The fruit of the rose plant — a small, red to orange oval berry produced after the flower fades; one of the richest plant sources of vitamin C; made into syrup, jam, herbal tea, and soup, most famously as rose hip syrup distributed to British children during WWII rationing.
WWII vitamin C source
During World War II, Britain was cut off from its primary sources of vitamin C (citrus fruits from the Mediterranean and Americas) by German U-boat blockades. The British government responded by organising mass collection of wild rose hips from hedgerows. Schoolchildren were mobilised to pick them — up to 450 tonnes per year. The hips were processed into rose hip syrup, distributed to children as a vitamin C supplement. The wartime association of rose hip syrup with children’s nutrition persisted for decades.
Vitamin C potency
Rose hips contain among the highest levels of vitamin C of any commonly available plant — 400–800 mg per 100 g, compared to 50 mg in oranges. The Rugosa rose (Rosa rugosa) hips are particularly vitamin C-rich. Vitamin C is heat-sensitive, so dried rose hip teas and gently processed syrups retain more than heavily cooked preparations.
The hairy seeds
Inside the rose hip are numerous seeds surrounded by irritating fine hairs (trichomes). These hairs must be removed before the hip is eaten directly — traditionally done by cutting the hip in half and scraping out seeds and hairs with a spoon. Syrups, jams, and teas typically strain out the seeds and hairs.
Swedish nyponsoppa
Nyponsoppa — rose hip soup — is a traditional Swedish dessert: rose hips simmered, strained, sweetened with sugar, and served warm or cold. It has a characteristic sweet-tart flavour and a deep orange-red colour. Often served with whipped cream and almond biscuits.
Find more fruits by letter
Rose Hip starts with R and ends with P. Browse other fruits along the same letter.
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