Plump, crimson rosehips are dripping from shrubbery here in the Eugene wetlands, reminding me of the fragrant pink flowers that came before. After pollination, rose petals swirled to the ground and the ovaries swelled into these glorious red fruits.
Rosehips are known to contain more vitamin C than any herb or citrus fruit and also offer antioxidants and essential fatty acids, which is why rosehip seed oil is highly prized for skin applications. The vitamin C content makes it a wonderful immune-supportive herb during colds and flu. Gently pinched from the bush and dried, rosehips can be used in many recipes including teas, jams, syrups, and sauces – but this is one of our favorites…
Rosehip Biscuit Spread
This delicious spread falls somewhere between cranberry and sour cherry jam on the taste spectrum. So good! Smear a tablespoon on hot buttered biscuits or sprouted grain toast for a healthy morning treat or when your immune system needs a little boost.
½ cup dried organic rosehips
½ cup water
¼ cup raw local honey
1 tsp fresh squeezed organic lemon juice
½ tsp organic cinnamon powder
Zest from ½ organic lemon
Mix water and rosehips together in a pot and bring to a boil. Allow to simmer gently for 2 to 3 minutes and then remove from heat. Stir and mash with a fork as the mixture cools. The rosehips will begin to hydrate into a paste. Once cool, add cinnamon, zest, juice, and honey to taste. Refrigerate between uses and it should last about 2 weeks. Enjoy!