Rose Hips: Good for More Than Teatime

Rose hip, rose haw and rose hip are one in the same and is a fruit produced by the rose plant. Rose hips form after the flowers have been pollinated in spring and early summer. They ripen in summer and autumn. There are many ways to enjoy this fruit which is high in antioxidants having an antioxidants ORAC score of foods rating of  96,150 humongous.

This antioxidant rich fruit is used in jams, jellies, syrup, soups, beverages, pies, breads, wine and marmalade. Eating them raw is also enjoyable as they can be eaten like berries. Watch out though as they have little hairs inside of them which can be avoided with care.

Interestingly this fruit is used to make Cockta, a soft drink made in Slovenia. The famous food expert Euell Gibbons would slice a rose hip in half and then stuff it with wild raspberries for a great treat. A soup known as ‘nyponsoppa’ is enjoyed in Sweden which is also made with rose hips.

Medicinally rose hips are loaded with vitamin C in fruits which benefits a strong immune system. During World War II, Britons were encouraged to gather wild rose hips to make a syrup rich with vitamin C for children as citrus was scarce. Also there is plenty of lycopene in rose hips which is also found in abundance in tomatoes and pink grapefruit.

Rose hip is available in supplement for and may help with depression and insomnia.

Rose Hips – Whole 16oz