Herbal Remedies: How to Use the Herb Rose Hips (Rosa canina)

Herbal Remedies:
How to Use the Herb Rose Hips 

(latin: Rosa canina)


The curative potential of rose hips Рthe flashing red fruits of the dog rose and other types of wild and shrub roses Рas been known since the Stone Age. Today, as then, the fruits are mashed into a vitamin rich pulp and consumed raw or cooked. They are also often dried. Rose-hips are used to prepare teas, extracts, pur̩es or marmalades.

Plant facts: the dog rose, a main source of rose hips, grows up to 10 feet high and bears fragrant white flowers. The hips, which have a slight sour but pleasant taste, emerged in the fall, after the blooms have faded and the petals have dropped off.

Origin: native to Europe, northern Africa and Western and Central Asia, wild and shrub roses now grow in many parts of the United States, too.

Parts used: rose-hips can be used fresh or dried for medicinal purposes. To prepare them, cut the fruits open. For wine or a smooth texture and jellies or purées, remove the seeds. When you are ready to store them, do not use a metal container because fruit acids can react with the metal, giving the hips and off flavor.

Components: rose-hips are prized primarily for their high vitamin C content. The fruit also contain such health promoting substances as carotenoids (yellow – orange pigments with antioxidant properties), fruit acid and pectin.

Indications: because they are so rich in vitamin C – which strengthens the immune system – rose-hips are often taken to prevent or treat colds. They also have very mild diuretic and astringent properties that may help people with chronic kidney disease or poor bladder control. The fruit acids and pectin in rose-hips can have a slight laxative effect. In addition, rose-hips antibiotic and anti-inflammatory properties make them useful as a disinfectant.

Methods of Administration

Herbal Remedies


Tea: pour 1 cup of boiling water over 1 tablespoon of dried crushed rosehips. Steve this mixture for 10 minutes, then strain
drink one cop three times a day.
Commercial rose-hips teabags are also effective.

Wine: remove the seeds from 3 1/2 ounces of dried rose-hips and steep the hulls in 1 quart of dry red wine for two weeks. Strain. Drink a small glass of the wine daily.

Syrup: put 7 ounces of dried rose-hips and 1/2 cup of sugar and 1 1/4 cups of 100 proof alcohol. Let this mixture sit for four weeks. Dilute the strained liquid with three-quarter cup of water. Enjoy a small liquor glass of the syrup daily.

Pulp, raw: in a food processor, blend the hulls of the freshly picked fruits into a purée and press the pulp through a sieve. The fresh uncooked fruits can be in raw or used to make rose-hips jelly.

Pulp, cooked: Steve the hulls of the freshly picked fruits overnight in water. Simmer this mixture for 30 minutes, then strain. Eat it as is or add it to sauces.

Extra tip
just 1 tablespoon of rose-hips pulp more than satisfies the adult recommended dietary allowance for vitamin C: 60 mg. To store the pulp, freeze it in small portions.


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