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Rose Hips
Rose hips, also commonly referred to as rose haws, are the berry or  apple-like fruits that remain once a rose bloom has died. They are usually a reddish-orange color, but some species range in color from dark purple to black. Rose hips have a fruity, but tangy taste that is analogous to that of cranberries, and the tastiest hips are produced by the Rugosa rose. The outer, fleshy layer of the hip is made up of one hundred and fifty seeds that are embedded in a medium of thin hairs. Rose hips have been used in culinary and medicinal recipes since ancient Roman times.
Rose hips from the Rugosa rose and the Dog rose are great for curing and preventing the common household cold because they contain large amounts of vitamin C, also known as  ascorbic acid. In fact, these rose hips have a higher percentage of vitamin C than citrus fruits.
A recent study shows that the extract of rose hips may actually protect stomach tissue. This defense actually prohibits the formation of gastrointestinal ulcers. Diarrhea may also be treated by this herb. Rose hips contain a small amount of tannins, which provide the herb with its astringent properties. Many phytochemicals are housed within rose hips. These components help protect against cancer and cardiovascular disease, also known as CVD.
Rose hip extract contains an active compound called GOPO. GOPO is actually the effective constituent that provides rose hips with their anti-inflammatory properties. This aspect of rose hip causes it to be a great aid in the treatment of people who suffer from osteoarthritis.
If more than 2,000 mg of vitamin C is taken per day for long periods of time, there is a great chance that you could develop bladder stones or kidney stones. Very large doses of vitamin C may also cause headache, insomnia, heartburn, or nausea. If your skin comes into contact with powdered rose hip, you may also experience an itching sensation.
Rose Hip Nut Bread
Ingredients:
Juice of 1 orange plus water to make 1 cup (240 mL)
1/2 cup (120 mL) chopped raisins
3/4 cup (180 mL) seeded and chopped wild rose hips
2 tablespoons (30 mL) melted butter
1 teaspoon (5 mL) vanilla
1 egg, beaten
1-1/2 cups (360 mL)flour
1 cup (240 mL) sugar
1 teaspoon (5 mL) baking powder
1/2 teaspoon (2 mL) baking soda
1/4 teaspoon (1 mL) salt
1/2 cup (120 mL) nuts or sunflower seeds
Instructions:
In a large bowl, mix the first six ingredients. Sift together and then add the dry ingredients. Mix until well blended but do not overmix or bread will be dry and heavy. Gently stir in nuts or sunflower seeds. Spoon batter into a well-greased 5 x 8-inch ( 12 x 20 cm) loaf pan and bake at 350 degrees F. ( 175 degrees C.) for one hour.
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