The rose hip, also called rose haw and rose hep, is the accessory fruit of the rose plant. It is typically red to orange, but ranges from dark purple to black in some species. Rose hips begin to form after successful pollination of flowers in spring or early summer, and ripen in late summer through autumn.
General Use (1) Edit
Rose hips are used for herbal teas, jam, jelly, syrup, rose hip soup, beverages, pies, bread, wine, and marmalade. They can also be eaten raw, like a berry, if care is used to avoid the hairs inside the fruit.
General Use (2) Edit
A few rose species are sometimes grown for the ornamental value of their hips, such as Rosa moyesii, which has prominent large red bottle-shaped fruits.
Use in Culture (1) Edit
Rose hips are commonly used as a herbal tea, often blended with hibiscus, and an oil is also extracted from the seeds. They can also be used to make jam, jelly, marmalade, and rose hip wine. Rose hip soup, "nyponsoppa", is especially popular in Sweden. Rhodomel, a type of mead, is made with rose hips.
Use in Culture (2) Edit
Rose hips can be used to make pálinka, the traditional Hungarian fruit brandy popular in Hungary, Romania, and other countries sharing Austro-Hungarian history. Rose hips are also the central ingredient of cockta, the fruity-tasting national soft drink of Slovenia.
Other Uses Edit
The fine hairs found inside rose hips are used as itching powder. Dried rose hips are also sold for primitive crafts and home fragrance purposes. The Inupiat mix rose hips with Ribes triste and highbush cranberries and boil them into a syrup.