Rosehips

Rosehips a jewel on the beach

I went out on the beach of Hollviken in Sweden to gather some rosehips late last autumn. The wind was fierce but the sun was shining brightly and it almost felt like early spring. On the edge of the beach there are big natural hedges of Rosa Rugosa, also very aptly called Saltspray rose, I love this plant as it is so hardy and gives so much pleasure for such a long time. Its flowers range from white to hot pink to deep dark crimson, give off a lovely scent and are on display from July until September but can frequently be seen flowering as late as November. The hips appear from August onwards.

Variations

There are many different variations of rosehips (Rosa Canina, Rosa Rugosa etc), they are all full of goodness such as vitamin C and antioxidants. They are also growing freely almost as weeds in hedgerow and near beaches so are the ideal fruit to satisfy your needs to gather your own food. Admittedly too late for this year luckily you can always cheat!
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Uses

Rosehips comes as dried fruit and this works really well to use for syrups and jams. Rosehips often comes as just dried fruit without the seeds, this saves a lot of time and hassle, the flakes can be used as a sprinkle on top of yoghurt. Recently (in 2008) a review was published by a team of Danish researchers (Christensen, Bartels, Altman, Astrup & Billdal), it confirmed that the powder of Rosa Canina is effective in reducing pain in osteoarthritis patients. Another research team is looking into the anti oxidative effect on LDLs (bad cholesterol). Rosehips are also known for its vitamin content (A, B1, B2, B3, C & K as well as pectin, tannins, flavonoids & carotenoids). Claire Loewenfeld worked as a nutritionist at Great Ormond street Hospital during WW2. As Britain’s food supply largely was cut off, she urged people to pick rosehips in the hedgerows to make Rosehip syrup for the children.

Healthy pudding

A brilliant way of adding a bit of love to the Valentines day dessert is to make a simple syrup and top with double cream, some chocolate hearts, mint leaves and a biscuit of your choice. This is how you do it: Ingredients: 1 cup of dried rosehips 2 cups of water 1/2 cup of sugar Juice and peel of 1 clementine Mix the dried hips and the water in a saucepan, cover, and let stand for about 2 hours (overnight is ok too). Mix in the sugar, some peel (only the orange bits) and the juice. Use a blender to make a smooth sauce, bring to the boil, simmer for a few minutes to get the consistency right. Leave to cool. Pour into glasses and put in the fridge. Just before serving pour some double cream to get a 2 layer effect, decorate and serve. Mmmmm delicious!!!