In which country did rose hips originate? Rose hip syrup. For inflammatory diseases of the genitourinary system

3. A little about the types of rose hips

Rosehip is a rather unpretentious plant and therefore widespread throughout almost the entire territory of our vast country. In medicine, it is called wild rose, since it belongs to the rose family, and among the people you can often find such names as wild rose, swaborina, chiporas and others. But in any case, we are talking about exactly that – rose hips.

With all the variety of species and varieties of this plant, the most valuable are the cinnamon and wrinkled rose hips.

Cinnamon rose, or cinnamon rose (Rosa cinnamomea L.) It is found in forests, floodplains, ravines, ravines, on the edges, clearings, clearings, in sparse forests, among shrubs. This is a perennial plant, a shrub up to 1.5–2 m in height. The branches are reddish and shiny; non-flowering shoots with frequent, thin spines, sometimes bent down; flowering branches with hard, curved thorns arranged in pairs at the base of the petioles. Leaves are alternate, petiolate, odd-pinnate with stipules, leaflets 5–7 pairs, oval, finely serrate along the edges. The flowers are large, pink, solitary. The calyx is five-parted, with fruits – upright. The fruits are false, ovoid, berry-shaped, with many achenes. Blooms from mid-May to July. The fruits ripen in August-September.

When collecting, one should distinguish between dog rose (Rosa canina L.), which is less valuable medicinally. It has spherical fruits, which when ripe are tightly pressed to the calyx.

The medicinal raw materials are false fruits (Fructus Rosae). The fruits are collected by hand during their full ripeness at the end of August - September, being careful not to crush them. It should be collected before frost, since frozen fruits are unsuitable for medicinal purposes. The collected fruits are immediately dried in dryers or ovens, making sure that the fruits do not burn.

The finished raw material - fruits with stalks - should be brownish-red or orange. In industrial raw materials, the allowed content of leaves, seeds, branches is no more than 2%, burnt and damaged fruits are no more than 15%, foreign impurities: organic – no more than 1.5%, mineral – no more than 1.5%.

Raw materials are packaged in bales of 40–50 kg. Stored in a covered, well-ventilated area. Shelf life 2 years.

In terms of vitamin C content, cinnamon rose hips surpass all other types of wild roses and almost all plant products. The content of vitamin C in the pulp of its ripe fruits reaches 14.4% or more, which exceeds its content in black currants by about 10 times, and in apples by 100 times. The content of vitamin C in rose hips depends on the degree of maturity, place of growth and type of rose hips. It is known that ripe fruits have a higher content of ascorbic acid - vitamin C, the amount of which increases as the fruits ripen. The richest fruits in this and other vitamins are rose hips, which grow in the middle and northern regions of our country.

Rosehip wrinkled (Rosa rugosa Thunb.) is a low shrub from the Rosaceae family with odd-pinnate leaves, ovate-lanceolate sharp stipules and large (up to 5 cm in diameter) fragrant pink flowers, single or collected in 2-3 flowers. It blooms in May-June, the fruits ripen in August. Distributed throughout the country. Grows in forests, shrubs, river floodplains of the European part of Russia, Western Siberia and in some areas Eastern Siberia.

Other types of rose hips are also allowed to be used as vitamin raw materials: needle rose (Rosa acicularis Lindb), Daurian rose (Rosa dahurica Pall), Begger's rose (Rosa Beggeriana Schrenk), Fedchenko rose (Rosa Fedschenkoana).

The fruits of these types of rose hips are collected from the end of August until frost. The walls of the fruit should be hard, fragile, with a shiny (less often matte) surface. The fruits themselves are odorless and have a slightly astringent taste. Their shape can be different: spherical, ovoid, oval, or spindle-shaped. The length of the fruit is 1–3 cm, diameter 0.6–1.7 cm.

The color of the fruit can also vary - from reddish-orange to brownish-red. The content of ascorbic acid must be at least 1%; moisture no more than 1.4%; ash content no more than 3%; stems and branches with stalks no more than 1%; fruits that are darkened, damaged by pests, or burnt during drying - no more than 1%; organic impurity no more than 0.5%. In pharmaceutical warehouses, raw materials are stored in closed wooden boxes or tins, as well as in bales and bags.

The use of less valuable types of rose hips for the preparation of drinks, infusions, etc. is quite acceptable, but to obtain a full-fledged product, you need to slightly increase the amount of raw materials.

Do not collect rose hips near roads and industrial enterprises, where they are most likely to be contaminated with industrial waste, dust and other harmful microparticles, the entry of which into the body will not only not bring benefits, but may lead to undesirable consequences.

4. Wild rose on the pharmacy shelf

Take a look at your nearest pharmacy and you will be amazed at the abundance of rosehip preparations, potions that include it in their composition, and medicines that have appeared in medical practice thanks to rosehip. And this is not surprising, because as you know, the human body quickly gets used to synthetic drugs, and sometimes reacts to them with allergic reactions. Herbal medicine offers more gentle methods of treatment. Its essence is to maintain a person’s well-being with the help of medicinal herbs. More than 200 species of plants growing in our country have been experimentally and clinically studied by specialists and approved for medical use. Among them, rosehip occupies a worthy place.

Its fruits contain more than 100 times more vitamin C than apples, a lot of vitamin P, provitamin A, vitamin K, and slightly smaller amounts of vitamins B2 and E. All this makes rose hips an important medicinal plant for prevention and treatment various diseases.

First of all, rosehip is used as a prophylactic against many diseases. For example, ascorbic acid, an essential component of multivitamin pills, or “vitamins”, as children call them, once appeared from rose hips and only later did they learn to synthesize it.

Dried rose hips are part of vitamin COLLECTIONS, from which diet drinks, infusions, decoctions, concentrates, etc. are prepared. And your favorite since childhood, ROSE HIP SYRUP is tasty, aromatic and extremely healthy, which can be added to tea, compote or fruit drink, and also in sweet dishes, saturating them with vitamin C.

VITAMIN TEA No. 1 consists of equal parts of rose hips and currants. VITAMIN TEA No. 2 – from rose hips and rowan berries, taken equally. Infusions prepared from them (2 tsp of the collection per 2 cups of boiling water) are filtered and taken without sugar, or sugar or honey is added to taste, 1/2 cup 3-4 times a day.

The pharmacological activity of rose hips is determined mainly by a complex of vitamins (B vitamins, vitamin E, vitamin P, carotene) and primarily by ascorbic acid. The therapeutic effect of rosehip preparations is determined not only by the main active ingredient, but by the entire set of substances contained in it. It is extremely difficult to artificially reproduce such a complex of substances that has developed in a plant during centuries of evolution. The medicinal value of rose hips has increased due to its low toxicity and the possibility of long-term use without significant side effects.

Indications for the use of rose hips are hypovitaminosis C and P.

Infusion, syrup and extract from the berries are widely used as a general tonic that increases the body's resistance to local and general infections and intoxications, especially in cases of loss of strength and exhaustion.

These drugs can always be purchased at the pharmacy. Rosehip infusion prepared from dry fruits (10 g of raw material per 200 ml of water) is taken orally 1/4-1/2 cup 2 times a day, for children - 1/8-1/4 cup at a time. The finished infusion is stored in a cool place for no more than 2 days.

We spoke in detail above about the need and impact on the body of a relatively healthy person.

In the case of specific diseases, the recommended dose of ascorbic acid increases slightly. Its source, as a rule, is a drug produced by the medical industry, which is called ASCORBIC ACID (Acidum ascorbinicum).

Ascorbic acid is colorless crystals, odorless, sour taste, easily soluble in water, soluble in alcohol, insoluble in ether, benzene, and chloroform. Store it in well-closed dark glass jars or tinplate jars lined with parchment paper inside.

It is produced in tablets of 0.025, 0.05 and 0.1 g, ampoules of 1 and 2 ml of a 5% solution and in other dosage forms.

Take 0.05-0.1 g 3-5 times a day, children are prescribed 0.05-0.1 g 2-3 times a day. Adults are administered 0.1–0.5 g intramuscularly and intravenously, children 0.05–0.3 g per day, usually in 2–3 divided doses. The course of treatment is individual depending on the nature of the disease.

Ascorbic acid is used for preventive and therapeutic purposes for scurvy, hemorrhagic diathesis, hemophilia, bleeding (nasal, pulmonary, uterine), radiation sickness accompanied by hemorrhages, overdose of anticoagulants, infectious diseases, liver diseases, Addison's disease, long-term non-healing ulcers and wounds, bone fractures, intoxication with industrial poisons and in many other cases.

IN last years Ascorbic acid began to be used as an antisclerotic agent. It has been established that under the influence of ascorbic acid in patients with coronary atherosclerosis, the blood cholesterol level decreases.

Caution must be exercised when using ascorbic acid for certain body conditions. It has been established that long-term use of large doses of ascorbic acid can lead to inhibition of the insulin-producing function of the pancreas. Therefore, when prescribing large doses or long-term use of the drug, it is recommended to monitor blood sugar levels.

When prescribing ascorbic acid, it is necessary to take into account its ability to stimulate adrenal function and contribute to the excessive formation of corticosteroids, which under certain conditions can cause disturbances in carbohydrate metabolism.

Contraindications to the use of ascorbic acid, especially in combination with rutin, are thrombophlebitis and other diseases accompanied by a tendency to form blood clots.

The next drug is GALASCORBIN (Galascorbinum) which is a complex compound of potassium salts of gallic and ascorbic acids. Galascorbin is a yellow powder, highly soluble in water, hygroscopic. It is used for burns, cracks, as an anti-inflammatory agent in the form of a 0.5–1% solution for wetting napkins and irrigating wound surfaces. It is stored in hermetically sealed bottles in a cool place, protected from light.

We have already noted that rose hips are used as a choleretic agent for cholecystitis, hepatitis and gastrointestinal diseases, especially those associated with decreased bile secretion.

The drug CHOLOSAS is nothing more than a syrup prepared from a condensed aqueous extract of rose hips and sugar. It is a thick, syrupy liquid of dark brown color, sweet and sour taste, and a peculiar smell. It is prescribed for cholecystitis, hepatitis, 1 tsp. per dose 2-3 times a day, children 1/4 tsp. for reception 2-3 times a day. Holosas is produced in 250 ml bottles. It should be stored in a cool, dry place.

As a multivitamin, rose hips are included in numerous medicines produced in our country and abroad. BRONCHICUM cough syrup, produced in Germany, contains tincture of rosehip flowers. The multivitamin preparation PIKOVIT (syrup for children) with a pleasant smell and sour taste also includes rose hips. It is used for the production of drugs such as UNDEVIT, ASKORUTIN, etc.

Rosehip, like other P-vitamin plants, is an industrial source of so-called bioflavonoid substances that strengthen the condition of capillaries and increase their strength. Producing them synthetically turned out to be very expensive. The total content of flavonoids (vitamin P) for rose cinnamon is 4%, for rose rugosa 2.13%. This group includes anthocyanin substances (their content is 45 mg), which are obtained from the shell of rose hips. These substances have anti-sclerotic properties and normalize blood pressure. Tocopherol (vitamin E) has a similar effect; its total content in rose hips is 170 mg.

The above group of vitamins includes ROSE HIP OIL - a brown oily liquid with a green tint, bitter in taste. The tocopherol content in it is not less than 40 mg, provitamin A is not less than 55 mg. This drug is obtained by hot extraction with an organic solvent of powdered rosehip seeds.

It contains saturated and unsaturated fatty acids (including linoleic and linolenic), carotenoids and vitamin E.

In combination with other medications, rosehip oil is suitable for both internal use and external use: in the form of oil dressings and enemas.

Rosehip oil is used to heal cracks and abrasions of the nipples in postpartum women. A gauze pad should be soaked in oil and placed on the nipples after feeding the baby for 20–30 minutes. The course of treatment is 4–5 days.

For bedsores and trophic ulcers of the legs, oiled gauze is placed on the affected areas of the skin and covered with wax paper on top. Treatment is carried out daily for 15–20 days.

Indications for the use of rosehip oil are some dermatoses and ozena (chronic runny nose with atrophy of the nasal mucosa). The drug is taken orally, 1 tsp. 2 times a day. Apply a tampon or gauze soaked in oil externally to the affected areas 1-2 times a day. The course of treatment is 1–2 months. For ozena, an oil swab is inserted into the nasal cavity, the procedures are carried out over 20–30 days.

