Pruned Roses, Rose Hips and Tea….

At the weekend I pruned my Rose bushes, I have kept some of the off cuts and popped them in a vase – I think they look very pretty. There are many things you can do with Rose hips and they are used in an astonishing amount of skin care products, …although to be honest you want to harvest them at the end of the year and any hanging around now are better used as decorative.

You’ll find an abundance of beautiful orange-scarlet rose hips brightening up hedgerows and if you are lucky your garden at the end of the summer. Rose hip oil is pressed from the seeds of Rosa rubiginosa, also known as Rosa mosqueta, and is rich in antioxidants (notably vitamin E), essential fatty acids, beta-carotene, bioflavonoids and vitamin C. It also contains trans-retinoic acid, a form of vitamin A, which helps remove the top dead layer of skin cells, revealing fresher, brighter skin underneath.

The potent powers of hips have been recognised for thousands of years – their seeds have been discovered by archaeologists in Neolithic settlements, suggesting they were used for cosmetic or medicinal reasons. More recently, clinical studies have proven the ability of rosehip oil to soften and heal scar tissue and improve the appearance of fine lines, and some research suggests it may even help fade age spots and areas of hyperpigmentation.

This is from Recipes from the Wild

Harvesting rose hips is very straightforward. They should always be removed from the stem of the rose plant. (Do not remove the rose once it has died off or you will not have any Rose Hips) Rose hips ripen after they are touched by the first fall frost this is when they are the sweetest. At the time of harvest, hips should be firm with a little give in texture and bright red or orange in color. If any of the hips on the plant are shriveled or are not the right color, do not collect them; they will not go to waste, as they will provide a great treat for the birds, rabbits, squirrels, and deer in the area. The color of rose hips varies, but in general, orange hips are not quite ripe, and deep red hips are overripe. Overripe hips are sweet, but have lost much of their vitamin C.

Rose hips will have the most nutritional value when used immediately after harvesting. To prepare rose hips for tea, cut off the bloom stem, cut the hip in half, and scrape out the seeds and hairy pith. This can be very tedious with tiny hips, so you may want to save the smallest hips for jellies. Rose hips used for jellies don’t need to be seeded or scraped. A half and half mixture of rose hip juice and apple juice makes a tasty jelly.


Grind approximately 3-4 cups of rose hips.  Boil in 2-3 cups of water for 20 minutes.  Strain the liquid to remove the pulp.  It’s delicious hot or cold.

  • When Using Dried: 2 tsp per cup of boiling water, steep for 10 to 15 minutes.

Tip: Don’t throw them out once they’ve been used to make tea, eat them after you’re done drinking the tea or add to soups or serve as a side at the supper table. They still have a lot of nutritional value even after they’ve been used in teas.



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