Rosehips contain a good amount of vitamin C and other vitamins and minerals for the dark winter months when you feel depleted from energy. Rosehips are high on galactolipids, which can provide anti-inflammatory and anti-oxidant action - beneficial in conditions such as osteoarthritis, rheumatoid arthritis and IBD.
Rose hips suggested uses include as a rich source of Vitamin C, with about 1700-2000 mg per 100 g in the dried product. Orange provides us with 53.2mg for the same weight.
Some of the benefits - It is a remedy for
- Rheumatoid arthritis; reduces symptoms of knee and hip osteoarthritis;
- Enables the immune system to fight off foreign invaders and out-of-control cells;
- Facilitates fat metabolism;
- Protects tissues from free radical damage - thus being an antioxidant;
- Assists the nervous system by converting certain amino acids into neurotransmitters
- Protects joints and connective tissues;
- Helps adrenal function - as an example protects from effects of cortisol and stress ;
- It has an ability to 'ward off' urinary / bladder infections;
- Can be used externally in oil form to restore firmness to skin by nourishing and astringing tissue;
- Rose hips contain lots of iron (amongst other macro and micronutrients)
- A tea made of the rosehip can be helpful to make up for iron loss during menstruation.
It is always good to remember that rose hips - like any other food product can have side effects and can also interfere with orthodox treatment.
Rosehip syrup recipe
Trim the tops and bottoms of the rosehips and cut them in half or chop them smaller.
1kg / of rosehips
1L / 1.76pt of water
1kg of sugar
1-2 juice of a lemon
- Add rose hips in 1L of water, scoop out the seeds and discard.
- If the rosehips are small and fiddly, you can leave them whole as they will be sieved out of the cooking liquid later
- Pulse the rosehips briefly in a food processor then transfer them to a saucepan and cover with half of the water
- Bring to the boil and simmer for 15-20 minutes, then strain the liquid and pulp through a muslin cloth into a clean bowl for an hour, reserving the liquid until needed
- Return the pulp to the pan and cover it with the remaining water. Simmer again for 15 minutes before straining once more
Combine the two batches of liquid and place them back on the stove.
Boil to reduce the liquid by half, or more if you want a very glutinous syrup Now add all the sugar, and allow it to dissolve.
Boil for five more minutes Allow the liquid to cool a little – it will be scalding hot because of the sugar content. Meanwhile, sterilise some jars When cooled- add the juice of 1-2 lemons (depending on your taste) Fill the jars or bottles with the rosehip syrup and store in a cool place until needed
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