Along with other treatment methods, in the case of ulcerative colitis, rosehip oil is used in the form of 50 ml enemas through a rubber catheter into the rectum. For a course of treatment – ​​15–30 enemas, used daily or every other day.

Despite the absence of contraindications to the use of rosehip oil, it is prudent to consult a doctor about the upcoming treatment. The drug can be stored at room temperature.

This is a list of the most commonly used medications that contain wild rose. This list is far from complete. In addition, every new study of the properties of this amazing plant, the use of new technologies and the achievements of modern medicine open the way to the creation of more and more advanced drugs that help a person maintain health, youth, beauty, and rose hips do their best to help us with this.

5. Medicinal properties of rose hips

As already noted, rose hips, in addition to nutritional benefits, also have medicinal properties. The value of this medicinal plant is invaluable due to the lack of toxicity and the possibility of long-term use without significant side effects. Wild rose affects vital processes, especially when the functions of individual organs and systems of the body are disrupted.

We offer you a description of the beneficial properties of rose hips for various diseases.

Diseases of the gastrointestinal tract, liver and biliary tract

Fruits, seeds, flowers, leaves and roots are used for medicinal purposes.

An infusion of rose hips and its preparations increase the body's resistance to various diseases and are useful for exhaustion of the body and gastrointestinal tract.

The fruit infusion promotes bile secretion, has a bactericidal effect, and regulates the secretory-motor function of the stomach and intestines. To prepare it you will need:

rose hips - 1–2 tbsp. l.,

water – 1 glass,

honey, sugar, syrup - to taste.

Pour 1 cup of boiling water over the prepared fruits and leave with the lid closed. Take 0.5–1 glass 2–3 times a day before meals. Honey, sugar, syrup are added to improve the taste.

The phytoncidal properties of rosehip are used for treatment inflammatory processes and ulcerations in the oral cavity by using rosehip syrup with honey.

Rosehip oil is useful for peptic ulcers and other diseases of the gastrointestinal tract.

Rosehip is used for diseases endocrine system and metabolic disorders, in particular, thyrotoxicosis (disorders of the thyroid gland). Violations of vitamin and mineral metabolism in the treatment of toxic goiter can be restored with an infusion of rose hips. Take it 1/2 cup 3 times a day.

At anemia(anemia), it is recommended to include vegetables, berries and fruits in the diet that promote hematopoiesis. Rose hips are one of them.

TO allergic diseases include bronchial asthma and allergic bronchitis, allergic dermatitis and rhinitis, urticaria, allergic swelling of the skin, subcutaneous tissue and mucous membranes of various organs, etc. Rosehip berries have a beneficial protective effect when exposed to allergens.

For illnesses nervous system take infusion, syrup and rosehip extract as a general tonic that increases the body's resistance to local and general infections and intoxications, especially with loss of strength and exhaustion. Externally, a decoction of rosehip roots is used for paralysis and weakness of the legs, and a decoction of dried fruits is used for baths for rheumatism.

Rosehip tincture at home is prepared as follows.

You will need:

rosehip fruits (or leaves) – 100 g.

40% alcohol solution – 400 ml.

Grind the rosehip fruits and leaves to a coarse powder, place in a glass container and fill with an alcohol solution (2 parts alcohol to 3 parts water) in a ratio of 1:4. Close the jar tightly and leave for 3 weeks in a dark place. Strain through 2-3 layers of gauze. Take 30–40 drops 2–3 times a day before meals, during loss of strength and exhaustion.

Respiratory diseases

The phytoncidal properties of rose hips are used to treat inflammatory processes and ulcerations in the oral cavity. Rosehip syrup with honey has the best therapeutic effect. The fruits are used to strengthen the body's defenses for bronchopulmonary diseases.

Rosehip is used in treatment kidney and urinary tract diseases. Decoctions are used for urolithiasis.

Diseases of cardio-vascular system. Rose hips are taken in the form of infusion, syrup, extract or powder in the treatment of atherosclerosis. Tea and decoction are recommended to prevent premature aging. For prevention and treatment atherosclerosis use an infusion of rose hips.

How to prepare rosehip decoction.

Preparation of a decoction of dried rose hips.

Dry rose hips – 100 g,

water – 1 l.

Lightly crush the dry fruits with a wooden pestle, remove any separated hairs and fill with water. Boil in a sealed container for 5–7 minutes and let steep for 2–3 hours. After this, strain the liquid through gauze folded in several layers. It is recommended to drink half a glass 2-3 times a day.

If you boil whole fruits, the boiling time should be increased slightly (up to 10 minutes), then place the broth in a thermos and leave for 2-3 hours. To improve taste, you can add 1 tsp. sugar or 1/2 tsp. honey Preparing the decoction is simple and affordable. True, prolonged infusion contributes to the destruction of vitamin C. But other beneficial substances, as more persistent ones, will remain in the decoction.

Preparation of a decoction of fresh rose hips.

Fresh rose hips – 10 g (2 tsp),

water – 2 glasses.

First remove the fruits from seeds and hairs, rinse thoroughly, pour boiling water over them and leave for 2-3 hours, then strain through 2-3 layers of gauze and drink 1-2 glasses a day.

After preparing the infusion, the pulp of the fruit can be used to prepare compotes and as a filling for pies.

How to prepare an infusion of rose hips.

Unpeeled rose hips – 20 g (1 tbsp.),

water – 2 glasses.

Grind the unpeeled rose hips with a wooden pestle, place in a porcelain or enamel vessel, pour boiling water over it, cover with a lid and place in a water bath. After 15 minutes, remove and leave to infuse for 24 hours, then strain and take 1/4-1/2 cup 2 times a day.

An infusion of peeled fruits is prepared in the same way, but it is enough to boil it for 7-10 minutes and leave for 2-3 hours. Dose 1/4-1/2 cup per dose.

You can use a thermos with a glass flask to prepare the infusion. In this case, consider the following tips.

Experiments have shown that crushed fruits (100 g) placed in a thermos (1 l) provide the greatest extraction of vitamin C after 6–9 hours (475–492 mg). After this, there is a sharp destruction of vitamin C6 and after 28–30 hours it remains in the thermos at 159 mg/l.

If whole dried fruits are placed in a thermos, then the maximum extraction (457 mg) is achieved after 35 hours and remains at this level for up to 42 hours. After this, the destruction of vitamin C begins, and by 60 hours of infusion in the thermos, only 174 mg/l remains.

When infused in a thermos with a metal flask (stainless steel), the destruction of vitamin C was greater and also reached a maximum after 42 hours, but this maximum was 332 mg/l instead of 475 mg/l obtained in a thermos with a glass flask.

6. Herbal tea

Tea is truly the most common drink. Wherever you find yourself, a glass of boiling water, flavored with a pinch of tea leaves, will warm you and invigorate you. But they have been drinking natural tea in Rus' since the 12th century, since the reign of Alexei Mikhailovich, and long before (and after) Russian people drank herbal infusions and fruit drinks.

In the forest, meadow and garden there are as many plants as you want that can replace natural tea, and one of them is rose hips.

More than 200 years ago, a book by the famous traveler and explorer Klar Meer was published in Europe, which proved the superiority of plant drinks over tea and coffee. In it he wrote: “...How much Europe has lost its useful members, lost a great amount of wealth for the production of tea alone. Oh, reckless enterprise!.. Is it really not possible to find similar plants among us? Everywhere in our country - in forests, fields and meadows - wild plants grow, which not only have properties suitable for this tea, but also have much excellent benefits.” In the chapter “About Russian plants that can be usefully used instead of tea,” the author describes speedwell and sage, strawberries and blueberries, raspberries and grapes, willow and linden and, of course, rose hips, flowers and leaves, the fruits and roots of which are suitable for making drinks.

Many people now use infusions of various plants instead of tea, and the number of lovers of such drinks is constantly growing. In addition to traditional teas, flower and fruit teas are also available, often very expensive. When brewed, they give a good aroma, taste good and are mostly healthy. Using your own preparations will allow you to enjoy wonderful fragrant tea and will not empty your pocket. Well, the benefits of such tea drinking are many times greater than a regular tea ceremony.

Of course, in connection with the topic of our conversation, we will talk about the use of rose hips as tea leaves. Rosehip tea or decoction is very good before bed, usually taken with honey rather than sugar. Such drinks are extremely useful for children and the sick; they can also be recommended for the onset of a cold and as a preventive measure.

Let's start with the leaves, because they are easier to brew and prepare, and they produce a product very similar to natural tea. Fresh and dried leaves can be used in tea leaves alone or in mixtures.

Most often, tea is brewed with young rosehip leaves. You can add strawberry, lingonberry, fireweed, linden blossom or jasmine leaves, as well as fresh and dried fruits. Usually equal parts of rosehip leaves and one of the indicated plants are taken.

Place 3 g of tea leaves per glass of boiling water in a teapot. The aroma of tea is recognized by the smell of boiled leaves, and the strength is recognized by the color of the infusion.

In addition to the pleasant smell and delicate taste, the tea drink also has a diaphoretic effect. Linden blossom, dried strawberries or a pinch of a mixture of leaves of other plants are added to the tea leaves. This tea will perfectly quench your thirst and will be remembered for a long time for its aroma.

If you are a lover of a real bath, do not be lazy to prepare this drink for yourself. It is perfect for relaxing after a steam room. Slowly, in small sips, drink a cup of hot, freshly brewed tea from rose hips, and you will feel its life-giving power and beneficial effects.

Phytotherapy

As you know, the human body quickly gets used to medications, and sometimes reacts to them with allergic processes. Herbal medicine offers more gentle methods of treatment. Its essence is to maintain a person’s well-being with the help of medicinal herbs. More than 200 species of plants growing in our country have been experimentally and clinically studied by specialists and approved for medical use. Among them, rosehip occupies a worthy place.

Its fruits contain more than 100 times more vitamin C than apples, a lot of vitamin P, provitamin A, vitamin K, and slightly smaller amounts of vitamins B2 and E. All this makes rose hips an important medicinal plant for the prevention and treatment of various diseases.

Rose hips are part of the industrially produced herbal tea "Sibir". This tea has a neutral acid-base reaction, has high taste qualities and a balsamic aroma of a summer meadow. It perfectly quenches thirst, increases the tone of the body, normalizes metabolism in cells and tissues, and balances the energy state of the body. Herbal tea "Siberia" also has a beneficial effect on the cardiovascular system, gastrointestinal tract, liver and kidneys. The absence of caffeine in it and the above-mentioned advantages allow us to recommend it as a prophylactic agent to all age groups of the population.

Recipe for preparing a tea drink from spicy aromatic and medicinal plants “Siberia”:

St. John's wort herb 41%,

meadowsweet herb 18%,

lemon balm 12%,

clary sage 4%,

chamomile 3%,

calendula 3%,

yarrow 3%,

rosehip 2%,

oregano 1%.

Preparing herbal tea does not require much effort: 1–1.5 tsp. pour the mixture into a porcelain teapot, previously rinsed with boiling water, and add hot water. Leave for about 30 minutes, after which the drink is ready to drink. 1 tsp. collection is designed for 4 glasses of tea. It is better to leave for about 2 hours. After this, the infusion can be kept in the refrigerator for 1–2 days. Take tea no earlier than 1.5–2 hours before meals, but not after meals.

Green tea with rosehip extract.

This tea is prepared from fresh fruits, cleared of hairs and seeds, boiled in a juicer with sugar and water. The extract is added to hot green tea and drunk 2 glasses a day.

Tea made from rose hips, oregano and St. John's wort.

Dry crushed fruits, freed from hairs, are mixed with dried forest oregano and St. John's wort and brewed like regular tea. You can drink it with the addition of milk and honey.

Multivitamin tea.

You will need:

rose hips – 3 parts,

currant or rowan berries - 1 part,

stinging nettle leaves - 3 parts,

carrots - 3 parts.

4 tsp. pour 2 cups of boiling water over the mixture and keep warm (60–70 degrees Celsius) for 1 hour, then strain. Drink 1/2 glass 3-4 times a day. Prepare tea only in enamel or glass containers.

