Whole Dried Rosehips (rosa canina)
Image Courtesy of Glenbrook Farms

The chemical compounds of rosehips
Rosehips contain a high amount of carotenoids and catchins,isoquercitrin all from the polyphenol family. These natural occurring chemicals have great antioxidant activities. Polyphenols also enhance the immune system, assists in weight loss, lowers cholesterol, and beats up cancer cells and free radicals that disease the body. Rosehips also contain maltic acid. Women suffering from Fibromyalgia are almost always found to be deficient in maltic acid. Herbalist at the turn of century suggested we all drink a cup of rosehip tea daily. There seems to be something to that rosy advice.

Products created from rosehips..
More cosmetic companies are adding rosehip seed oil to their lotions and facial products. Rose hip seed oil helps to regenerate the skin cells due to the its high content of essential unsaturated fatty acids, oleic (15-20%), linoleic (44-50%) and linolenic (30-35%). Our body cannot reproduce these fatty acids, so it has to come from an outside source. Rosehip oil helps to fade age spots and reduce the signs of aging. It also helps to reduce scars and scars caused by acne.

Rosehips Potpourri Dried Rosehips are now being used as a potpourri ingredient because of the ability to hold a scent. They also add texture and color to the potpourri. To create scented rosehips, start with one pound of rosehips, add 30-35 drops of your favorite essential oil or fragrance oil. Mix well, then put into an airtight glass container, shake the container one every day. It should be highly scented in a week. The scented rosehips can be used alone or added to other potpourri, try spreading them around a base of a candle.

Peachy Rosehips Muffins

1 3/4 cups all-purpose flour
1/2 cup sugar
1/2 cup pecans or walnuts
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup fresh or frozen peaches (or canned)
2 eggs
1/2 cup vegetable oil
1/3 cup buttermilk
1/2 cup dried seedless rosehips
1 teaspoon vanilla extract

Preheat oven to 425 degrees. Grease twelve 2 3/4" muffin pan cups, or line them with paper baking cups. In large mixing bowl, combine first six ingredients. In another bowl, mash peaches with fork, add rosehips to the mashed peaches, let sit about 10 minutes, then stir in remaining ingredients. Add peach mixture to flour mixture and stir just until ingredients are moistened. Spoon the batter into muffin cups. Bake 15 to 18 minutes or until tops are golden.