Any non edible rosehips?

[GardenFan]

Not sure where to post this question, so apologies if this is the wrong place

I wondered if all rosehips are edible, if so I can leave some to develop on my roses or am I best seeking out a known edible kind (such as a dogrose for example)?

Thanks

[dexterdoglancashire]

Hi there - I'm not sure about eating other rose hips except the "wild" ones. The "wild" rosehips come from (wild rose or dog rose) rosa canina or rosa rugosa. The wild rose flowers from June to July and bears fruit from late August to November. Ideally, the fruits should not be picked until they have been softened by the first frost - but you should pick them before the end of October. You can make them into rosehip syrup or rosehip wine. Bernie

[Flummery]

Or rosehip jelly - lovely with strong cheese or cold meat.

[Polly Fouracre]

You can also make a soup from them which tastes remarkably like tomato soup.

[Keith2202]

So are there any likely to growing wild that are poisonous, or anything growing wild that resembles rosehips that could be poisonous?

I was blackberry picking down a nearby alley and noticed what looked like rosehips. Are they likely to be safe to pick?

Thanks

[Two_Sheds]

Although nearly all rose bushes produce hips, the tastiest come from the Rosa rugosa variety.

You can eat rose petals too, of course.

[Hilary B]

My first ever winemaking attempt was rosehip. Having got the 'kit' for Christmas we picked them on boxingday, about 30 years ago now. It worked fine! Those were wild 'dog rose' rosehips, but I can't think of any reason for 'garden rose' rosehips to be less useable.
If picking from the wild, make sure they are rosehips (thorns!). It isn't really that easy to mistake the other small red berries of the hedgerows (with the possible exception of haws, which are safe, if a little boring) but there ARE a few similar sized poisonous ones, including woody nightshade and bryony (sp?). Rosehips are rather harder than these, so telling them apart shouldn't be too difficult.

[Keith2202]

Thanks,

I am getting 10 demijohns this weekend, so my plan for making wine is go!

Does that mean that woody nightshade and bryony don't have thorns?

[Hilary B]

Thanks,

I am getting 10 demijohns this weekend, so my plan for making wine is go!

Does that mean that woody nightshade and bryony don't have thorns?

Bryony is a sort-of climber, clinging to the hedge by tendrils. Woody nightshade is related to tomato and potato. It certainly doesn't have thorns and is much less solid-looking than a rose-bush. I can't remember how far it dies back in winter, but I am pretty sure its leaves should be going yellow by now. A rose will still have its proper '7 leaflet' leaves on (garden roses have 5, dog-rose and rugosa have 7) which is perhapos the truest check, apart from the thorns.

[toastie]

Made rosehip wine last year (only about a gallon as had other wines going at the same time). Picked the rosehips when they were soft (after the first frost) which makes them easier to work with.

[ohbeary]

Best advice I can think of is refer to Richard Mabey's "Food For Free", Collins, and WAH, Wines at Home site, lots of gen there and good sound advice, some proper foragers there! and all the wine making tutorials you could need.
Check twice pick once, and if you don't like the taste alter the recipe or the method..

PS, no known poisonous rosehips, cheers.H.

[Two_Sheds]

I've been picking Rosa Rugosa (large round soft hips) and Rosa Canina (longer, hard hips).

tbh, I don't know if I can be bothered to turn them into wine ... berries are much easier to prepare

[BFG]

As TS says, rugosa is supposed to be the best as it's got less seeds, so is less fiddly. They're supposed to be a great source of vitamin c and people used to eat the for colds and in the war when imported fruit was reduced.

I've planted 2 white and 2 red, but not got round to doing anything with the hips yet.

[TonyF]

I have some wonderful French recipes for rosehips - eglatine here - including a stunner for a rosehip jam from a woman on our local market who has a fruit farm which she uses to make jam and then sells.

Chum who gave me loads and loads of figs and quinces this week has 2 huge rosa rugosa smothered in hips so we're scrumping them this week

[Nicos]

I have some wonderful French recipes for rosehips - eglatine here - including a stunner for a rosehip jam from a woman on our local market who has a fruit farm which she uses to make jam and then sells.

Chum who gave me loads and loads of figs and quinces this week has 2 huge rosa rugosa smothered in hips so we're scrumping them this week

Can you share them with us please Tony???..We've loads around here at the mo- and it seems such a waste to just leave them.

Roitelet has a lovely recipe for rosehip syrup too!