Vitamin tea.

You will need:

rose hips – 1 part,

rowan fruits - 1 part.

1 tbsp. l. Brew the mixture in 2 cups of boiling water, boil for 10 minutes, leave for 4–5 hours. Strain and drink 2-3 times, like tea. Store in a dark and cool place.

Tea against radiation.

Rosehip is a simple and affordable means of cleansing the body for those who have in one way or another experienced exposure to increased radioactive levels, as well as for the prevention of cancer, helping to remove radionuclides and heavy metals from the body, saturating it with vitamins and mineral salts.

It is known that the brighter the fruit or vegetable, the more pigments and coloring substances it contains, the better its ability to protect the human body from isotopes and heavy metal particles, increase resistance and accelerate the process of self-purification. Most of these substances are found in plants growing in our country: rose hips, sea buckthorn, black currants and blueberries. Juices and decoctions, teas prepared according to folk recipes are useful. Such drinks are an indispensable means of removing strontium and cesium from the body. It is believed that any, even the smallest, dose of radiation damage can become carcinogenic, that is, cause cancer. To prevent and treat it, medicinal plants have long been used in folk medicine, including rose hips.

We offer you some folk recipes for such drinks. Try to quench your thirst for the benefit of the whole body and be sure to give them to your children every day.

Rosehip drink.

You will need:

rose hips - 3 tbsp. l.,

water – 1 glass.

Grind the dried rosehips in a mortar, brew with a glass of boiling water, boil for 2-3 minutes and place in a thermos to infuse. After 3-4 hours, strain through cheesecloth and drink 1/2 cup 3 times a day.

Health tea.

You will need:

rose hips – 1 kg,

chokeberry – 1 kg,

sugar – 3 kg.

Grind rose hips and rowan berries in a mortar, add sugar, stir and store in a tightly sealed container. Before use 1 tbsp. l. Brew the mixture in 1 cup of boiling water and leave for 2 hours. Drink the infusion warm.

Green tea.

You will need:

green tea – 1 tsp,

preparation “Holosas” – 1 tsp.

Brew tea at the rate of 1 tsp. for 1 cup of boiling water, boil for 1/2 hour, drink with holosas. You can add honey or blackcurrant jam.

Carpathian tea.

You will need: astragalus herb, elderberry blossom, St. John's wort, stinging nettle, linden blossom, rose hips, string, elecampane, hawthorn blossom, peppermint, dandelion root.

All herbs are taken in equal parts. For 1 liter of boiling water you will need 4 tbsp. l. collection Leave for 1 hour. Drink 1/2 glass 3 times a day.

Try different combinations of ingredients, choose the ones you prefer most, and then you can experiment, adding more and more new products and achieving a unique aroma, strength and pleasant taste. Each additive will contribute to the birth of an excellent drink.

In the summer or on warm days of spring and autumn, while at the dacha or outside the city, it is not difficult to quickly prepare a similar drink from the leaves. Autumn harvest tea will turn out even more pleasant in taste and color when the rosehip leaves age and lose some of the tannins. But in order to enjoy this healing product all year round, you need to prepare it for future use.

7. Procurement and storage of raw materials

The leaves of this plant are collected on clear, dry days of summer, after the dew has disappeared. If you collect any other leaves, do not mix them. Tea products should not be left in the sun - the color and aroma will be lost. Collected leaves must be processed immediately.

The simplest way to process leaves is drying. It is better to dry under a canopy. in a ventilated area. The raw materials are laid out on canvas or paper, but not on newspaper, given the harmfulness of printing ink.

The dried leaves are inspected, sorted, cleaned of spoiled impurities and scrap, then cut into tea leaves and lightly fried on a baking sheet in the oven. When roasted, the leaf loses its natural color, darkens, and when brewed it gives a more appetizing infusion.

Fermentation (fermentation) is a more complex method of processing fresh rosehip leaves. Its essence is as follows: the collected leaves are first withered so that they lose some of the moisture and become soft (to do this, it is enough to hold them in the summer shade for 3–5 hours, the withered leaves are rolled in the palms and rolled on a table or corrugated board until they will not become damp and sticky. The green juice that appears is a sign that the condition of the leaf cells is disturbed, and oxidative processes will begin in them in the air. The curled leaves are placed in a box (or in a pile), covered with a damp cloth on top and left to ferment 7–9 hours After this, the leaves are scattered on a baking sheet and dried in an oven or in the sun.

Infusion from leaves that have undergone fermentation produces a tasty, well-colored infusion without herbal odor or taste.

In summer, leaves are usually not fermented; they are only torn and dried in the shade. To ferment dry leaves, they must be soaked in hot water and left wet for 1.5 hours, then they begin to roll, dry and sort. The finished tea leaves should be no larger than 4 mm and, of course, free from dust. A leaf ground into dust produces a cloudy, unattractive infusion.

Simmering is the third way to process fresh leaves. To do this, the tea collection is first withered, then the leaves are loaded into a container with thick walls and placed in a low-heat oven for 10–12 hours. The steamed raw materials are dumped on the table, the leaves are rolled up in the palms and placed on a baking sheet to dry. The dried leaf is ready for use.

As already mentioned, rosehip leaves can be harvested all summer. Of course, only healthy, undamaged and undead leaves are used for harvesting. Leaf blades are usually torn off without petioles. When drying the sheet, make sure that it does not burn or overcook in the oven. A normally dried product crumbles easily in your hands, the tea leaves are colored to match their natural colors.

An excellent brew is made from fresh or hastily dried leaves, but if they are withered, rolled and dried after fermentation, such tea will delight even the most picky lovers of aromatic drinks.

Dried petals should also be kept in stock all year round. Tea made from them helps relieve cardiac arrhythmia after illness and intoxication. In addition, the petals are an integral part for syrups, on the basis of which a variety of dishes and drinks are prepared.

An excellent brew is also made from rosehip roots. They can be used fresh, thoroughly washed and chopped. Try lightly frying the dried roots - this will make the drink very unique. The tannins contained in the roots will add strength to the infusion, so it is good to add ground roots to almost all tea infusions made from leaves (1 part root and 4 parts leaves) or fruits of plants, especially rose hips.

Rosehip roots are harvested in early spring or late autumn. A decoction of them is both tasty and healthy.

Harvesting rose hips.

From ancient times in Rus' they used infusions from dry fruits and roots. And even today, few people will refuse a drink infused with the fruits of the most vitamin-rich plant - rose hips. This treat will also please your guests. You just need to be able to process this gift of nature and thoughtfully arrange the tea party.

It is recommended to collect fruits for future use in September-October, when they accumulate the greatest amount of ascorbic acid. But the harvest time may vary depending on ripening conditions from mid-August until frost. When ripe, the fruits become bright red and soft. For drying, it is recommended to take fruits that are slightly unripe, hard, fragile with a shiny, or less often matte, surface. Rose hips taste sour-sweet, slightly astringent. Dried fruits of spherical, ovoid or oval (to highly elongated spindle-shaped) shape, 0.7–3 cm long and 0.6–1.7 cm in diameter are the highest quality.

The fruits should first be sorted out, the spoiled ones should be removed, but not washed, but immediately begin to dry in the oven, laid out on metal sieves. The initial drying temperature is 40 degrees Celsius, gradually increasing it to 60 degrees. The oven door must be kept ajar.

After the fruits have dried, they must be poured into a tightly closed wooden box to “sweat”, that is, to equalize the humidity. Drying time – 8-10 hours, “sweating” 2-3 days.

If you use rose hips as tea leaves, then it is better to slightly crush the fruits before drying. Of course, at home there are no special crushers, so they use mortars, coffee grinders, and meat grinders. Please note that contact with metal parts causes the destruction of vitamin C, so it is advisable to use the simplest old method for processing - a wooden mortar or masher. In addition, a coffee grinder or mixer destroys rosehip seeds, which can significantly spoil the appearance of the finished product and change its taste. For the same reasons, you should not crush the rose hips after roasting.

Dry the fruits carefully, avoiding burning. A burnt product will taste bitter when brewed and will not give the expected results. For whole fruits, only slow drying is used, otherwise they will be burned on the outside and remain raw on the inside.

Storage of dried products.

Protect dried rosehip fruits, leaves and roots from moisture. It is recommended to store them in a dry and dark place: in jars, cardboard boxes or fabric bags. It is better to line the boxes with waxed paper. Both boxes and bags must be clean, dry, and free of foreign odors. Do not place sharp-smelling objects or foods near the tea, as well as fresh vegetables and herbs, otherwise the dry tea leaves may become damp and moldy. Optimal temperature storage - about 0 degrees Celsius.

To avoid destruction of the vitamin complex, rose hips should be stored in a dark place. Sometimes tea leaves are sprinkled with granulated sugar on top.

Dried foods can become moldy when exposed to moisture, and sometimes bugs infest them. So review your inventory from time to time. In case of spoilage, sort them out, spread them on a baking sheet in a thin layer and dry them for 20–30 minutes in the oven at a temperature of 55–60 degrees Celsius. In some cases, it is enough to keep the dried preparations in the cold for a week. After this, store in tightly closed jars in a dry place. Linen bags with rose hips should be kept suspended in a draft or in a ventilated area.

8. Recipes of healers

We have already talked about the wide range of medicinal effects of rose hips.

In folk medicine, rose hips have long been used as a multivitamin that regulates the motor-secretory function of the gastrointestinal tract, promotes the secretion of bile and improves metabolism. It is included in a variety of preparations used to treat hypertension, atherosclerosis, anacid gastritis, gastric and duodenal ulcers, liver and biliary tract diseases, kidney diseases, blood diseases, female diseases, etc.

It is useful to use rosehip separately in the form of an infusion, especially in the autumn-winter season. At the same time, people who constantly, with short breaks, take an infusion of rose hips, experience a significant increase in performance and general resistance to various infectious diseases. Additionally, strong green tea with rosehip extract added instead of sugar gives good results for headaches.

Flower petals boiled with honey are used to treat erysipelas and are given to children for various childhood diseases.

Galls (growths on roots) and roots of rose hips contain many tannins and are used as astringents. A decoction or vodka tincture is prepared from the roots and used for diarrhea.

In Tibetan folk medicine, rose hips are used to treat neurasthenia, atherosclerosis and pulmonary tuberculosis.

In Chinese medicine, rosehip roots are used as an anthelmintic and digestive aid.

In Bulgaria, rose hips are widely used as a tonic and multivitamin. It is prescribed for loss of strength, exhaustion and to increase the body's resistance to infectious diseases.

We offer you some recipes from healers. Some of them are officially confirmed by science and are used in medical practice, and some have not yet been studied, but are passed from hand to hand. We advise you to consult your doctor before using them.

Rose hips have long been used as a diaphoretic for colds (flu, catarrh of the upper respiratory tract) in combination with other medicinal plants. As a rule, decoctions and infusions from them are used.

A decoction of rose hips and dried raspberries.

You will need:

rose hips – 80 g,

common raspberry fruits – 100 g.

Pour boiling water over whole fruits at the rate of 1 tbsp. l. for 2 glasses of water. Boil for 10 minutes, then leave the infusion for a day in a dark place in a well-sealed container. Then strain it and drink 1/3 glass 2 times a day before meals. Used to improve appetite and regulate the activity of the stomach and intestines.

Vitamin infusion.

You will need:

rose hips – 30 g,

raspberry fruits – 10 g,

stinging nettle leaves – 20 g.

Grind the rose hips with a wooden mortar and mix with the rest of the ingredients. 1 tbsp. l. collection, pour 2 cups of boiling water, close the container tightly and leave the mixture for 15 minutes. Take 1 glass 2 times a day as tea as a preventative measure.

Rose hips are also used in the treatment of conjunctivitis and inflammation of the mucous membrane of the eye. For external use, infusions of flowers and fruits are used: for 20–30 g of dry raw materials, 1 glass of boiling water is required. Leave for 2 hours. In case of inflammatory phenomena, eye rinsing is usually required. This is done as follows.

Several pieces of sterile cotton wool are placed on a saucer washed with hot water. Moisten the cotton wool with the infusion and begin rinsing: use the thumb and forefinger of your left hand to separate the eyelids, and with your right hand pour generously moistened cotton wool onto the inside of the lower eyelid. You should water it so that the liquid does not spread over your face. To do this, a piece of cotton wool is placed around the eye and held with the free fingers of the left hand. The head should be tilted towards the eye being washed. After rinsing, lower your eyelids and wipe the area around the eye with a clean cotton swab.

