The main constituents are citric acid, flavonoids, fructose, malic acid, sucrose, tannins, vitamins A, B3, C, D, E & P, calcium, phosphorus, iron, rutine, hesperidin & zinc.
Five wild rose hips are said to be much higher in vitamin C than a whole lemon.
All species of roses can be used.
You can use all parts of the rose including the petals, hips, inner bark, leaves & thorns.
Like many plants, roses can affect our mental as well as our physical well-being.
Herbalists use rose extensively for grief & a broken heart.
Its antioxidant properties make it an important ally for heart health.
All parts of the rose are cooling & astringent & are great medicine for bladder infections, diarrhea & rashes.
Wild roses are carminative, diuretic, laxative, nervine & tonic.
Its pectoral qualities make it useful as a gargle for coughs & sore throat.
Wild roses are being investigated as a food that is capable of reducing the incidence of cancer & also as a means of halting or reversing the growth of cancers.
The infusion has also been used as an analgesic to treat nervous headaches.
A strong decoction of the whole plant is used to treat bladder infection, kidney problems, inflammations, stress, menstrual pains & nervousness.
The dried flowers are used in the treatment of heartburn.
A poultice of the chewed leaves is used in an emergency to allay the pain of bee stings.
An infusion of the leaves has been used as a spring tonic.
An infusion of the hips & roots is used in the treatment of colds, fevers,influenza, minor infectious diseases, scurvey, diarrhoea, dysentery & as a treatment for stomach complaints & gastritis.
Rose hips are also known to lower saturated fats & triglycerides, helping to control blood pressure & good for the heart.
The seed is rich in vitamin E & an oil extracted from the seed is used externally in the treatment of burns, scars & wrinkles.
Rose hips may be used fresh or dried.
To dry them, discard any with discoloration then rinse in cold water, pat dry & spread on a wax paper-lined cookie sheet or just newspapers.
It takes a couple of weeks for them to dry. They will be darker in color, hard, & semi-wrinkly.
Rub off any stems or remaining blossom ends.
Pour them into jars for storage in a dark pantry or cupboard.
You can use rose as a tincture, tea, decoction & even as food.
The petals & rose hips can be infused in honey,also be used in a variety of ways including beverages, preserves, jams, on cereals, in breads, in butter, soups, etc.
The fruit or hip can be eaten raw or cooked, remove the tiny hairs & seeds in the center.
They are used in making jelly & jams & can also be dried to make a tea.
Flower petals are great in salads adding a light flavor & beautiful color.
The dried leaves are used as a tea substitute.
For fresh brewing, steep 1-2 tbsp of clean hips in a cup of boiling water for about 10 minutes.
Sweeten with honey & enjoy.
To make a tea of dried hips, use only 2 tsp to 1 cup of boiling water & steep for 10 -15 minutes.
Soak hips in a small amount of water for 12 hours, add 1 cup water.
Boil until 1/2 cup of liquid remains.
Drink throughout the day.
Gather enough rose petals & leaves to fill a jar.
Cover the petals & leaves with apple cider vinegar .
Cover the jar with a plastic lid, or a metal lined with plastic (otherwise the vinegar will corrode the metal lid).
Leave for 2-6 weeks, shaking regularly.
When needed dilute 1/3 cup vinegar with several cups of water & apply to sunburns using a wash cloth.
Also for bug bites & sprains.
Rose Hip Wine:
1,5 kg of sugar
4 l boiling water
1 tsp. black tea
1 tsp. baker's or wine yeast
Rinse and drain the hips.
Place them in a primary fermenting vessel such as a clean food-grade plastic bucket that has a tight-fitting lid.
Pour in boiling water.
Add the teaspoon of tea & all the sugar,stirring to dissolve the sugar.
Let the mixture sit tightly covered for 24 hours.
Add 1 tsp of baker's or wine yeast & let the mixture ferment for 7 days, covered, stirring once per day with a clean spoon.
Strain off the rose hips & pour the liquid into a 4 l glass jug & fit with a fermentation lock or balloon.
If you use a balloon, be sure to release the gases occasionally or it will burst. Place the jug in a warm spot until fermentation ceases.
Siphon the liquid off of the yeast solids into a clean glass jug & refit with the fermentation lock or balloon.
Racking will usually reactivate fermentation for a short time.
When fermentation ceases completely for several weeks, siphon the wine into clean wine bottles.
Cork the bottles securely or use wine bottles with screw-on tops & store in a cool spot for 6 months or longer.
Gather enough petals to firmly pack 1 cup.
Place the roses in a heat-resistant glass bowl.
Boil 2 cups of water & pour the hot water over the rose petals.
Cover the bowl & allow the rose petals to steep for 30 minutes.
Cover a wide-mouthed jar with a piece of cheesecloth & pour the rosewater into the jar.
Store your rose water in the refrigerator to preserve it.
Rose water is mildly astringent, reduces inflamation, fights wrinkles & it soothes & rehydrates the skin.
Also its gentle fragrance is said to be antidepressant & to have aphrodisiac properties.
You can make a refreshing spray for your skin, a room or your linens.
Rose hips were the original rosary beads warn by Catholic priest.
To the ancient Egyptians, roses are a token of silence.
Ancient Greeks believed that roses became red from the blood of Aphrodite, who had pricked her foot on a thorn while trying to save her beloved, dying Adonis.
The Turks claim the white rose was stained red by the blood of Mohammed.
Wild roses carry the strongest rose energy for healing & love & the petals are used
by fairy godmothers to bless newborn babies.
Crush & add to incense, add to sachets & charm bags or string on a necklace as part of a love attracting ritual.
Rosehips may be used as a charm to attract health & wealth.
The fruit is a symbol of prosperity & fertility.