Both rose hips and rose petals are edible. Roses are in the same family as apples and crabapples, so the resemblance of their fruits is not purely coincidental. Rose hips also have a bit of the tartness of crabapples and are a great source of vitamin C.
Are Rose Hips Edible?
All roses should produce hips, although rugosa roses are said to have the best tasting hips. These are also generally the largest and most abundant.
Caution: Don’t use rose hips from plants that have been treated with a pesticide that is not labeled for use on edibles.
The best time to harvest rose hips is after the first frost. Frost helps sweeten the flavor. They should still be firm and have good color. Leave the shriveled or dried hips for the birds.
Harvesting Rose Hips
Waiting until after a frost is also good for the plant, since cutting the hips before frost could encourage the rose to send out new growth which would be killed back at the first frost.
You can use whole, fresh rose hips, but the seeds inside have an irritating, hairy covering that it is recommended you remove prior to eating.
How to Prepare Rose Hips
Trim off the stem and blossom ends. Hold the hip securely and slice it in half, then remove the inner seeds. You can do all of this trimming with a pair of scissors, if the hips are too small to use a knife on.
Now rinse off the hips and prepare as you choose.
Rose hips make great jellies, sauces, soups and seasoning. To get a sense of the taste of rose hips, start out brewing your self a cup of tea.
What Can I Use Rose Hips For?
Rose Hip Tea: You can use fresh or dried rose hips, for a simple rose hips tea. You’ll need about twice as many hips, if using fresh. For fresh rose hip tea, steep 4-8 hips in a cup of boiling water for about 10 - 15 minutes.
Shortcut: Rose hip tea is widely available in stores.
Cooking Tip: About’ Home Cooking Guide advises not using aluminum pans or utensils that could discolor the hips. Aluminum also destroys their vitamin C. Stainless steel is fine.