Fresh rose hips are useful for improving vision.

Tea to restore vision.

You will need:

dry ground fruits - 1 tbsp. l.,

water – 2 glasses.

Brew dry ground rose hips with boiling water, boil for 5 minutes, leave for 1 hour. Drink 1/2 glass 2 times a day.

Infusion and juice of rose hips is used in the treatment of gastritis with low acidity. Fresh infusion is good for children to drink 0.5–1 glass per day.

Painkiller for diseases of the stomach, intestines and liver.

You will need:

crushed rosehip roots - 1 tbsp. l.,

water – 300 g.

Wash and chop the roots thoroughly, add boiling water and boil for 15 minutes over low heat. Leave for 2 hours, strain. Drink 1/4 glass 3-4 times a day before meals. The dose is designed for a child 7-14 years old.

Traditional healers use rose hips to treat polio in children. This disease primarily affects children under the age of 7 years. In the initial stage of acute polymyelitis, against the background of elevated temperature, catarrhal symptoms occur in the upper respiratory tract (sore throat, bronchitis, rhinitis). Then general symptoms of irritation of the nervous system are observed: headache, blackout, weakness, lethargy, drowsiness or, conversely, insomnia. Rosehip infusion and syrup are recommended for children at all stages of the disease.

For diabetes mellitus, the following collection is used:

crimson-red hawthorn fruits – 3 parts,

cinnamon rose hips – 3 parts,

common bean pods - 5 parts,

blueberry leaf – 7 parts,

large plantain leaf - 3 parts,

black currant leaf – 3 parts,

peppermint leaf - 2 parts,

black elderberry flowers – 2 parts,

flax seeds – 2 parts.

2 tbsp. l. seeds pour 500 ml of boiling water. Boil in a water bath for 15 minutes, then strain. Drink 1/2 glass throughout the day.

Cocktail for ulcers.

This recipe is only suitable for patients with high acidity.

You will need:

rose hips – 50 g,

motherwort herb – 15 g,

St. John's wort herb – 15 g,

dried herb – 15 g,

mint leaves – 15 g,

water – 2 cups (500 ml).

2 tbsp. l. Pour 2 cups of water over the herb mixture, bring to a boil and remove from heat. Cover tightly with a lid and leave for 2-3 hours. Then any syrup is added to the strained broth to taste. Take 1/2 cup 2-3 times a day.

For diseases of the urinary system, it is recommended to collect from rose hips, dill seeds, carrot seeds, dried black currants, burdock root, chicory root - 1 part each and dried rowan fruits - 2 parts.

1 tbsp. l. pour 200 ml of hot boiled water over the mixture, heat in a water bath for 30 minutes in a sealed container, let it brew for 10 minutes, then strain. Take warm, 1/2 cup 3 times a day.

An infusion of fruits and a decoction of seeds are taken orally for cholelithiasis. To prepare a decoction of seeds you will need 1 tsp. rosehip seeds, which should be poured with 1 cup of boiling water and kept in a hot water bath for 10–15 minutes. Then let it brew in a warm place for 1-2 hours. Strain the mixture, take 2 tbsp. l. 3–4 times a day.

Medicinal tea made from dry crushed rose hips and the following plants will help to reduce the impact of heavy physical labor on the body and restore performance: sage leaves, mint, oregano, chamomile flowers. All tea components are taken in quantities of 25 g.

Mix the herb mixture thoroughly. Then 2 tbsp. l. dry mixture, pour 500 ml of boiling water and, without boiling, leave for 8 hours. Drink 1/2 glass after breakfast and lunch and 1 glass of tea at night.

People engaged in mental work often suffer from migraines and insomnia. If insomnia is not a consequence of any disease, it can be dealt with by the body itself.

Start with evening walks in the fresh air 1-2 hours before bedtime. You need to walk slowly, with a rhythmic step, and periodically take deep breaths. You can’t have a big dinner at night, and you shouldn’t engage in intense mental work.

Before going to bed, it is good to take a warm foot bath for 10 minutes. Regular intake of plant infusion will help restore sleep:

rosehip – 2 parts,

hawthorn – 1 part,

marsh cudweed and thyme - 2 parts each,

valerian root and rhizomes – 3 parts,

motherwort – 3 parts.

2 tbsp. l. collection, pour 250 ml of hot boiled water, close the lid and heat in a water bath for 15 minutes. Then let it brew for 45 minutes, strain, and squeeze out the rest. Take the infusion 1/2 cup 2 times a day - after lunch and before bed. In a week you will feel that you have become calmer, nervous tension has subsided, your health has improved, and your sleep is improving.

The following collection is used as a cough remedy:

You will need:

thyme herb (thyme) – 10 g,

femur root – 10 g,

spring primrose root – 10 g,

rosehip flowers – 10 g,

marshmallow root – 10 g.

Mix crushed plant roots and rosehip flowers. 1 tbsp. l. Brew the collection with 1 cup of boiling water, heat in a water bath for 20–30 minutes, leave for an hour. Take 1 tbsp. l. (children – 1 tsp.) 3 times a day. Used for bronchitis, tracheitis, pneumonia as an antitussive and expectorant. The same infusion, but in a lower concentration, can be used to rinse the mouth with inflammation of the gums and throat, and with inflammatory processes in the pharynx.

Rosehip petals have astringent and tonic properties; they are used as a fixative and hemostatic agent. The buds that barely open are endowed with these qualities to the greatest extent. They need to be collected on a cool, dry morning, dried in the shade, and stored in a well-closed container.

A decoction of wild rose petals is an effective gargle for sore throats and acute respiratory diseases.

To prepare a decoction of the petals you will need:

rosehip petals – 40 g,

water – 2 glasses.

Brew the flowers with boiling water, simmer in a water bath for 5–7 minutes, and let steep. Use warm to gargle at least 3 times a day.

A decoction of rosehip and linden flowers.

You will need:

rosehip petals – 30 g,

linden blossom – 20 g.

Brew 2 tbsp. l. flowers with 2 cups of boiling water, boil for 7-10 minutes, then strain and drink like tea, as a diaphoretic and antipyretic, 1-2 cups hot, at night.

This decoction is also used as an anti-inflammatory agent for gargling for tonsillitis and pharyngitis.

Rose hip flower vinegar.

You will need:

rosehip flowers – 100 g,

vinegar 6% – 1 l.

Pour vinegar solution over the flowers, close tightly and leave for 8 days at room temperature. This healing remedy is used to gargle for sore throats, catarrhs, etc. 1 tsp. vinegar is diluted in 1 glass of warm boiled water.

Living water.

Probably everyone has heard or read Russian folk tales, knows about living water, which healed heroes and good fellows who found themselves in trouble, and restored them to health. Do you know that such water actually exists, and not in some distant overseas kingdom-state, but on our native land, right under our feet? The secret of its preparation was possessed by healers many centuries ago and they used the most common medicinal plants, including rose hips, for this miraculous drink. It is believed that a decoction of “living water” strengthens a person’s internal and external health, calms the soul, and restores strength and vigor. We advise you to check the effectiveness of the “fairytale” drug.

You will need:

wild chicory roots – 200 g,

cinnamon rose hips – 100 g,

prickly hawthorn fruits – 100 g,

creeping wheatgrass roots – 100 g,

great plantain leaves – 100 g,

stinging nettle leaves – 100 g,

herb dog nettle heart – 100 g,

Lungwort herb – 100 g,

roots with rhizomes of blue cyanosis - 100 g.

Grind the mixture of these plants and mix. For treatment, take 2 tbsp. l. mixture, add 1 glass of water and boil over low heat for 5 minutes, then leave for 4 hours. Drink 50 ml 3 times a day 30 minutes before meals.

It is best to store “living water” prepared for future use in new oak barrels that have bactericidal properties.

9. Cosmetics

Facial skin care.

One of the ancients argued that there are no ugly women, there are only women with bad skin. And it’s hard to disagree with this.

To look beautiful and attractive, you need to properly care for your facial skin. The same all-powerful rosehip can be a significant help in this case.

The condition of the skin, like hair, is directly related to the metabolism in the body. Any imbalance sometimes leads to depressing consequences and is reflected primarily in appearance. Probably, there is no need to remind once again about the need to lead a healthy lifestyle: do not abuse alcohol and tobacco, alternate work and rest, move more, spend time in the fresh air and eat rationally.

But with age, as well as under the influence of stressful situations - we often get upset, acutely feel a lack of time or experience tension in relationships with others - the skin begins to experience a deficiency of vitamins, hormones, microelements, water, proteins, etc. All these components are accumulated in a humble plant - a wild rose, which will help you maintain health and beauty if you remember its existence.

First of all, include a variety of rosehip drinks in your daily diet to compensate for the lack of vitamins. We have already noted above that the largest amount of them is contained in the cinnamon and wrinkled rose. By the way, these are the varieties that are used in the perfumery and cosmetics industry for the production of creams, shampoos, lotions and detergents. The seeds contain fatty oil, the roots and leaves contain tannins, and the fruits themselves contain a whole storehouse of unique compounds that have a beneficial effect on the skin and nourish it.

Most often in cosmetics, infusions and creams are used - aqueous extracts from different parts of the plant. To prepare them, leaves, flowers, fruits or roots are thoroughly crushed. After heating a pre-enamel saucepan or bowl for 15 minutes in a boiling water bath, pour crushed plant materials into this dish, fill it with water at room temperature, close the lid tightly and heat in a water bath: decoctions - 15-30 minutes, infusions - 7-10 minutes . Decoctions are cooled at room temperature for 10 minutes, and infusions - 45–60 minutes. Then filter through cheesecloth. Boiled water is added to the resulting liquid to the original volume.

It is useful to wipe your face with an infusion of rosehip flowers or petals instead of washing your face if the skin does not tolerate water well, becomes tight, or peels.

A good effect for dry, aging skin is given by washing with a decoction of rosehip fruits or petals with the addition of milk or cream (1 tbsp milk per 1 glass of decoction).

To soften and strengthen wrinkled, dull skin, use an infusion of rosehip petals.

You will need:

fresh rosehip petals - 2-3 tbsp. l.,

water – 1 glass.

Pour boiling water over the rosehip petals, close the lid tightly and leave for 10 minutes until warm, then strain. Soak a linen napkin in the infusion of petals and apply it to the face as a compress. The duration of the procedure is 10 minutes.

To tighten the pores on the face, use lotion made from rosehip petals.

To prepare it you will need:

rosehip petals – 20 g,

lemon juice – 1 tsp,

water – 1 l.

Pour hot water over the petals and boil for 5–7 minutes. Add lemon juice. Cool with the lid closed and strain. Use to wipe the skin of the face.

If you have to work outdoors for a long time or prolonged exposure to the sun dries out your skin, protect your face from peeling with dry herbal lotions. To do this you will need:

linden blossom – 3 parts,

chamomile – 2 parts,

rosehip petals – 1 part,

mint leaves – 1/2 part.

Mix all ingredients. Take 2 tbsp. l. collection and pour a glass of boiling water. Leave in a sealed container. Use chilled.

A chapped, hot face should not be immediately washed with cold water. You need to let the skin cool, and then wipe it with a swab soaked in the infusion to clean the pores. After this, you can apply lotions.

A lotion for oily skin is prepared from rosehip roots, which tightens pores.

You will need:

rose hip root – 1 tbsp. l.,

mineral water – 1 glass,

lemon juice – 1/2 tsp.

Finely chop the root, peeled and washed in cold water, and pour boiling water over it. mineral water, cool, strain through cheesecloth, add a few drops of lemon juice.

Wipe the skin morning and evening for 2 weeks.

A decoction of rosehip root can also be used instead of washing for inflammation of the facial skin.

You will need:

crushed rosehip root - 2 tbsp. l.,

water – 500 ml.

Prepare the decoction in a water bath, steaming the mixture for 20–30 minutes, cool, add boiled water to restore the original volume. Moisten gauze pads with this decoction and apply to the face for 5-10 minutes, repeat 2-3 times. This procedure is done twice a day - morning and evening - instead of washing.

