By Laura Coffee, Marketing & Owner Services Manager, Co-op Owner
Rose hips are the fruit of a wide variety of rose plants. They appear behind the flower and slowly ripen in the fall. Many people believe that the flavor of rose hips is improved if they are harvested after the first light frost. The hips have a tangy and slightly astringent flavor. They can be eaten raw, but there is a layer of itchy hairs just inside the flesh surrounding the tiny seeds. Typically, the fruits are halved and the hairs and seeds are scooped out. The hips can be used in baking, for teas, jams, syrups, sauces, soups, or even in making wine or spirits. They are high in vitamin C and add a pretty blush of color to many dishes. To be included in future installments of this series, sign up through the CRDL.
Rose Hip Tea
- 4 cups water (divided)
- 3 Tbsp granulated sugar
- 1 1/2 Tbsp dried rose hips
- 1/2 Tbsp lemon juice, optional
Simmer the dried rose hips and sugar in two cups of water, covered, for 10 minutes. Remove from heat and allow to rest for 5 more minutes. Add two cups of cool water and strain into a pitcher. If you like a tangier tea, add the optional lemon juice. Refrigerate until well-chilled. Serve.
Rose Hip Couscous
- 3/4 chicken or clear vegetable broth
- 1/2 cup quick cooking couscous
- 1/4 cup red onion, diced
- 1 1/2 Tbsp dried rose hips
- parmesan, feta, and/or black pepper, optional
Simmer the rose hips and diced red onion in the chicken broth, covered for 5-10 minutes until the rose hips have softened. Stir in the couscous and remove from heat. Allow to rest for 5 minutes, covered so the couscous can absorb the liquid. Fluff the couscous with a fork and add cheese and/or pepper to taste if desired. Serve.
No responses yet