Rose Hip

    The hip of the rose is the urn-shaped seed receptacle at the base of the blossom. When the flower is in bloom, the hip is green. After the petals fall, the hip begins to grow reddish. When it is bright red, the time for harvesting this powerhouse of vitamin C has arrived. The wild rose yields a hip that is richer in vitamin C than the cultivated rose. Rose hips can be used either fresh or dried (carefully dried hips should be a definite red color) to make tea, jam, syrup, and even soup. The hips do, however, lose a healthy percentage of their vitamin C in the drying.

    To make rose hip tea, place 2 heaping teaspoons dried hips in a warmed teapot. Add 2 cups boiling water. Cover and steep for 20 minutes. Enjoy it plain; or add honey and lemon. Because of its high vitamin C content, it is excellent by the potful for the cold sufferer. Good for children, and in a bottle for infants. It is also said to be helpful to kidney and gallbladder functions. And its rose color is a joy to behold.

    The rose hip is not the only part of the rose that is edible. Rose petals will add delicate flavor to everything from conserves and omelets to cakes and candies. Rose water, which is distilled from rose petals, is widely used in cooking in the Middle East. Rose water is also a cosmetic item, as is the essential oil of the petals, used to soften and gently scent the skin. Attar of roses is the most sought after (and most expensive) of essences – it takes 4,000 pounds of handpicked Rosa damascene petals to yield but 1 pound of perfume essence.

     Powdered dried rose hips can be added to soups, breads, cookies, and candies. Blended together with ice water, honey, and lemon, rose hip powder will give you refreshing summer drink.