One of the effective remedies in the complex treatment of acne is an infusion of rose hips with cucumber and honey.

You will need:

peeled and crushed rose hips - 2 tbsp. l.,

chopped cucumber – 3 tbsp. l.,

honey – 1 tsp.

Pour crushed rose hips and cucumber with 1 cup of boiling water, cover with a lid and leave for 2-3 hours. Then strain the mixture and add a spoonful of honey, stirring until completely dissolved. You can wipe your face with a cotton swab dipped in this liquid after washing, or you can moisten the skin and wait until it dries. After 30–40 minutes, rinse your face with cool water.

The same composition of the original products can be used as a face mask, which perfectly nourishes the skin and gives it a soft matte tint. If your skin is dry, you won't need honey.

Place the mixture on gauze and apply the mask to your face and neck. After 15 minutes, wash your face (with the same rosehip infusion) and lubricate your skin with cream. The mask stimulates metabolic processes in the skin and smoothes wrinkles.

If the skin is very dry, wipe it with an oil infusion of rose hip petals (infuse 1 part of the flowers in 2 parts of boiled vegetable oil for 3 weeks).

Cosmetic face masks made from fresh crushed rosehip leaves, containing vitamins and minerals necessary for the skin, are also useful. The masks are applied to the skin lubricated with cream for 10–15 minutes.

A water infusion of rose hips will help get rid of painful cracks in the corners of the mouth. Gently lubricate them 1-2 times a day with a cotton swab.

Petals of a freshly prepared decoction are applied in the form of lotions to the eyelids to remove signs of fatigue and restore shine and beauty to the eyes. Such lotions are useful for those who spend a lot of time at the computer or are busy with work that requires increased eye strain.

Men are usually not interested in cosmetics. But sometimes after washing, an unpleasant feeling of skin tightness appears. To avoid this, use rosehip vinegar, the recipe for which is given in the previous section. Try washing your face with soft water, made up of 0.5 liters of boiled water with the addition of 1 tsp. rosehip petal vinegar.

A safety razor is better at shaving soft hair. Therefore, before shaving, it is useful to put a hot compress of rosehip infusion on the skin. This helps eliminate irritation and perfectly nourishes the skin.

Hair care.

Hair loss can be caused by chronic diseases of the gastrointestinal tract, thyroid diseases, and infectious diseases. Other reasons include a lack of microelements in food: iron, sulfur, B vitamins; errors in the diet - excess carbohydrates, fats, spicy and smoked foods. Familiarization with the qualitative composition of rose hips makes it quite clear and justified to use it in food and use it to eliminate the causes of hair loss.

A decoction of rosehip roots is recommended along with burdock roots, and this is known to be a very effective remedy against hair loss, dandruff, and itching. To enhance hair growth, prepare a decoction of dried wild rose roots. They are harvested in late autumn or early spring. To prepare this decoction you need 1 part finely chopped dried roots and 10 parts water. Boiling time over low heat is 10–15 minutes, leave for 2–3 hours. Rub the prepared broth into the hair roots or rinse your hair with it after washing your hair.

If this broth is evaporated to half the volume, add 2 tsp. rosehip oil, close tightly and leave for 12 hours in a warm place to infuse, you will receive an ointment to strengthen your hair. It should be periodically rubbed into the roots of clean hair.

Feet care.

A decoction and infusion of the roots helps relieve tired legs, heals cracks and abrasions on the legs, softens the skin and soothes itchy skin. The proportion for the bath is 1:10, the duration of the procedure is 20 minutes.

To eliminate sweaty feet, use baths with the addition of rosehip vinegar (1 glass per basin of water). This procedure improves blood supply to the feet. When finished, dry your feet thoroughly and sprinkle with talcum powder or lubricate with foot cream.

Hand care.

Naturally, hand care also does not exclude the use of rose hips. To protect your nails from splitting and reduce the formation of hangnails, try systematically lubricating them with rosehip oil for 2-3 weeks. The oil is also an excellent disinfectant for damaged skin around the nail and for healing wounds.

When your hands are red, contrasting baths with a decoction of rosehip leaves or fruits have a positive effect. Immerse your hands alternately in warm and cold baths 10-15 times, ending with a cold one. After this, massage your hands with a nourishing, fortified cream, such as commercially available rosehip cream.

For sweaty palms, use five-minute baths of vinegar water - 3 tsp. rosehip vinegar per 1 liter of water - or a decoction of rosehip roots.

Body care.

A decoction of the roots can also be added to the water if you decide to take a bath. Even babies are bathed with an infusion of the petals; such baths have a beneficial effect on the nervous system, and in addition, help cleanse the skin and increase its protective properties.

Aromatherapy.

It is no coincidence that pink rosehip flowers receive attention in aromatherapy - inhaling rosehip vapor has a calming effect on the body, eliminates headaches, migraines and, in general, improves mood. When cleaning your face at home, use wild rose flowers or petals.

Place a handful of petals in a colander and place it in a saucepan or bowl of boiling water - the aroma of forests and meadows will immediately appear in your apartment, bring back pleasant memories, and add a major note to your mood. Remove the pan from the heat, cover your head with a terry towel and immerse yourself in the steam of flowers for 10 minutes. Avoid scalding steam - it is harmful to the skin. A steam bath cleanses the pores; inhaling the petal aroma is also effective for sore throats, acute respiratory diseases and runny nose. At the end of the procedure, lightly rinse your face with cool boiled water and pat dry with a clean napkin.

Apply a cream that suits your skin or use a lotion. Lie down for a while with your eyes closed - you will feel that tension and excessive excitement have disappeared, that new strength is filling you. Take any drink made from rosehip and look at yourself in the mirror - isn’t this mighty rosehip a magician!

10. Rose hip drinks

Please note that you should not use copper or iron utensils to prepare vitamin drinks.

Vitamin infusion.

A vitamin infusion is prepared from dried rose hips (whole and peeled berries): 1 tbsp. l. whole fruits, pre-chopped, pour 1 cup of boiling water (if peeled fruits are used, 2 cups of water will be needed), heat and boil for no more than 10 minutes. Then remove the dishes from the heat and leave for 24 hours to stand (leave the peeled fruits for no more than 3 hours), after which strain the infusion through cheesecloth and take 1/4, 1/2 cup 2-3 times a day.

To improve the taste, you can add sugar, sugar syrup or fruit juices to the infusion. It is recommended to prepare it daily, but for no more than 2 days. Store the infusion in the refrigerator.

Juice with pulp.

To prepare this juice, you need rose hips, dried and peeled. Rub the fruits boiled for 10 minutes through a sieve, mix with the water in which they were boiled, and add sugar to taste.

When dry fruits are boiled for 10 minutes, 80% of vitamin C goes into the solution. Vitamin C and P-active substances are released especially quickly and completely when fruits are boiled in a 1% solution of citric acid (2 g per 1 glass of water) for 10 -15 minutes. They last longer in this solution.

If you rub the pulp on a fine hair sieve and add it to the broth, you will get a particularly valuable multivitamin drink.

Rosehip drink with honey.

You will need:

dry rose hips - 2 tbsp. l.,

honey - 2 tbsp. l.,

water – 3 glasses.

Grind the rose hips in a coffee grinder, pour boiling water over them and leave for 10–15 minutes. Drain the broth, pour hot water over the fruits again and bring to a boil again. Combine both decoctions and add honey.

Rose hip jelly.

You will need:

rosehip powder – 1 tbsp. l.,

dried rose hips - 2 tbsp. l.,

sugar – 1 glass,

starch – 1.5 tbsp. l.

Sift the rosehip powder through a sieve. Pour the dried fruits and the coarse rosehip powder remaining on the sieve into boiling water and boil for 5-10 minutes in a sealed container, then strain. To extract vitamins more completely, repeat the operation: mash the fruits well with a wooden pestle or spoon, add 1 glass of water again, boil and squeeze. Combine the first and second decoction. Add sifted fine rosehip powder, sugar and diluted potato starch.

Jelly made from currants, cranberries and rose hips.

You will need:

currants and cranberries – 125 g,

fresh rose hips – 25 g,

sugar – 5 tbsp. l.,

starch - 2 tbsp. l.,

water – 1 l.

Sort the berries, rinse and squeeze out the juice. Cut the rose hips in half and remove the hairs and seeds, pour boiling water over them, add the berry juice and boil everything together for 10–15 minutes. Strain the broth, add sugar, bring to a boil again and, stirring, pour in the starch and berry juice diluted with a small amount of water. Then add sugar to the jelly and cool quickly. With this method of cooking, the color and smell of the berries are preserved and less vitamins are destroyed.

Fruit juice made from rose hips and apples.

You will need:

fresh rose hips - 4 tbsp. l.,

sour apples – 4–5 pcs.,

sugar or honey - 3-4 tbsp. l.,

water – 1 l.

lemon or orange zest, citric acid - to taste.

Finely chop the rose hips and apples, add cold water, boil for a few minutes, strain. Add sugar or honey to the broth, a little orange or lemon zest, and lemon juice or citric acid to taste.

Serve chilled, with ice cubes added.

Juice from fresh rose hips.

You will need:

rose hips – 1 kg,

water – 250 ml,

sugar syrup.

Juice from cinnamon rose hips is made by steaming the seeds and hairs of the fruit in water (1 part water to 4 parts fruit). After boiling, let the rose hips sit for about 1 hour. Pour the cooled steamed rose hips with sugar syrup in a ratio of 1:1 and leave for 20–24 hours. After this, squeeze out the mass. Filter the resulting juice and combine with an equal amount of hot sugar syrup.

Rosehip juice has a pleasant taste, consistency resembles honey, and has high C-vitamin activity.

Cocktail “Vitamin”

You will need:

red beet juice – 2 tbsp. l.,

kefir – 250 ml,

Rosehip juice – 2 tbsp. l.,

lemon – 1/2 pcs.

Mix the ingredients, squeeze out the juice of half a lemon. Instead of rosehip juice, you can use syrup.

Drink "Nectar"

You will need:

rosehip petal syrup - 1 tbsp. l.,

honey - 1 tbsp. l.,

water – 1 glass.

Mix syrup from rosehip petals (see the recipe in the chapter “Rosehip Dishes”) with honey, add 1 glass of warm boiled water. Mix everything, cool - the drink is ready to drink. It is good served with berries or ice cream.

Water infusions of rose hips are prepared from both whole and crushed fruits, as well as from the powder obtained by grinding them. The amount of water may vary depending on the concentration of the infusion you want to receive. Most often, ratios from 1:3 to 1:10 are used, in other words, for 1 part by weight of rose hips, 3, 4, 5, etc. parts of water are added.

To prepare a water infusion, rose hips should be immersed in boiling water for 5-10 minutes, then infused in a tightly sealed container, after which the fruits should be squeezed out and the infusion strained.

Drinks using rose hips are endlessly varied. We recommend preparing rosehip kvass at home. It uses a water infusion of rose hips, which is obtained by infusing whole or crushed fruits twice and some dried berries, such as black currants.

Rosehip kvass.

You will need:

rose hips – 1.2 kg,

currant berries – 0.3 kg,

water – 10 l,

sugar – 1 kg,

yeast – 150 g.

First pour the selected fruits with 8-10 times the amount of water (about 12-15 l), boil for 10 minutes and leave at room temperature for 6-10 hours. Drain the infusion, and pour the fruits again with 6 times the amount of water (8–9 l) and boil again, followed by infusion.

The resulting infusions are merged together, crushed fruits and rubbed through a large sieve are added to them, after which the entire mass is poured into some container (enamel or glass), where baker's yeast and sugar are added. Fermentation occurs within 2–3 days at room temperature. At the end of the fermentation process, filter the kvass and bottle it. During the day, you need to let it brew in a cool place so that the kvass acquires specific taste qualities. From the specified amount of products, 10–12 liters of drink are obtained.

11. Rosehip dishes

In terms of its dietary properties, rosehip occupies one of the leading places among a large number of plants and is a real treasure trove of vital substances - vitamins, microelements, organic acids and pectins. All this has created a very wide popularity for rose hips in preventive and dietary nutrition. Infusions, decoctions, syrups, medicinal teas, jams, marshmallows, marmalades, purees, preserves, jelly, cocktails, candies, mousses, coffee fizzy drinks, liqueurs, fillings for pies, soups, candied fruits - in total more than 100 dishes, seasonings and drinks.

