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The Rose Hip or Rosehip, also called Rose Haw, Rose Hep and Hipberry is the fruit of the Rose plant. Rosehips are typically red to orange, but range from dark purple to black in some species. Rosehips begin to form as the flowers drops off in spring or early summer and ripen in late summer through autumn. Rosehips are sought after by birds, squirrels, rabbits, bears and humans alike.
Rosehips are high in nutrients such as vitamins A, B complex, C, E, K; and minerals including calcium, silica, iron, phosphorous and essential fatty acids. Rosehips are particularly high in bioflavonoid rich antioxidants like Rutin, and natural pectin found in Rosehips is beneficial for gut health.
Rosehips have been used for thousands of years to treat a wide variety of ailments. Rosehips from wild Roses were a source of vitamins and minerals for Indigenous people of North America during the winter months when vitamin-rich plants were not available.
Indigenous peoples such as the Chumash and Samish tribes have used native wild Rosehip raw, cooked or brewed into wine. Medicinally, native tribes used Rosehip topically and as tea to relieve colds, infections, pain, inflammation and influenza.
As folk medicine Rosehips were used to treat the common cold, gallstones, constipation and gastric disorders. Rosehips have been used in European countries and in North America in desserts, breads, jellies, marmalades, ice cream, puddings, soups, syrups and beverages.
In traditional Chinese medicine Rosehips are called jin ying zi where they are used to stabilize the kidneys and stop diarrhea. In China, Rosehips are used to flavor wine and are popular for their vitamin-rich extract that can help treat a variety of illnesses associated with the common cold and inflammation.
During World War II, the British government collected Rosehips to make syrup as a source of vitamin C to replace citrus fruits that were not available.
The taste and energetics of Rosehips are tart, sweet, cooling and drying. Rosehips have an affinity to the heart, circulatory system, immune system, digestive system, pancreas, musculoskeletal system, kidneys, liver and skin.
How to use:
1 teaspoon of Rosehips to one cup of boiling water. Simmer for 15 minutes, strain and drink up to three cups a day.
Some people prefer to boil Rosehips, which makes a stronger, darker brew. While you will lose Vitamin C content with boiling, it may increase extraction of minerals and pectin.
Rosehip Powder: add 1 teaspoon to any food or beverage and drink immediately.
Cautions & contraindications:
This information is for educational purposes only and is not intended to diagnose, treat or cure any disease or illness. Please consult your healthcare provider prior to the use of this product if you are pregnant, nursing, taking medications or have a medical condition. Individual results may vary.