I have loved Rosehips since I was a preschooler living on Kodiak Island in Alaska. Rosehips were something we often ate as children, no matter where we were living. Native and naturalized roses can be found all over the United States. Rosehips have played nutritional roles in the health of many cultures. During the second world war, the hips were collected and made into a vitamin c rich syrup. Rosehips are in jams, jellies, syrups, teas, purees, and I have a fruit leather recipe using Rosehips in my book. I love Rosehips!
Rosehips are the superstars of the Vitamin C world. Rosehips contain high amounts of Vitamin C. Rose hips are abundant in antioxidants like carotenoids. Studies done have concluded that daily use of rosehips can work to decrease visceral fat.
Additionally, Rosehips have been found to work to reduce blood pressure. The constituents like flavonoids found in rose hips can also help with blood pressure and pre-diabetes issues. The vitamin C content enhances the integrity of connective tissue and reduces inflammation. The vitamin C and flavonoid content also boost the immune system and counter the stress response.
Rosehips taste yummy, making them a favorite for children.
Here are some easy Rosehip Recipes
Sinus Tea for Kiddos
Sinus congestion or infection.
1 teaspoon each of dried thyme, oregano, and peppermint
2 teaspoons rosehips.
Steep herbs in 3 cups of boiling water for 30 minutes. Strain, and discard the herbs.
Rose Hips Fruit Leather
2 cups seedless rose hips (Rosa canina)
1 tablespoon lemon juice
1 tablespoon agave nectar, you can use a different sweetener.
1/2 cup water, as needed
Preheat the oven to 150 degrees F. Line a jelly roll pan with parchment paper. You can also use a food dehydrator or solar oven. Use the directions that come with your device.
Put the rose hips, lemon juice, and agave nectar in a food processor and process until smooth. With the machine running, slowly add the water to achieve a mushy consistency that is neither too wet nor too dry. Pour into the prepared pan and spread the mixture evenly to within 1 inch of the sides. Bake for 8 hours, or until the mixture is no longer sticky to the touch. Remove from the oven and roll up the fruit leather and the paper together while still warm. (The paper will keep the fruit leather from sticking together.) Cool completely. Unroll and cut into strips or squares.
To store, loosely roll the cut fruit leather in plastic wrap and put it in a glass jar, plastic container, or food tin. Fruit leather will keep for 1 year in the refrigerator or more than one year in the freezer. With longer storage, the fruit leather might dry out and become brittle, but it will still be edible. Do not eat it if it is moldy.
Have fun with Rosehips!
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