Rosehip, lat. Rosa canina L., in our country it is known by the names dog rose, wild pomegranate, šip, šipkovina, wild rose, šipurika and šipurina. It is a branched, twisted, prickly bush that can grow up to 3 meters in height.
Rosehips have thin branches that bend into a bow. The leaves are alternate, oddly pinnate, composed of 5 to 7 ovate and sharply toothed leaflets. Rosehips have large and beautiful flowers that are pleasantly scented with five white or pink petals that stand singly or several of them together at the ends of the branches. A long irregular and red egg-shaped fruit arises from a pod that becomes fleshy.
The plant blooms in May and June, and the rose hips ripen in September and October. Rosehip, also known as wild rose, grows along hedges, next to forests, along fences, in pastures, among bushes and thickets, on mountains and on plains. It appears in large numbers and in different forms, and is widespread in almost all parts of Croatia.
History of bars
Wild rose fruits have been used for food since ancient times, so the Roman physician Galen mentioned them as edible. Rosehips served mainly as food for the broad poor classes, and even more so as a folk medicine for many diseases. Likewise, since the time of Homer, the use of rose oil has been well known. The ancient Romans believed that pomegranate, among other things, cures rabies in dogs, which is where the plant’s Latin name comes from.
Cultivation and harvesting of rose hips
Rose hips are planted in autumn or early spring, and in the garden it is necessary to choose a place that is sheltered from the wind. Seedlings are planted in a dug pit and in soil that is sandy, loamy and deep, because such soil will retain a lot of humus. It is necessary to prepare the soil well, i.e. remove the existing vegetation, plow deeply, level the terrain, fertilize, till the soil and stake the rows and planting holes. Hot summers and mild winters are best suited to the rosehip, and it is mostly cultivated and grown in areas with a Mediterranean climate. In winter, it cannot withstand temperatures from -11°C to -15°C, and it starts to freeze at a temperature of -20°C.
During the growth of the roots in autumn and spring and during the growing season, when saplings and rosehip fruits grow, it is necessary to ensure sufficient moisture, i.e. water. If there is no steady rainfall, irrigation is required every 4 to 5 days during the growing season. If the pomegranate is not irrigated regularly, especially during drought, it will not survive.
It is recommended that after planting, the pomegranate is fertilized every 3 years with manure as the most important organic fertilizer. It is propagated by root cuttings of two-year shoots that are 20 to 25 cm long and are cut at the beginning of winter when the leaves fall. Then, in the spring, the soil is prepared in the nursery and furrows are made at a distance of 90 cm, and cuttings are placed diagonally in them at a distance of 10 to 20 cm.
The cuttings are then covered with loose soil so that the bud remains on the surface, which will first produce a sapling and later a seedling. Two-year-old and three-year-old pomegranate seedlings can be grown, and this method of cultivation is the safest, because pomegranate is rarely propagated by seeds. For the maintenance and care of rosehips, the most important thing is the formation of the growing form and the maintenance of the optimal physiological activity of the root system and other organs of the fruit tree, so that later fertility is abundant and the fruit is of high quality.
Rosehips are harvested by hand when they are fully ripe, from the end of August until the middle of November. The ripeness of rose hips can be determined by the color of the fruit and with the help of chemical analysis. Harvesting pomegranate for drying is done before the pomegranate is fully ripe and soft. Such a pomegranate should be cut and dried in a dry and dark place, and the seeds should be removed, cut into small pieces and ground.
Preparation of rose hip tea
Given that pomegranate contains many minerals, flavonoids, fruit acids, fructose and pectin, it is best to extract all these elements with the following method of tea preparation. Two to three handfuls of dry rose hips are poured with 1 liter of cold water and left to stand overnight. In the morning, we boil the tea and cook it for about 15 minutes until the flesh of the fruit completely disintegrates. After that, everything is mashed well and filtered through a strainer.
The tea can be sweetened with honey and is ready for consumption. Often hairs from the fruit can get in the way when drinking tea, so perhaps it is best to strain the tea through a thick cloth.
The healing properties of rosehip tea are particularly prominent during winter because it contributes to the protection of immunity against colds and as a form of hydration during elevated body temperature. For this purpose, 250 grams of rose hips and 200 grams of linden are often poured with 1 liter of boiled water.
Crushed fresh berries, as well as dried ones, can be used to prepare rosehip tea. One soup spoon of fresh or dried rose hips should be poured with 350 ml of hot water and left for about 5 minutes. After 5 minutes, the tea is strained and 1 teaspoon of honey can be added to it.
The use of a bar
The tradition of drinking rosehip tea in our region is long, and it is particularly desirable due to the large amount of antioxidants, such as vitamins C and B group and polyphenols. Of all these antioxidants, vitamin C, known as ascorbic acid, stands out the most. The amount of vitamin C in rosehip tea can vary greatly, as it will depend on many factors, such as the way the tea is prepared, as well as the growing conditions of the rosehips.
Although it is known to many as an effective remedy against diarrhea, its medicinal use is much wider.
Some of the beneficial effects of rosehip tea are:
- antimicrobial effect
- anti-inflammatory effect
- antidiabetic effect
- antioxidant effect
Due to the puninic acid, it works to lower the level of triglycerides and is useful in the fight against arthritis and many infections caused by bacteria and fungi.
Possible side effects of consuming rosehip tea
As with any other medicinal plant, with rose hips, excessive consumption can cause some of the following side effects:
- sleep problems
- increased risk of kidney stones
- gastrointestinal problems
Before starting regular consumption of rosehip tea, pregnant and breastfeeding women should definitely consult a doctor, just like everyone else who wants to consume tea and other rosehip preparations for medicinal purposes.
Drying and storage of bars
Dried and finely cut pomegranate is mixed into various tea mixtures that serve as a substitute for Russian tea. The best and healthiest drinks are prepared from the fruit of the rosehip itself without the use of other herbs. Such drinks have a very beautiful color, pleasant taste, but also rich in vitamins.
In our country, pomegranates are harvested in large quantities and dried before the fruits fully ripen, soften and darken. Before the rosehip fruit is placed for drying, it must be cut lengthwise. The dried fruits should retain a beautiful red color, and wild rose leaves can be dried and used as a vitamin tea because they also contain a large amount of vitamin C.
At room temperature, the fruit of the rose hip can be stored for up to a month, if it is not in direct sunlight. If you want to store it longer, the whole fruit can be stored in the refrigerator for up to 2 months. The best option for storing rose hips is in plastic bags, in the freezer or refrigerator, where they can last up to a year.
Rose hips can be dried in the oven by placing them on baking paper and in the oven at a temperature of 40 to 50°C. The fruits are baked for about 3 to 4 hours or until the pomegranate is completely dry.
When the fruits are baked, they are placed in a paper bag and left to dry for about a week.
When the pomegranate is completely dry, it can be placed in a food processor and chopped. Zarim is sifted to remove small hairs that are often irritating to the throat. Chopped and dry pomegranate is stored in a jar and can be used within a year.
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