The rose hip or rosehip, also called rose haw and rose hep, is the accessory fruit of the rose plant. It is typically red to orange, but ranges from dark purple to black in some species. Rose hips begin to form after successful pollination of flowers in spring or early summer, and ripen in late summer through autumn.
Roses are propagated from hips by removing the achenes that contain the seeds from the hypanthium (the outer coating) and sowing just beneath the surface of the soil. The seeds can take many months to germinate. Most species require chilling (stratification), with some such as Rosa canina only germinating after two winter chill periods have occurred.
Rose hips are used for herbal teas, jam, jelly, syrup, rose hip soup, beverages, pies, bread, wine, and marmalade. They can also be eaten raw, like a berry, if care is taken to avoid the hairs inside the fruit.
A few rose species are sometimes grown for the ornamental value of their hips, such as Rosa moyesii, which has prominent large red bottle-shaped fruits.
Rose hips are commonly used as a herbal tea, often blended with hibiscus, and an oil is also extracted from the seeds. They can also be used to make jam, jelly, marmalade, and rose hip wine. Rose hip soup, "nyponsoppa", is especially popular in Sweden. Rhodomel, a type of mead, is made with rose hips.
Rose hips can be used to make pálinka, the traditional Hungarian fruit brandy popular in Hungary, Romania, and other countries sharing Austro-Hungarian history. Rose hips are also the central ingredient of cockta, the fruity-tasting national soft drink of Slovenia.
The fine hairs found inside rose hips are used as itching powder. Dried rose hips are also sold for primitive crafts and home fragrance purposes. The Inupiat mix rose hips with Ribes triste and highbush cranberries and boil them into a syrup.
Nutrients and phytochemicals
Wild rose hip fruits are particularly rich in vitamin C, containing 426 mg per 100 g. However, RP-HPLC assays of fresh rose hips and several commercially available products revealed a wide range of L-ascorbic acid (vitamin C) content, ranging from 0.03 to 1.3%.
Rose hips contain the carotenoids beta-carotene, lutein, zeaxanthin and lycopene, which are under basic research for a variety of potential biological roles. A meta-analysis of human studies examining the potential for rose hip extracts to reduce arthritis pain concluded there was a small effect requiring further analysis of safety and efficacy in clinical trials. Use of rose hips is not considered an effective treatment for knee osteoarthritis.
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