Secret of Rosehip
Rosehip (Rosa canina L.)
Wild Rosehip has been known since ancient times in pharmacy as a remedy for a toothache, kidney disease, dysentery and epilepsy.
Rosehip
It is known that the rosehip is rich in vitamin C. According to new research, immediately after black currant, the highest concentration of vitamin C in the fruit has rosehip.
Rosehip
Rosehip (Rosa canina L.) is one of the oldest plants. There is evidence that humans used it in prehistoric times. It was found in the area of Switzerland in so-called pile dwellings. These findings tell us that humans used it mostly in the form of jam. Its healing properties are mentioned in the works of Old-Iceland mythology. The ancient Romans believed that rosehip cures rabies so from there originates its scientific name – Rosa canina L. Wild Rosehip has been known since ancient times in pharmacy as a remedy for a toothache, kidney disease, dysentery and epilepsy.
It is known that the Rosehip is rich in vitamin C. According to new research, immediately after black currant, the highest concentration of vitamin C in the fruit has Rosehip. Preparation of the dishes is in some nations retained to this day, so it is used for the development of teas, compotes, jams, cakes and soups. When cooking rosehip, there is no lost of the concentration of vitamin C, but the fruit of the rosehip is best prepared in the form of teas.
From old books on medicinal plants and healing herbs, you can find out that rosehip tea improves urinary tract. Dried fruit of the rosehip is recommended for problems caused by kidney stones, and that is why it is an integral part of our herbal tea blend “Bubrenko” for preventing and dissolving kidney stones. Teas based on rosehip are recommended during the winter months due to the high concentration of vitamin C when ruling colds, flu and viruses so it can also be found in our “Podravski caj” or Adria tea where rosehip is one of the main ingredients. It is recommended for nursing mothers because vitamin C from rose hip tea easily exceeds to mother’s milk and has a real influence on the development of infants.
From old books on medicinal plants and healing herbs, you can find out that rosehip tea improves urinary tract. Dried fruit of the rosehip is recommended for problems caused by kidney stones, and that is why it is an integral part of our herbal tea blend “Bubrenko” for preventing and dissolving kidney stones. Teas based on rosehip are recommended during the winter months due to the high concentration of vitamin C when ruling colds, flu and viruses so it can also be found in our “Podravski caj” or Adria tea where rosehip is one of the main ingredients. It is recommended for nursing mothers because vitamin C from rose hip tea easily exceeds to mother’s milk and has a real influence on the development of infants.
One large spoon of rosehip place in 1L of hot water. After 20 minutes the tea can be strained, and then it is free to add the amount of sugar, stevia, sweeteners or honey. If you want to add a refreshing note to the tea, you can freely add lemon. Except tea, rosehip is used for making jams, syrups, broth and wine. Rosehip soup is one of the delicacies in Sweden, and they call it soup Nyponsoppa. Famous rosehip wine has been for many years produced in Hungary.
After the rosehip fruits are picked, they have to be well washed with water and petiols have to be removed. After that, rosehip is cut to length and placed in a container with a wider opening. At the same sugar, the solution is prepared and, as soon as becomes evident, poured into a bowl with rosehip. The container is then sealed wit fermentation cap and placed in a warm place. After completion of fermentation you get rosehip wine, but it has to be well strained and then filled in bottles. The bottles have to be well capped and kept in cold cellars.
The fruits of rosehip are picked when they are red, and the petiols are removed. Before cooking, rosehip is washed up and put into the water to cook for 35-50 minute, or until is soft. When the fruit of rosehip is soft, it is strained and mashed. It should be weighed and added the mass of sugar as much is the mass of mashed rosehip. Mixed rosehip is then cooked for about 20 minutes. In drained rosehip and sugar is added the same amount of water and put to boil in another pan. Both facilities are then connected and continue to cook until thickened, or about one hour. The jam has to be cooled and placed in sterilized jars, which are stored in a cool, dry place.
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