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This post originally appeared on My Health Maven and was written by Elisha. She is deeply passionate about educating people and empowering them to lead healthier lives. I encourage you to check out her blog.

Rose hips are a wonderful and versatile food. They can be used for the creation of herbal tea, jam, jelly, syrup, beverages, pies, bread and marmalade to name a few tasty treats. Rose hips also contain the vitamins A, K, E, Niacin, Riboflavin, B6, as well as minerals Calcium, Iron, Magnesium, Phosphorous, Potassium, Copper and Manganese. I also appreciate the versatility of this syrup, as it can be used for a vitamin C boost and also be used a flavoring for milk, puddings, ice-cream or almost any sweet, or diluted as a drink.

Vitamin C helps prevent infections because it strengthens resistance by boosting production of immune cells. It is also effective in fighting infection because it is so rapidly absorbed. Metabolism as well as immunity relies on vitamin C, as does adrenal function. Tissue repair also requires vitamin c, making it essential for wound healing.

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According to herbalist David Hoffmann in his book “The New Holistic Herbal,” rose hips are one of the best sources of vitamin C, which will help treat infections and boost the body’s immune system. Vitamin C is an antioxidant as it scavenges free radicals that are harmful to all cells in the body.

For this recipe you can use fresh organic rose hips, if you have access to them, but I prefer the convenience of organic dried chopped rosehips, that way I can enjoy them any time of year. Dried rosehips are available in many natural grocery markets or local herb shops. If you can’t find them locally my favorite resource for bulk herbs is Mountain Rose Herbs.

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Rose Hip Syrup

Ingredients

2 ounces dried rose hips

1 quart filtered water

1 cup of honey

Supplies

Saucepan

Fine mesh strainer

Directions

  1. In a saucepan add two ounces of rose hips to one quart of cold water. Over low heat simmer the liquid down to one pint. Thick will leave you with a very thick and concentrated tea.
  1. Strain the rose hips from the liquid. Compost the rose hips. Pour the strained liquid back into the saucepan.
  1. To the pint of concentrated tea, add one cup of honey.
  1. Warm the honey and tea and stir gently till combined. I don’t like to cook the honey as this will destroy all of the beneficial enzymes.
  1. Label and date your syrup.

Syrup will keep several months if kept refrigerated.

References:

The New Holistic Herbal by David Hoffman University of Vermont Extension Department of

Plant and Soil Science

http://pss.uvm.edu/ppp/articles/rosehips.html

Cabrillo College, Ohlone Medicinehttp://www.cabrillo.edu/~crsmith/OhloneMed.html

University of Maryland Medical Center: Vitamin Chttp://www.umm.edu/altmed/articles/vitamin-c-000339.htm

http://www.mountainroseherbs.com/learn/rosehips.php

http://nutritiondata.self.com/facts/ethnic-foods/10470/2

Image Sources:

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http://thimbleberryjamlady.com/store/images/wild-rosehip-syrup.jpg

http://bioelitewellness.com/wp-content/uploads/2014/08/Adrenal-Glands-.jpg

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Elisha McFarland
Health Expert
Elisha McFarland, N.D. is the founder of My Health Maven. She turned her debilitating illness from mercury poisoning into a dedicated passion for helping people.
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