Rose hips have a tangy, yet sweet, flavor and can be used fresh, dried, or preserved. The simplest use is to steep them for tea.
|Botanical Name||Rosa moyesii|
|Ingredients||Rose Hips Whole|
Because of their relatively high content of vitamin C, the bright scarlet to deep red, ovoid or pearshaped fruits or hips of several species of roses always occupy a significant place in discussions of natural medicines.
Rose hips have a tangy, yet sweet, flavor and can be used fresh, dried, or preserved. The hips are usually left on the bush until after the first frost, which makes them turn bright red and slightly soft. Rose hips are used to prepare teas, extracts, purees, marmalades, even soups, all of which are consumed for their vitamin C content.
The simplest use is to steep them for tea. Rose hip syrup, puree, jam, jelly, and sauce can be used as is or as a flavoring in other recipes. The extracts are also incorporated into a number of "natural" vitamin preparations, including tablets, capsules, syrups, and the like. Most such preparations are careful not to state on the label exactly how much of the vitamin C content is derived from rose hips and how much from synthetic ascorbic acid. In addition to their antiscurvy properties, rose hips have a mild laxative and slight diuretic action.
Note: These statements have not been evaluated by the US Food and Drug Administration, and this product is not intended to diagnose, treat, cure or prevent any disease. We at eSutras do not recommend internal use of supplements or herbs without prior consultation with your doctor or herbalist.
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