From rose hips, you can prepare a number of products at home that retain their valuable properties and are simple from a technology point of view.

Pickled rosehip.

You will need:

rose hips – 1 kg,

sugar – 40–60 g,

sour berry juice – 200 ml.

For the marinade:

water – 1 l,

table vinegar 6% – 500 ml,

salt – 30 g,

spices and seasonings - to taste (allspice, bay leaf, cinnamon, cloves).

To prepare pickled rose hips, you need to select large and fleshy fresh fruits, clean them of seeds and hairs, and rinse them in cold water. Pour the juice of a berry (for example, red currant or cranberry) mixed with salted water and blanch for 15–20 minutes. After this, place the rose hips on a sieve and, after cooling, place them in glass bottles, pouring boiling marinade to the brim. The marinade is prepared as follows: add sugar, spices, vinegar to the blanching liquid and bring the mixture to a boil.

After a month, the pleasant taste of pickled rose hips is ready. Storage duration in a cool place at a temperature not exceeding 10 degrees Celsius is 6–8 months.

A puree or paste with a high content of vitamins is obtained by rubbing the fruits and subsequent processing. Rose hips boiled for 10 minutes after several hours in water become soft and can be easily rubbed through a hair sieve. The puree is poured with 65% sugar syrup and cooked for 1.5–2 hours with continuous stirring.

To prepare various tasty and healthy dishes, it is good to have syrups from rosehip fruits and petals.

Rose hip syrup.

You will need:

rose hips – 1 kg;

sugar – 1 kg;

water – 6 glasses.

Rinse fresh rose hips, separated from seeds, thoroughly in cold water, then remove hairs and chop. Boil in water for 10 minutes, add sugar and continue cooking for another 15–20 minutes, strain through a sieve and pour into sterilized bottles.

The syrup can be used to prepare various dishes and drinks, and fruit juice can be used for fillings and seasonings.

It is much easier and simpler to prepare syrups from rose hip petals.

Rosehip petal syrup.

You will need:

rose hip petals – 30 g;

sugar – 700 g;

water – 1 l.

Dissolve sugar in water, heat to a boil and pour the resulting sugar syrup over the rosehip petals. Bring the mixture to a boil and leave to cool in a sealed container for 10–12 hours. Store in glass bottles or jars without separating the petals from the syrup.

Rose hip petal mousse.

You will need:

ready-made rosehip petal syrup – 1 cup,

semolina – 1 cup,

water – 1.5 cups,

wine – 10 ml,

chopped nuts – 2 tbsp. l.

Dilute semolina in water and pour the resulting liquid gruel into boiling rosehip petal syrup. Boil with constant stirring for 5-6 minutes. Cool the resulting mass, put on ice and beat with a whisk until a thick foam forms. Serve in vases; the mousse can be poured with syrup and wine or sprinkled with grated nuts.

Rose hip petal dessert.

You will need:

rosehip petal syrup – 1 cup,

cream – 1 glass,

gelatin – 1 tbsp. l.

For vanilla cream:

cream – 1 glass,

flour – 1 tsp,

milk – 1/2 cup,

egg (yolks) – 2 pcs.,

sugar – 4 tbsp. l.,

gelatin – 1 tsp,

vanillin – 1/2 tsp.

First prepare the vanilla cream. To do this, beat the yolks with for the most part sugar, add flour, stirring, add hot milk in a thin stream and, stirring continuously, heat in a water bath until the mass thickens a little. Add swollen gelatin and vanillin. Whip the cream with the remaining sugar, stir in the cooled egg-milk mixture and pour into the prepared pan. When the vanilla cream thickens, pour it with rosehip cream. It is prepared like this: heat the syrup from rosehip leaves (see recipe), add swollen gelatin to it. Cool the mixture and mix with whipped cream. Pour vanilla cream over it.

Divide the cooled dessert into portions, place on plates and serve, pouring sour fruit juice on top, to which rum or cognac is added if desired. You can decorate the top with candied fruit.

Sambuca from rosehip.

You will need:

rosehip syrup – 1 glass,

egg (whites) – 2 pcs.

Beat the egg whites to a strong foam and, continuing to beat, add rosehip syrup one spoon at a time. You should get a white thick mass, the volume of which is three times the original.

Place the Sambuca in vases or rosettes and serve with milk or cream.

Rose hip jelly.

You will need:

rosehip decoction – 3 cups,

sugar – 1 glass,

gelatin – 25 g,

egg whites – 2 pcs,

wine – 100 g.

Beat the whites into a strong foam, add dry white wine, then add sugar and gelatin. Mix all ingredients, pour boiling rosehip broth and place on low heat, covering with a lid. After boiling, cook for 2-3 minutes, then remove the mixture from the heat, let it sit and strain.

Pour the finished jelly into molds and cool.

Fruit soup with rosehip infusion.

You will need:

rose hips - 2 tbsp. l.,

water – 2 glasses,

strawberry jam – 1 tbsp. l.,

citric acid or juice of 1/2 lemon,

apple, orange - 1 pc.

Add a spoonful of strawberry or raspberry jam (or any other jam) to the prepared rosehip broth and stir. Squeeze the juice from half a lemon (or add citric acid at the tip of a knife) into the cooled broth. Cut a small apple or orange into slices and add there.

Serve the soup with small crispy croutons.

Pumpkin-rosehip cheese.

You will need:

pumpkin – 1 kg,

rose hips – 200 g,

sugar – 200 g,

water – 250 ml,

vegetable oil,

Dill seeds.

Peel ripe rose hips from seeds and hairs, blanch for 2 minutes and rub through a sieve or pass through a juicer. Mix the pureed mass with hot sugar syrup made from blanching water and 2/3 of sugar.

Peel the pumpkin from the crust and seeds, cut into pieces, sprinkle with 1/3 of the specified amount of sugar and leave for 2-3 hours to release the juice. Then drain the juice, put the pieces in a cooking vessel, add rosehip juice and cook over low heat, stirring constantly, until the pumpkin is boiled.

Place the finished mass on a clean napkin, shape (compact), tie the ends of the napkin and put under pressure for 2-3 days. Then remove the cheese, grease with vegetable oil and roll in ground dill seeds.

To make cheese, you can use ready-made rosehip juice (see chapter “Homemade preparations”), then a smaller amount of sugar will be required.

We are accustomed to the fact that berries and fruits are a festive addition to our table. In folk cuisine, rose hip leaves were widely used, along with currant, raspberry, grape, linden, and oak leaves for cooking. Try the following dishes made from rosehip leaves and flowers.

Mushroom appetizer with rosehip leaves.

You will need:

dried mushrooms – 5–7 pcs. (fresh – 15 pcs.),

egg – 1 pc.,

chopped rosehip leaves - 1/2 cup,

water – 1 glass,

sour cream – 3 tbsp. l.,

salt - to taste.

Rinse dry mushrooms, add cold water and soak for 20–30 minutes, then drain the water and strain through cheesecloth. Chop the mushrooms, add the same water in which they were soaked, and cook for 10–12 minutes. Add egg, salt, sour cream, chopped rosehip leaves, remove from heat, stir and serve.

Chocolate with rosehip leaves.

You will need:

chocolate – 20 g,

chopped rosehip leaves - 2 tbsp. l.,

carrots – 1 pc.,

water – 1/4 cup,

citric acid – 1 g.

Grate the peeled carrots on a coarse grater, add washed and chopped rosehip leaves, pour hot water with melted chocolate in it. Heat the mixture to a boil and cool, add citric acid.

Pink honey

Would you like to try wild rose petal honey? It has healing qualities, has a pleasant taste and amazing aroma.

You will need:

rosehip petals – 80 g,

Linden honey – 100 g,

water – 1/2 cup.

Pour boiling water over the petals, simmer over low heat for 15 minutes, let sit for a day under the lid. Then add honey, stir well and heat in a water bath until the mass becomes homogeneous.

12. Homemade rosehip preparations

Rosehip compotes.

To prepare compote, use rose hips with large fruits. Ripe fruits are cut, cleaned of seeds and hairs, placed in a saucepan and blanched in boiling water for 2 minutes with immediate cooling. Place in jars, pour syrup (300 g of sugar per 1 liter of water - in which the fruits were blanched, and 4 g of citric acid) and heated at 85 degrees (half-liter jars - 10 minutes, liter - 15 minutes) or kept in boiling water – 3 and 5 minutes respectively.

Rosehip compote and plums.

You will need:

ripe rose hips – 50 g,

plums – 100 g,

sugar – 300 g,

water – 1 l,

citric acid – 2–3 g.

Remove seeds from rose hips, rinse in cold water and blanch for 2–3 minutes. Cut the plums in half, remove the pits, put them in jars along with rose hips, pour in syrup prepared at the rate of 300 g of sugar per 1 liter of blanching water with the addition of citric acid. Sterilize filled jars for 3–5 minutes.

Instead of plums, you can include pears in the compote, which will require twice as much citric acid (4–6 g), or apples.

You will need:

rose hips – 1 kg,

water – 1 glass,

sugar - to taste,

juice of 1 lemon.

Remove hairs and seeds from the fruits and rinse with cold water. Add water and cook until softened. When hot, quickly rub through a sieve, add sugar and lemon juice. Pasteurize the mass at a temperature of 85 degrees Celsius for 5 minutes and place it in hot sterile jars, alternately with immediate sealing.

The puree can be prepared with apples (50% apples and 50% rose hips). In this case, do not add citric acid.

You will need:

rose hips – 1 kg,

water – 1 glass,

sugar – 500–600 g.

Boil the fruits, cleared of seeds and hairs, until softened in water and while still hot, rub through a sieve. Add sugar to the resulting mass and cook over low heat at 105 degrees Celsius, stirring constantly until cooked. When hot, place into hot jars and, covering with gauze, leave until a film forms on the surface of the jam. After this, cover the jars with parchment paper and tie them.

Rosehip jam.

You will need:

rose hips – 1 kg,

blanching water - 1 glass,

sugar – 1–1.2 kg,

citric acid – 2–3 g.

Rinse the fruits, cleared of hairs and seeds, and blanch in boiling water for 2-3 minutes, then place on a sieve and let the water drain. Prepare syrup from sugar and water left over from blanching. Dip the fruits into the syrup and cook the jam in three batches until ready, allowing to stand. At the end of cooking, add citric acid.

Rosehip and cranberry jam.

You will need:

rose hips – 700 g,

cranberries – 300 g,

sugar – 1.3 kg,

water – 1 glass.

Blanch the prepared rose hips together with cranberries in boiling water for 2–3 minutes, then drain in a colander. Use the decoction to prepare syrup (for 1 kg of berries you will need 1 glass of decoction and 1.3 kg of sugar). Dip the berries into the prepared syrup and cook in three batches until tender (105 degrees Celsius), allowing to stand.

Rosehip jam with rowan.

You will need:

rose hips – 600 g,

rowan – 400 g,

sugar – 1.3 kg,

blanching water – 1 cup.

Blanch rosehips, cleared of hairs and seeds, together with rowan berries of the “Nevezhinskaya” variety for 2 minutes, then dip into syrup and cook in three stages until tender, allowing to stand.

Rosehip juice.

The juice is prepared from fully ripe fruits, but not overripe ones, and only with pulp. The fruits are first cleared of seeds and hairs, blanched in boiling water for 2 minutes and rubbed through a sieve or using a manual juicer. A syrup is prepared using the water from blanching (1 liter of water - 200 g of sugar), mixed with the pureed mass, heated to 85 degrees Celsius for 5 minutes and poured into hot jars, immediately sealing them. Shake before use, as it separates during storage, although this does not in any way affect its nutritional value.

Rosehip juice with pulp.

You will need:

rosehip puree – 400 ml,

water – 400 ml,

sugar – 150 g.

Remove ripe fruits from sepals, seeds and hairs. Blanch for 2-3 minutes and immediately rub through a sieve or pass through a juicer. Mix the pureed mass with hot sugar syrup boiled in blanching water, heat to 70 degrees Celsius and pour into prepared jars. Sterilize 0.5 liter jars for 15 minutes, liter jars for 25 minutes.

