Coming up roses

They say that nothing is perfect, but the more I learn about roses (Rosa spp.), the more I suspect that they may be wrong. Most parts of the shrub are edible, the fruits are a source of nutritious wild food . . . and colour throughout the winter, their beauty is appreciated the world over, they are teeming with therapeutic properties, and the romantic appeal of the cultivated long-stem variety is marketed to the tune of billions of dollars annually (the human rights and environmental violations associated with parts of this industry are far from perfect of-course, but then, are hardly the fault of the flower itself, and the potential for positive development does exist!).

There are hundreds of species of rose in the world; common ones in this area include baldhip (R. gymnocarpa) and Nootka (R.nutkana) rose. Both are prickly shrubs with compound leaves, pink flowers that grow at the branch tips, and reddish coloured fruits (hips). Baldhip rose is smaller (up to 1.5 m tall, with flowers 1-2 cm across and hips up to 1 cm across). It has soft, straight prickles and grows in a variety of habitats (open to wooded, dry to moist, low to mid-elevation). Nootka rose is larger (up to 3 m tall, with flowers 4-8 cm across and hips 1-2 cm across). It has a pair of large prickles at the base of each leaf, and generally grows in open habitats such as streamsides, clearings, and roadsides.

Rosehips are well known for their high vitamin C content (3 hips contain as much as an orange!) as well as high concentrations of many other vitamins (like A, B, E, and K), minerals and antioxidants, and have been produced into nutritional supplements. They are popular as tea, and in many food products such as jellies, syrups, and baked goods. Rose petals are used for their fragrance and flavour in wines, preserves, and baked goods (and a quick internet search can provide you with a wealth of odd and mouthwatering recipes: rose petal ice cream, rose petal pesto, rose petal flan, rose petal mango sauce…). Rose water, produced from the distillation of rose petals is in many Middle Eastern sweets, cosmetics, and ceremonial purposes. The buds, young shoots, and leaves are also edible raw or cooked.

Volumes could be written about the medicinal values of roses (and of-course, many have). Some highlights include the traditional use of stem or root bark tea for stomach and digestive concerns, and to reduce labour pains. A wash made from the bark of Nootka rose was used for sore eyes, and rose petals were mixed with wine to make a tonic for earaches, toothaches, and uterine cramps. Its antioxidant and antimicrobial properties have been researched, and recent studies confirm the anti-viral properties of Nootka rose. These, along with their relatives the Saskatoon berry are being developed as a treatment for SARS (Severe Acute Respiratory Syndrome).

As if all this weren’t already more than enough, rose sprigs were said to keep ghosts away from babies; a wash made from rose branches was used to hide the human scent of hunters; and theplant's inner bark was sometimes smoked like tobacco. Their fragrance of the flowers and hips has contributed to potpourri and to body powder, and roses have aroma-therapeutic value! They are said to replace depression, irritability or sadness with a sense of well-being and optimism (and act as an aphrodisiac to boot).

Rosehips are usually harvested in the fall after the first frost when they are a bright or dark colour and are somewhat soft. Use them fresh or air-dried to retain the maximum nutrient content. When drying rosehips it is suggested to spread them and allow to dry partially, split them to remove the seeds, then allow them to dry completely to ensure that they don’t rot. There are many warnings against eating the seeds, which one disregards at the risk of having an “itchy rectum” (though, it must be noted, that cooked seeds have been eaten to relieve sore muscles). Bearing this in mind, enjoy the following recipe:

Recipe: Rose hip crumble pie

• Pastry for single-crust 9-lnch (22 cm) pie
• 1 cup (240 mL) dried rose hips
• 1/4 cup (60 mL) milk
• 1-1/2 cups (360 mL) sifted flour
• 2 teaspoons (10 mL) baking powder
• Dash of salt
• 1/2 cup (120 mL) shortening
• 1-3/4 cups (420 mL) brown sugar
• 2 egg yolks, beaten
• 2 egg whites

Prepare pastry and line a pie pan while you soften the hips in milk. Sift together flour, baking powder, and salt. Cream in shortening and brown sugar, mixing well. This makes a crumbly mixture - reserve 1 cup of it for topping. To the remainder add the egg yolks, milk and rose hips. Beat the egg whites until peaks hold form. Fold into the berry mixture. Spoon into pie pan and sprinkle with the crumbly topping (and feel free to throw in some pecan halves if you so desire). Bake at 350oF for 35 - 45 minutes.

Cautions: Eating too many rosehips or petals can cause diarrhea. Avoid consuming the seeds of the hip as they have hairs that can irritate the digestive tract. As with all members of the rose family, the seeds contain small amounts of cyanide that will be destroyed when cooked or dried.