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Rose hips have been used in cooking for centuries to bring a sweetness from the field into the kitchen, while they are available.

Rose hips mainly consist of flavonoids, sugars in the form of sucrose, glucose and fructose, tannins, amino acids, essential fatty acids, and a high amount of immune boosting polysaccharides called pectins. Nutrient rich and tasty, they’re a welcome addition to autumn meals.

Harvesting and Processing Rose Hips Helpful Tips ~

  1. Leather gloves are a good idea for picking as they protect our hands and wrists while reaching through thorns to get to the rose hips.
  2. Kitchen or exam gloves. You’ll cut the rose hip in half, and scoop out the irritating hairs and seeds.
  3. Drop the rose hip flesh in a bowl of water. The residual hairs left on the hips will float to the top, and you can pour them off. This will take several washings.
Basket of fresh rose hips

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Suzanne "Queen Bee" Tabert 🐝

Suzanne Tabert, bioregional herbalist, speaker, and author, is director of herbal education and herbal mentor at the Cedar Mountain Herb School. An herbal medicine instructor for 35+ years, Suzanne teaches with great passion and excitement, bringing her wealth of herbal knowledge to students in an engaging and vibrant manner. She is the primary instructor at CMHS and an adjunct faculty at Bastyr University. Taking students to wild places and giving them tools to engage and connect with flora, fauna, and the exquisite beauty of nature is the icing on the cake of life, and one way that Suzanne is making a difference in the world, one person, one group at a time. Cedar Mountain Herb School is a member of the American Herbalists Guild, Partnership in Education with United Plant Savers, and the American Herb Association.

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