Rosehips the Healer
Rosehips have been found within a body of an English woman buried almost 2000 years ago. Seems the English have been enjoying roses and rosehips since the being of recorded history. Rosehips have saved many generations from scurvy due to its high Vitamin C content. Many fine foods have been created using these hips such as jelly, syrups, and vinegars
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.
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Peachy
Rosehip Muffins
Image Courtesy of Glenbrook Kitchen |
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.
