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.

Irish Moss (with recipe)

     Irish moss, also known as carrageen, is a seaweed that is very high in calcium and iodine. It is most commonly used as a thickening agent, in the same manner as agar-agar, flour, or arrowroot starch. Carrageen is one of the few emulsifying agents found in industrialized foods that are beneficial to health. Powdered Irish moss is traditionally used to make the famous blancmange may not be as popular or well known as it once was, it is a dish worth experimenting with for those who like to try new things in the kitchen and are drawn to timeworn culinary delights.

            Irish moss tea is made by steeping the dried moss in boiling water; strain and add honey for a brew that is helpful in cases of diarrhea and for kidney and bladder problems.

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BLANCMANGE

¾ cup Irish moss

4 cups milk

Dash of salt

½ teaspoon lemon or pure vanilla extract

Honey and cream or fruit

1.      Soak moss in cold water 5 minutes. Drain and tie moss in cheesecloth. Put in top part of double boiler with the milk and salt. Put over boiling water and cook, covered, 30 minutes.

2.      Remove bag and discard. Add flavoring to milk mixture, pour into bowl and chill until firm.

3.      Serve with honey and cream.

4.      Makes four servings.