As forage, roses are quite abundant both in the wild and in cultivation. Primarily, the edible parts of roses are the flowers and the fruits, which grow at the base of the flower after it is pollinated and contain the seeds. This fruit is called a rosehip and is actually a berry-like structure. Interestingly enough, some domestic cultivars do not create rosehips because their petals grow so tightly together that they do not allow for pollination. These hips turn red when they ripen, though some species will turn dark purple to black in color when ripe. These hips consist of an outer layer that is somewhat fleshy and is called the hypanthium, containing from five to 160 seeds. These ‘seeds’ are technically small fruits, called achenes, which are implanted in a lattice of fine, very stiff hairs. These hairs are why the seeds must be removed from rosehips before they are eaten because they can cause discomfort and irritation when “leaving the digestive tract.” Both the flowers and the hips can be used to make teas, jams, and jellies or added to soups, stews, salads, and other dishes. Rose petals and hips can also be eaten raw as a nibble and it is a general rule that rose petals often taste similar to how they smell, boasting a fruity, floral flavor. The hips are much more subtle and a little zingier due to the vitamin C. Furthermore, rose petals can be candied and either eaten on their own or used as a garnish for cakes, pies, and other desserts. Other cultures commonly use roses for flavoring. In Persian and Middle Eastern cuisine, rose water is used to provide a distinctive flavor, especially in sweets, such as gumdrops, baklava, and nougat. In France, roses are used to make rose syrup, made from an extract of rose petals, which is used on its own or used to make scones and marshmallows. In India, roses are used commonly in many dishes and even used to make a rose-flavored ice cream. In England, roses are used to make a traditional ‘rose cream’ which is rose-flavored fondant that is covered in chocolate and then topped with crystallized rose petals.
Nutritionally, rosehips are extremely rich in vitamin C, containing nearly 200% of the daily recommended value in only one ounce of rosehips. Furthermore, rosehips are a good source of vitamin A, vitamin E, vitamin K, manganese, calcium, magnesium, and have small amounts of potassium, phosphorus, iron, and copper. Medicinally, roses have been used in Traditional Chinese Medicine for centuries and are purported to relieve stomach problems and are currently being investigated for their possible application in inhibiting the growth of some cancer cells. Because of their plethora of vitamins and minerals, roses are also very safe to use as a dietary and food supplement.
So, remember to try and eat one wild food every day! If you have any questions or comments or ideas for wild food articles or recipes, please email [email protected].