Rose hip syrup.

You will need:

rosehip juice – 1 l,

sugar – 2 kg,

citric acid – 8 g.

Mix rosehip juice with sugar, bring to a boil over high heat, cook for 5-6 minutes until the sugar is completely dissolved. Then add citric acid, pour into the prepared container and seal.

Rose hip jam.

You will need:

rose hips – 1 kg,

sugar – 400 g,

water – 1/2 cup.

Peel the fruits from seeds and hairs, rinse, place in a saucepan, cover with a lid and steam. Then rub through a sieve, dip the resulting mass into hot sugar syrup. Stir and transfer to prepared jars.

Rosehip compote.

You will need:

rose hips – 1 kg,

sugar – 1.5 kg,

water – 5 l.

Cut the rose hips, cleared of stalks and sepals, into halves and remove seeds and hairs. Rinse and place in boiling water. Boil until softened, then remove from the water and prepare sugar syrup using the broth. Combine it with rose hips, cook a little and leave covered for 12 hours. Boil again and pour into sterile jars. Seal and leave to self-pasteurize under a blanket.

Rose hip jam.

You will need:

peeled rose hips – 1 kg,

sugar – 1 kg,

water – 3 glasses,

juice of one lemon.

Blanch the prepared rose hips for 2–3 minutes in boiling water, drain the water. Prepare sugar syrup using this water. Dip the fruits into hot syrup, add lemon juice and simmer over low heat until the rose hips begin to sink to the bottom. Take out the fruits, put them in prepared jars, filter the syrup and pour it over the fruits.

Compote of apples with rose hips, sea buckthorn and viburnum.

You will need:

apples – 200 g,

rose hips – 100 g,

sea ​​buckthorn – 100 g,

viburnum – 100 g,

water – 3 l.

Cut the apples into quarters and remove the core. Place in an enamel pan, pour in cold syrup and leave in a cool place for 8 hours.

Remove apples from syrup and place in prepared jars, layering with rose hips, sea buckthorn and viburnum. Bring the syrup to a boil and pour into jars. Pasteurize liter jars for 30 minutes at 90 degrees Celsius.

Fruit and berry seasoning.

You will need:

pureed apples – 1 kg,

pureed rose hips – 250 g,

sugar – 400 g,

cinnamon, ginger, cloves - to taste.

Mix the ingredients, place in a cooking vessel, bring to a boil and cook for 20–25 minutes, stirring constantly. At the end of cooking, add spices. Transfer the prepared seasoning while hot into prepared jars. Sterilize jars with a capacity of 1/2 liter for 15 minutes, liter jars for 20 minutes.

You can use pureed blackberries instead of apples.

Dessert made from rose hips and nuts.

You will need:

large rose hips – 1 kg,

walnuts – 2 cups,

sugar – 1–1.6 kg,

water – 1.5 cups,

citric acid – 4 g.

Stuff fresh rose hips, peeled from pulp and seeds, with walnuts or other nuts and cook in sugar syrup in three batches until tender. At the end of cooking, add citric acid.

Jam from wild rose petals.

You will need:

rosehip petals – 125 g,

sugar – 1 kg,

water – 0.5 l,

citric acid 5–8 g.

Wash the petals and place them in the prepared boiling sugar syrup. Cook over high heat in one batch. Add citric acid before finishing cooking. Pour the finished jam hot into prepared dishes.

Another recipe for which you will need:

rosehip petals – 250 g,

sugar – 200 g,

citric acid – 1 g.

Sprinkle fresh rosehip petals with sugar, add citric acid and leave everything for 1 day. Then mash the petals with a wooden pestle until a homogeneous mass is obtained and place in the prepared bowl. Sprinkle sugar on top. Store in a cool place.

Flower petal jam.

For it you will need:

dry rosehip petals – 30 g, fresh – 50-100 g,

sugar – 700 g,

water – 1 l.

To obtain a fragrant, delicate-tasting jam, sugar syrup is first prepared: the specified amount of sugar is poured into water and brought to a boil with constant stirring. When the sugar has dissolved, pour the syrup over the rosehip petals, bring to a boil again and continue to heat over low heat for 3-5 minutes, stirring with a wooden spoon. When hot, place into jars and close with lids.

A vitamin supplement to tea will remind you of summer with its aroma and, in addition, will give you energy, since it will retain a lot of vitamins. It is best to prepare the product in small containers. The quantities of products given below are calculated for a 0.5 liter jar. Store in a cool place.

Aromatic additive made from petals.

You will need:

rosehip petals – 100 g,

sugar – 300 g.

First, pour a 3 cm layer of sugar onto the bottom of a sterile and dry jar, place the same layer of rosehip petals on it and alternate until filled (there should be granulated sugar on top). After 2 days, the contents of the jar can be compacted and more can be added. Readiness – after 2 days.

13. Homemade rosehip wines

Wine made from rose hips is close in composition to the juice of the original product. It contains the same organic acids, mineral salts, tannins and pectin.

If you have already prepared similar drinks from other fruits and berries, then the technological process itself in general terms will not be a discovery for you. The recipes below will suggest new ways to experiment in this area. Perhaps you will create your own, unique family wines, after tasting which your guests will experience pleasant feelings and special pleasure.

It will be interesting for a novice winemaker to master some of the subtleties of making rose hip wines. True, for this you need to be patient and fully follow the suggested tips so as not to experience disappointment.

So, if you managed to collect a generous harvest of rose hips, try, in addition to compote, jam, jelly, etc., to prepare some light natural wine for future use, especially since at home there is an excellent opportunity to make it according to all the rules soundly. When the time comes for tasting, remember the lines of the oriental poet Omar Khayyam:

Wine is prohibited, but there are four “buts”:

It depends on WHO, with WHOM, WHEN and IN MOTION whether he drinks wine.

Subject to these four conditions.

Wine is allowed to all sane people.

Homemade rosehip wines, in addition to their unique taste and aroma, are distinguished by a high content of vitamins and, in moderate quantities, tone the body, increase its resistance to various infections, improve appetite and favor the digestion process.

Some features of making wine.

Any type of raw material (both fresh and dried fruits) is suitable for making rosehip wine. The fruits should be ripe, dark red in color, preferably quite large. Rotten, moldy fruits are not suitable for winemaking.

Many of its taste qualities depend on the container in which you are going to store wine. Therefore, before you start processing fruits into wine, you need to take care of the container. Oak barrels are the best container for fermenting wine (a rarity these days, of course). Glassware - bottles, cylinders, as well as enamel buckets and pans - are perfect for these purposes. Wooden containers made of resinous wood and utensils that have been used for pickles are not recommended. You should not use iron, copper or aluminum utensils - when in contact with their walls, the wine turns black and loses its quality.

After the first removal, i.e. draining the liquid part from the wine raw materials, it can be filled with syrup again (but less sweet) and left for re-fermentation. The longer the drink is aged, the better. Different rosehip wines have different aging periods to obtain the best possible taste - from one to five to six months. The finished wine is filtered and bottled. They should be sealed tightly. The plugs are filled with sealing wax or paraffin.

Wine should be stored at a temperature of 15 degrees Celsius and below. Properly prepared wine is not subject to acetic souring and does not mold at any storage temperature. True, at a temperature higher than the specified one, and even in a container that is not filled to the very top, the wine becomes cloudy, turns brown, oxidizes and acquires an unpleasant taste.

The end of the fermentation process is determined by the taste of the absence of sugar, as well as the clarification of the wine. As a rule, sediment forms at the bottom of the vessel and the wine must be separated from it, or “removed from the sediment.” To do this, the dishes are placed on a raised platform, and the bottle prepared for pouring is placed on the floor. A rubber tube is lowered into the wine so that it is 3 cm above the sediment. From the other end of this tube, clear wine is drawn into the mouth and, when it begins to flow, the stream is directed into the bottle below. The grounds are filtered through a cloth filter.

Smaller vessels are filled with filtered wine, as they must be filled almost to the top. In some cases, the quality and taste of the wine only improves, for example, if you top up the bottle with fresh grape or apple juice. Then the wine is placed in a cold room to settle. After a month, the wine should be removed from the sediment again.

Despite the length of the process of making such drinks, the result will meet your expectations if you strictly adhere to the recipe and storage rules. But a bottle of semi-sweet or semi-dry rosehip wine, decorating your table, will be a small sip of hot summer, gentle sun, a gift from generous nature.

Ladies' drink.

You will need:

rose hips – 1 cup,

raisins – 1 glass,

water – 3 l,

yeast – 15 g,

sugar – 800 g.

Blanch rose hips and raisins in half the amount of water for 2–3 minutes. Pour into the prepared bowl, add sugar, fill to the top with water and add yeast. Cover the neck with gauze and put the wine in a dark, warm place for 45 days. For better fermentation, use larger containers.

Berry.

You will need:

rose hips – 4 kg,

sugar – 2.5 kg,

water – 1.2 l,

vodka – 1.5 l.

Pour boiling water over the prepared fruits, cool, add vodka. Cover the dish with gauze and leave in the sun until the berries float to the surface. Strain the liquid and add sugar. When the sugar has dissolved, pour it into another bottle, add water so that it is filled up to the shoulders and put it in a cold place for 18 days. Then pour into bottles, close with a cork, and fill with resin or paraffin. Store in a cool place.

Semi-sweet wine made from figs and rose hips.

You will need:

dried figs – 450 g,

dried rose hips or peel – 225 g,

sugar – 675 g,

citric acid – 5 g,

pectin enzyme – 5 g,

nutrient – ​​5 g,

wine yeast for Tokaj wine – 5 g.

Chop the figs and place them in a plastic bucket with rose hips. Pour 2.5 liters of boiling water and leave overnight to infuse. The next day, dissolve the sugar in 6 liters of boiling water and pour the syrup into a bucket. Add citric acid, mix well, cover with gauze and leave for 12 hours.

At the same time, the so-called dilution is prepared: pour 280 ml of warm water with 2 tsp of yeast. (10 g) sugar, plug the bottle with a cotton swab and leave for 12 hours.

After 12 hours, pour the mixture into a bucket and place in a warm place, keep covered for 7 days, stirring the wort daily.

Then decant the wort into a large braided bottle, close it with a stopper with a drain tube and keep it like that until the end of fermentation. When the wine begins to clear, transfer the bottle to a cool place, remove the wine from the sediment and add a crushed Campden tablet.

The wine will be ready in a few months. During this time, it must be periodically drained from the sediment until it becomes completely transparent. You can sweeten it to taste and add 1 tsp. potassium sorbitol as a stabilizing agent. When removing wine from the sediment, it is a good idea to top it up with apple or grape juice each time. By the way, rosehips can be replaced with factory-made rosehip syrup.

Sweet basil and rosehip wine (semi-dry table wine)

You will need:

fresh sweet basil leaves – 1 kg (or 60 g dried),

dried rose hips – 175 g,

2 oranges,

sugar – 1 kg,

pectin enzyme – 5 g,

tannin – 5 g,

nutrient (tronosymol) – 5 g,

Wash the basil leaves and chop coarsely. Place in a saucepan with rosehips, pour in 2 liters of boiling water. Remove from heat and leave to steep overnight. Prepare syrup from sugar and 0.5 liters of water, pour it into a fermentation vessel. Add the liquid obtained by squeezing basil and rosehip leaves, orange and lemon juice and cover with gauze. Cool to 21 degrees Celsius, add pectin enzyme, yeast with a little sugar, nutrient and zest.

Cover the fermentation vessel and place in a warm place, stirring daily. After 7 days, pour the wort into a 4.5 liter bottle, add cold water up to the shoulders, cover with a rubber stopper with a hole and a gas outlet tube, and leave until the end of the fermentation process.

When the wine becomes light, remove the sediment, add a crushed Campden tablet and let it sit for several months. Adding apple, orange or grapefruit juice increases the strength of the wine and diversifies its taste. In this case, the amount of water should be reduced. The amount of water can also be changed by dissolving sugar in the sweet basil infusion.

Semi-sweet rosehip wine.

You will need:

rose hips – 900 g,

sugar – 1.4 kg,

citric acid – 5 g,

pectin enzyme – 5 g,

nutrient – ​​5 g,

general purpose wine yeast – 5 g.

