The hedgerow in October is hung with rosehips in abundance, the bright orange-red fruits of the wild rose that most people walk past without a second glance. This is one of the more significant missed opportunities in the foraging calendar, because rosehips are among the most nutritionally dense wild foods available in the temperate world, and they ripen in exactly the season when their primary gift (vitamin C) is most relevant to health.
The Nutritional Significance
Rosehips contain extraordinarily high concentrations of vitamin C: by dry weight, up to fifty times the concentration found in oranges, though the comparison is complicated because the bioavailability varies with preparation method. They also contain flavonoids (particularly quercetin and rutin) with anti-inflammatory activity, carotenoids (including lycopene), and a range of organic acids. During the Second World War, when citrus imports to Britain were severely restricted, rosehip syrup became a nationally organized supplement to maintain children’s vitamin C intake. The harvest was mobilized at a national level.
When and How to Harvest
Rosehips are best harvested after the first frost in most years: the cold softens them and converts some of the starches to sugars, improving both flavor and the bioavailability of some nutrients. Look for hips that are fully red-orange, just beginning to soften slightly but not yet shriveled or overripe. Rosa canina (dog rose), the most common wild rose in British and Northern European hedgerows, produces good hips. So does Rosa rugosa, the salt-tolerant coastal and garden rose, which produces particularly large hips.
Prepare by removing the flower end and stem, then halving to remove the seeds and irritating hairs inside (these tiny hairs are the basis of itching powder and should not be consumed). This is time-consuming but important: work with a sharp knife and rinse the prepared hips thoroughly.
What to Make
Rosehip syrup: simmer prepared rosehips in water until soft, strain through muslin (no pressing: the hairs must not get through), combine with sugar or honey, and bottle. Rich in vitamin C and beautiful on everything. Rosehip tea: dried rosehips (whole or halved) steeped for ten to fifteen minutes, a warming, mildly tart drink with gentle anti-inflammatory properties. Rosehip vinegar or oxymel: macerating rosehips in apple cider vinegar captures their nutrients and produces a pleasant, sharp preparation for daily tonic use. The Herbalist Codex app has all these preparation methods alongside the full rosehip profile.