Rosehips are commonly used in herbal tea, often blended with hibiscus.
Wild rosehip fruits are particularly rich in vitamin C.
This berry has been used on this continent for hundreds of years by Indigenous communities. Rosehip was an important food during the winter because it was able to remain on the bushes throughout the season. It was an ideal source of vitamin-C when fresh fruit and vegetables were scarce .
In Sweden in the 19th century , Nyponsoppa was traditionally served as a rosehip dessert soup during Easter.
It has evolved to include different garnishes of lemon, vanilla, cinnamon, and star anise.
They are also used for jams and jellies.
NB - the seeds and inside hairs should be removed - they cause itchiness. The dried berries can be soak and the insides scraped out. If soaking for tea they do not need to be removed.
