Rosehip (Rosa canina)
In Irish: mogóir róis
You don’t have to go deep into the forest to forage. Today we’re looking at the juicy red and delicious rosehips.
Rosehip
They grow on wild rose bushes, particularly Rosa canina (dog rose).
Where to find rosehips
In Ireland, rosehips are commonly found in hedgerows, along country lanes, and in coastal areas. Rosehips ripen in late summer to early autumn, turning bright red or orange, and are usually harvested between September and November.
How to identify rosehips and the dog rose
Its thorns, distinctive flowers, and bright rosehips are key identification features.
Pale pink or white, five-petaled flowers that bloom in late spring to early summer. The flowers are single and have a mild, sweet fragrance.
Image by Gerald Thurner from Pixabay
The leaves are pinnate (feather-like), typically with 5–7 oval leaflets with serrated edges. They are slightly glossy. After flowering, Rosa canina produces bright red or orange oval rosehips in late summer and autumn. These are smooth and firm, usually around 1-2 cm in length.
Lookalikes
Field Rose (Rosa arvensis)
Differences: The flowers are usually pure white with five petals, and they tend to grow more low and sprawling compared to the arching habit of Rosa canina. The leaflets are slightly smaller, and the rosehips are rounder and a little smaller.
Sweet Briar (Rosa rubiginosa)
Differences: The leaves of Rosa rubiginosa have a distinct apple-like scent when crushed. The flowers are similar but are typically a deeper pink (see below). The rosehips are also rounder, and the shrub is often more dense and compact.
Japanese Rose (Rosa rugosa)
Differences: This species has larger, more wrinkled leaves (The Latin word “rugosa” means “wrinkled”) and tends to produce much larger, rounder rosehips. The flowers are also larger, and they can be pink or white. This species is often found in coastal areas.
Hawthorn (Crataegus monogyna)
Differences: While not a rose, hawthorn shrubs also produce red berries (haws) that can be mistaken for rosehips. However, hawthorn berries are rounder and smaller, and the leaves are lobed rather than pinnate.
How to harvest rosehips
Harvest rosehips in late summer to autumn (September to November) when they are bright red or orange and firm to the touch. Ideally, pick them after the first frost, which softens the fruit and enhances sweetness.
Look for hips that are fully coloured. Avoid overripe, shrivelled, or damaged hips. The hips should be plump and firm, but not hard.
Use sharp scissors or garden pruners to snip the rosehips from the bush. Make a clean cut just above where the stem meets the hip to avoid damaging the plant. Wear gloves to protect your hands.
Beware! Harvest from bushes away from roadsides, areas sprayed with pesticides, or places where animals may roam.
Health benefits of rosehips
Rosehips are rich in vitamins, particularly vitamin C, making them excellent for boosting the immune system. They have anti-inflammatory properties, which can help reduce joint pain. Rosehips are also high in antioxidants, which protect against cell damage and promote skin health. Additionally, they may aid digestion and improve heart health by lowering cholesterol levels.
Further reading Assessment of rosehips based on the content of their biologically active compounds.
How to use rosehips
After harvesting, you can use the rosehips fresh, or dry them for later use. To dry, spread them out in a well-ventilated, dry place, or use a dehydrator. Once dried, store in an airtight container.
Rosehips are often used in teas, syrups, jams, and other culinary or medicinal preparations.
Recipe: Rosehip Jam
Ingredients:
- 1kg rosehips
- 500g sugar
- 1 litre water
- Juice of 1 lemon
Method:
- Rinse the rosehips thoroughly and remove any stems and leftover flower ends. Cut them in half and scoop out the seeds and fine hairs inside using a spoon (or leave them whole and strain later if you prefer).
- Place the cleaned rosehips in a large pot and add the water. Bring to a boil, then reduce heat and simmer until the rosehips are soft and tender. This could take 30-40mins.
- If you left the rosehips whole, mash the cooked fruit and strain the mixture through a fine mesh sieve or cheesecloth to remove the seeds and hairs. If you’ve already deseeded the rosehips, just mash them into a puree.
- Return the rosehip puree to the pot. Add the sugar and lemon juice, stirring well to combine. Simmer over low heat, stirring occasionally, until the mixture thickens and reaches a jam-like consistency (about 30-40 minutes).
- To check if the jam is ready, place a small amount on a cold plate and let it cool. If it sets and wrinkles when pushed, it’s done. If not, keep cooking for a little longer.
- Once ready, pour the hot jam into sterilised jars, leaving a little space at the top. Seal the jars tightly and let them cool. Store in the fridge or a cool, dark place and don’t forget to label them.
Enjoy your rosehip jam on toast, scones, or as a glaze for meats!
Main image by Manfred Richter from Pixabay