Rosehips are one of my favorite things to forage. The woods around me are overrun with invasive multiflora rose and while its hips are quite small, they still make a delicious rosehip syrup. In North America, Rosa multiflora was originally introduced from Asia as a soil conservation measure, a natural hedge to border grazing land, and as a hardy rootstock. It proved much too hardy and quickly escaped cultivation crowding out native species with dense hedges and popping up in wooded areas. Multiflora hips can be harvested without concern, as they are invasive and not a preferred wildlife food. They are also fun and easy for kids to forage- the hips are bright red and easy to spot!
Like all roses, the multiflora produces hips that are edible. Rosehips are best foraged in the fall and winter after a frost when they sweeten up. The frost is so important to their flavor that most won’t forage them until the frost has come making this a perfect sweetener for a frost moon tea party! Rosehips are high in antioxidants, vitamins and minerals. They are particularly high in vitamin c making them great for winter time herbal preparations. We love this syrup to sweeten our foraged spicebush tea!
Multiflora Rosehip Syrup
1 cup multiflora rose hips (or any hips you have)
2 cups water
1 cup sugar
A pinch of hibiscus flowers (optional- for deeper color)
Wash your hips and pick out the stems and leaves. Bring the cleaned hips and water to a boil, then turn off the heat and cover. (Add hibiscus if using) Allow to steep for 30 min. Strain out the hips and add the sugar to the tea. Cook over low heat until the sugar is melted. Use to sweeten tea or or other beverages.
Always consult a knowledge forager before consuming wild plants.
[…] me think of tromping through the woods with my kids. We like ours sweetened with a little bit of rosehip syrup or honey. My kids love foraging it and drinking this […]