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Rosa rugosa, fruits  Flora,Macro,Plants,Rosa rugosa,edible,fruits,medicinal Click/tap to enlarge Country intro

    comments (3)

  1. I harvested about 2 gallons of these one year from a patch growing by an abandoned dock. After removing the stems, seeds, hairs, and calyx remains I cooked them down into a syrup which I strained once more to remove any debris. Posted 3 months ago
    1. Nice! I've never made a syrup from them, but they are tasty raw, especially after an early frost. Interesting and useful factoid, which you may already be aware of since you double strain:

      The French call rose hips "gratte cul”, which means "scratching ass", and Native Americans said that they cause “itchy bottom disease". The seeds have irritating hairs, as you discovered. But, if you eat the fruit without removing the seeds, the itch travels through the digestive system...hence the common names.
      Posted 3 months ago
      1. Yep, knew about the itch factor. There are a lot of hairs in those fruits. All the rose hips are good after they've gotten overripe or frosted. I think it is similar to the bletting process that pears and medlars go through.

        Another good edible: hawthorn berries especially the black-fruited Crataegus douglasii. Better once they've gotten very soft.
        Posted 3 months ago

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''Rosa rugosa'' is a species of rose native to eastern Asia, in northeastern China, Japan, Korea and southeastern Siberia, where it grows on the coast, often on sand dunes. It should not be confused with ''Rosa multiflora'', which is also known as "Japanese rose".

Similar species: Rosales
Species identified by Lars Korb
View Lars Korb's profile

By Lars Korb

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Uploaded Sep 13, 2018.