Everything is good in the rosehip: the hidden treasures of rose hips
September 4, 2025Discover the benefits of rose hips, often called "scratch-butt": recipes and tips for enjoying rose hips.
You've probably already come across these thorny bushes, which are adorned with delicate flowers in spring and small red berries in fall. This is the rosehip, also known as wild rose. And its fruits, rosehips, or "scratchy bottoms," are true natural gems, as useful in cooking as they are for our health.
Rose hips are the fruit of the dog rose (Rosa canina). They are easy to spot in autumn thanks to their small red berries, which are sometimes oval and sometimes rounder. Behind their modest appearance lies an unexpected wealth of benefits:
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exceptional vitamin C content (up to 20 times more than oranges!);
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powerful antioxidants, beneficial for immunity and vitality;
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recognized anti-inflammatory properties.
In the past, they were used to make herbal teas, syrups, and even remedies to strengthen the body in winter.
The best time to pick rose hips is between October and November. You have to wait for the first frosts: the cold softens the flesh and reduces the acidity, making them even more pleasant to prepare.
When harvesting, arm yourself with patience... and good gloves! Rosehip thorns can be painful. Be sure to choose fruits that are bright red and slightly soft to the touch, but not yet mushy.
And don't forget: nature is meant to be shared. Always leave a few berries on the branches—they will make the birds happy during winter.
Inside the rosehip are small seeds surrounded by very fine hairs. These famous "itchy hairs" have amused many children, but on the plate they are rather unpleasant, even irritating. It is therefore best to remove them carefully before any preparation.
To do this:
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trim the ends,
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open the fruit and remove the seeds and hairs,
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then rinse everything thoroughly.
It's a bit of a painstaking task, admittedly, but it's essential. And rest assured: once you've got through this stage, the tart flavor and richness of the fruit are well worth the effort!
A few fall recipes using rose hips
Once your rose hips are properly prepared, it's time to indulge: these little wild fruits lend themselves to all kinds of recipes, from the most traditional to the most creative.
Rosehip jam,
Also called rose hips.
- Remove the remains of the flower and the stem.
- Rinse, cover with water, and boil for approx. 30 minutes.
- Pass through a potato ricer or food mill to remove the prickly hairs, once with a coarse grid and once with a fine grid.
- Add sugar, ¼ or ½ of the weight of the rose hips, according to your taste. Boil again for a few minutes.
- Immediately pour into sterilized jam jars while still hot. Once closed, turn the jar upside down and leave it for a few minutes to create a vacuum seal.
You can also add water to the rosehip purée to make juice.
Rosehip syrup
Perfect for flavoring yogurt, cottage cheese, or simply diluted in water.
1 liter of rose hips | 1.25 liters of water | 100 to 150 g of sugar
- Remove any remaining flower parts and the stem, then rinse thoroughly.
- Boil until the rose hips are softened.
- Squeeze in a dishcloth to remove the itch powder.
- Bring the juice and sugar back to a boil. Simmer over low heat for about 15 minutes, skimming off any foam from time to time. Pour into a sterilized glass bottle. Store in the refrigerator.
Rosehip infusion,
With a slightly tart taste for guaranteed comfort.
To make a delicious infusion, some recommend cutting the rose hips in half to remove the prickly hairs, while others dry them whole. In any case, you must remove the remains of the flower and the stem and rinse them thoroughly.
Next, dry them, whole or cut, in the oven at a low temperature or in a dehydrator. Once dried, you can store them for a very long time in a sealed jar.
For your evening infusion, take a handful and steep, without boiling, for 10 to 15 minutes to preserve the vitamins.
Anti-waste recipes
Nothing goes to waste with rose hips! Once the fruits have been emptied, you can dry the remains, grind them into powder, and add them to bread dough or cookies. This adds a slightly tart, vitamin-rich flavor while reducing waste.
And if you don't have time to use them all, don't worry: nature has taken care of everything. Birds and small mammals also love these red berries, which provide them with a valuable source of energy in the middle of winter.
To learn more about this sometimes very frugal winter diet, check out our article:
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