Herb Spotlight: Rose Hips
There are several herbs that I like to rotate through each month. I’ve already made posts about nettles and red raspberry leaf, so we are going to talk about my third favorite:
Rose Hips are actually the fruit of roses. After the flower blooms and the petals have fallen off, the hips are then harvested. Rose hips are one of the highest forms of Vitamin C! Rose hip syrup was actually a common cure for scurvy during the second World War.
You can eat rose hips- they can be cooked or even put into jellies.
According to Herb Wisdom, rose hips “contain a variety of antioxidants; carotenoids, flavonoids, polyphenols, leucoanthocyanins and catechins, rose hips are considered to be a good cancer preventative. These same antioxidants are also used to prevent against cardiovascular disease.” Pretty powerful stuff! Rose hips are also anti-inflammatory, plus they can help with joint pains.
The most common way to consume them is in tea or infusion form. I get the Frontier brand dried rose hips locally from a health food store. I put about half a cup in a quart of hot water and I let it sit for about 4 hours. Usually, I make a second batch with the used rose hips, but I find that one batch usually gets all of the goodness out. Here is a good recipe for using fresh rose hips.
So that is it! Not much to rose hips, but they are a great source of natural, whole food vitamin C. They might be a great addition to those who are balancing copper or healing from adrenal fatigue, since vitamin C is so crucial!