eye and skin health.
You may not find well-developed rose hips on your hybridized rose varieties as these are bred to shunt most of the plant’s energy to produce magnificent and novel types of flowers. If local plant varieties are not available to or you do not relish tramping off into the woods in search of the plants, commercial varieties are available. As with all newly introduced foods into one’s diet, especially consumption of the raw form, go slowly when starting out.
Rose Hip Ketchup (from https://littlehousebigalaska.com)
Ingredients
- 1 quart fresh rose hips I always pick them after the first frost
- water
- 2 cups cider vinegar
- 2 cups Sugar or use honey
- 1 teaspoon onion powder
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- pinch cinnamon
- pinch cloves
- pinch allspice
- pinch ground ginger
- pinch cayenne
Instructions
- cover the rose hips with water in a 2-quart pot
- bring to a boil over medium high heat
- reduce heat, simmer for 20-30 minutes add more water as necessary
- remove from the heat and mash thoroughly
- pour into cheesecloth and let it drain overnight-make sure no seeds make it into the juice
- the next day add the rest of the ingredients and bring to a boil
- reduce heat, stirring occasionally until thick
- pour into jars, seal and place in a hot water bath
- OR put right into the refrigerator for up to 6 weeks