Wash the rosehips, cut in half, and mash with a wooden masher. You should not use a mixer to grind the fruits, as this may destroy the seeds, which will give the wine a bitter taste.

Place the prepared fruits in a clean bucket, add sugar and 3 liters of boiling water. Stir until the sugar is completely dissolved. Cool the mixture to 20 degrees Celsius, add the remaining ingredients and yeast mixture. Cover the dishes and place in a warm place for 7 days, stirring occasionally.

Strain the liquid into the bottle through a mesh stretched over a funnel. Close the stopper with a drain tube and leave for fermentation.

After about 3 months, when the wine has cleared, strain into another bottle and add a Campden tablet. Leave for another 3 months, then remove the sediment again and pour into bottles, cap each tightly.

Wine made from fresh rose hips.

You will need:

ripe fruits – 2 kg,

sugar – 3 kg,

water – 7 l.

Place the peeled, washed and lightly cut rose hips on both sides into the prepared bowl. Sugar syrup is prepared in a separate bowl in the indicated proportions. Strain the syrup removed from the heat through a cloth, cool and pour into the bowl with the rose hips. Cover the bottle with parchment paper and leave to ferment at a constant temperature, without moving it to another place.

As the berries settle to the bottom, the readiness of the wine is determined, then the liquid is carefully drained, filtered and poured into bottles intended for storage, which are tightly closed with cork lids and placed in the cellar.

14. Wild rose in your garden

Rosehip is widely used as an ornamental plant for hedges and as a rootstock for cultivated roses.

For the preparation of vitamin products, ordinary decorative rose hips are suitable, but the best bouquet of vitamins is distinguished by the selected form - wrinkled rose hips with fruits weighing about 10 g. In addition to this, the following valuable varieties are recommended for planting: Beguerra, Yubileiny, Krupnoplodny, Cinnamon, July, Iglisty, Daursky, Apple, Felt, Vitamin VNIVI, Vorontsovsky N 3.

On garden plot Places with good moisture supply are allocated for rose hips. Soils suitable for planting fruit and vegetable crops are also quite suitable for growing rose hips.

Planting is carried out in holes and trenches, which are filled with organo-mineral fertilizers in doses used for berry bushes. In dry years, rosehip is demanding when it comes to watering and is responsive to loosening and killing weeds.

The easiest way is to use root cuttings as planting material. To do this, 5-10 days before planting, they are harvested 10–15 cm long in rosehip thickets. Planted under a shovel to a depth of 10–15 cm. The soil surface is kept free of weeds and loose until the shoots appear.

Seedlings from lignified cuttings are planted in spring in well-moistened soil, leaving 1–2 eyes on the surface. The top cut must be coated with garden varnish; this retains moisture in the cuttings. Experienced gardeners advise covering them with transparent film or glass jars to speed up growth and root formation.

At first, the cuttings should be watered daily, but as soon as they begin to grow, water them sparingly as the soil dries out. With this care, the cuttings take root almost 100%, grow quickly and produce large fruits in 3-4 years.

Rosehip seeds are difficult to germinate, and therefore, when propagated by seed, they are stratified immediately after extraction from the fruit, that is, they are kept in a humid environment (sand, peat, moss) for quite a long time, preserving temperature regime 2–5 degrees Celsius. Under such conditions and early sowing, good seedlings can also be obtained. Seeds are planted to a depth of 2–3 cm. For planting, it is better to use two-year-old seedlings.

Root cuttings and seedlings are placed at a distance of at least 0.75 m from each other. In the second year, the rosehip bush begins to bear fruit. After planting, the branches of seedlings are cut to approximately 1/3 of their length. To form a bush with 10–12 branches, only strong root shoots are left. The basal shoots do not branch during the year of growth; inflorescences and late fruits appear on their tops. In the year of appearance, they are not shortened, but cut the following spring to a height of 60-100 cm. Excess shoots are cut out. Old 5-6-year-old stems are rejuvenated by pruning to younger branches or cut out, and in their place well-located, developed basal shoots are introduced into the bush.

By skillful pruning you can achieve a yield of up to 5 kg of fruit per bush. The essence of such pruning comes down to the following: in the first year, the basal shoot is not pruned. In the spring of the second year, the shoot should be cut at a height of 60-70-100 cm, which stimulates the formation of 5-10 first-order branches. By autumn, each side branch produces 3–5 fruits or more. In the spring of the fourth and fifth years, all annual growths located on the stem are pruned in compliance with the same principle - 2-4 buds are left on each branch. If the condition of the branch is good, then the same pruning is applied to six-year-old branches.

As a general rule, skeletal branches older than 6 years should be cut out and replaced with basal shoots.

Amateur flower growers can plant wild rose hips as a decorative hedge using the propagation methods described above by cuttings or suckers. Rose hips bloom from May to July, and all this time you can enjoy the beauty and aroma of wild roses, and the swelling fruits will remind you of the life-giving power contained in the plant. To better preserve the decorative appearance of the hedge, the rosehip stems should be cut low in the fall.

Conclusion

This is where our acquaintance with this amazing plant ends. We hope that it will become more relatable over time. After all, now you know how invaluable the help that a wild rose can provide to a person.

It's no secret that fruits and berries are a source of human health and longevity. The well-known proverb “an apple for dinner and you don’t need a doctor” can be fully applied to rose hips, especially since the number of its beneficial properties far exceeds many other plants. It is not at all difficult to prepare a decoction or infusion from a handful of fruits, the daily use of which (even in small quantities) supplies the body with the vitamins and nutrients necessary for its normal functioning.

Modern pharmacology is rich in a wide variety of remedies for diseases, but how can one not recall the words of the great Russian scientist I.P. Pavlov, who said that “a pound of prevention is worth a pound of treatment.” Rosehip as a preventive remedy is an irreplaceable thing.

Due to the presence of biologically active substances, it is widely used in the treatment of various diseases of the cardiovascular system, gastrointestinal tract, and also has anti-radiation properties.

Rosehip oil, which is prepared from seeds rich in carotene, gives good results in the treatment of burns.

Rosehip infusions can be used by people suffering from stomach ulcers and anemia. Eating them improves digestion, increases appetite, restores strength after illness, and helps with physical stress and fatigue.

In terms of its dietary properties, rosehip occupies a leading place among a large number of plants. As you have seen, it is a real treasury of vital substances - vitamins, microelements, organic acids and pectins. All this has created a very wide popularity for rose hips in preventive and dietary nutrition. We hope that the recipes for dishes and drinks made from rose hips given in the book will replenish your diet and help diversify your table.

Perhaps it was a discovery for someone that homemade wines can be made from rose hips, but these drinks, along with kvass and infusions, have been consumed in Rus' since ancient times.

Nature generously provides everything necessary for both soul and body. With the help of the same rose hips, you can take care of your skin, fight brittle nails, and make your hair healthy. No wonder it is included in many creams and balms, detergents and shampoos produced by industry.

All this allows us to judge how wide the scope of this plant is. That is why rose hips are increasingly appearing in gardens and on summer cottages. A flowering rosehip bush awakens not only aesthetic feelings, not only gives us beauty, but also offers us to take care of our health without spending significant money.

Tips for preparing fruits, leaves and flowers of wild roses, and the technology for preparing tea leaves will certainly come in handy in the coming summer, when the fragrant rosehip opens its delicate flowers and its matte-shiny berries appear. The use of the unique properties of a medicinal plant, so familiar to us, guarantees health and performance for both adults and children.

Java script is disabled - search is not available...

One of the very common plants that has incredible benefits for the body is rose hips; we will look at a photo and description of the plant in the article. Grandmother's tea based on this plant healed many of us from colds and flu in childhood. No wonder. After all, the red berries of wild roses are endowed with a huge number of beneficial properties and vitamins.

What does the plant look like? Rosehip belongs to the rose family, grows in the form of a bush with rather sharp thorns and oval leaves of a rich green color. The bush blooms in summer. Most often, the inflorescences are pale pink with small rounded petals. The fruits ripen in late summer or the first half of autumn.

Types of rose hips with photos

Rosehip officinalis or common has great benefits. In nature, there are the following varieties of plants.

Black

Black rosehip differs from its relatives in the unusual dark shade of its fruit. The berries contain components such as a large amount of ascorbic acid, thiamine, saturated acids, vitamins and many other substances.

The fruits of the plant are used to treat the cardiovascular system, colds, various inflammatory ailments of internal organs and many other diseases.

May

Rosehip May is another type of rose bush, also called cinnamon rosehip. Berries of this type are rich in vitamin C, B, K and many others. In addition, the composition includes saturated acids, pectin, as well as microelements such as calcium, manganese, potassium, and phosphorus.

Recipes based on the fruits of this variety have beneficial properties for pathologies such as diseases of the kidneys, gall bladder, liver, and stomach. Often, decoctions and teas are used for hepatitis and nephritis.

Wrinkly

Wrinkled rosehip has large berries, up to 3 centimeters in size. This type is widely used both in medicine and in cooking. In addition to the fruits, rosehip leaves and flowers are used. Based on them, aromatic vitamin tea is prepared for the treatment and prevention of many diseases.

Garden

Garden rose hips, another name for decorative rose hips, can often be found in the garden and dacha of many housewives. The bush is a wonderful decoration, as well as an indispensable medicine. It is worth noting that for the preparation of many products, not only berries and leaves are used, but even the roots of the plant.

The bush blooms with flowers of a delicate pink hue with a delicate aroma.

Wild

In nature you can often find wild rose hips, also called wild rose hips. Despite the fact that the plant’s berries are small and the flowers are not very attractive, this variety is not inferior to other species in its beneficial properties.

The fruits are used to prepare aromatic restorative tea, as well as in the form of decoctions for gargling and healing wounds.

Canine

Often inexperienced housewives confuse dog rose with hawthorn. What is the difference between hawthorn and rosehip? Externally, the fruits of these two plants are really similar. You can tell them apart by opening the berries. The hawthorn has a hard seed inside, surrounded by pulp; the rose hip has a seed box.

This variety has anti-inflammatory, disinfecting, and wound-healing properties.

Spiny

Rosehip needle is another type of unusually useful shrub. Distinctive feature The plant is characterized by a large presence of thorns located very close to each other.

Medicinal properties include disinfection of wounds, the ability to relieve inflammation, strengthen the immune system and much more.

Apple

Apple rose hips received this unusual name because of the similarity of the fruits to small red apples.

The plant contains a large amount of vitamins, minerals, saturated acids, as well as microelements necessary for the body.

Also worth noting are varieties such as white rosehip and terry. All of them are healthy and help strengthen the body and increase resistance to many diseases.

Important! The amount of vitamin C in the fruits of the bush exceeds its content in products such as lemon and black currant.

Composition and use of rose hips

The composition of wild rose includes the following components:

• ascorbic acid;
• flavonoids;
• useful acids;
• tannins;
• sucrose;
• cellulose;
• minerals and trace elements.

Often, when treating wild roses, patients wonder which rosehip is healthier: round or oblong? It is impossible to give a definite answer to this question. Different varieties of plants are useful in their own ways.

The beneficial properties of rosehip are as follows:

1. The fruits of the bush are indispensable for blood diseases, as well as for cleansing the body of waste and toxins. A decoction of berries normalizes blood pressure and cholesterol levels.
2. During epidemics of colds, red fruits have an excellent immunomodulatory and restorative effect.
3. Rosehip roots are used as a good astringent.
4. Diuretic and choleretic effects provide the possibility of treating pathologies of the kidneys, liver and pancreas.
5. The ripe product is brewed as a tea to treat coughs, bronchitis and bronchial asthma.

In addition, aromatic tea with fruits and leaves can have a calming effect. It is recommended to take it for severe fatigue, sleep disturbances, nervousness, stress and other disorders of the central nervous system.

Important! Due to the large amount of vitamin C, wild rose berries should be used carefully by patients with high stomach acidity and dental diseases.

Recipes

The use of raw materials is very diverse. We propose to consider several popular remedies for the treatment of certain ailments.

Cough collection

To soften a strong dry cough and improve expectoration, the following medicine is recommended: take 2 tablespoons of crushed wild rose fruits, marshmallow root, licorice, and coltsfoot herb. Mix the products thoroughly and brew with a liter of boiling water. After cooling, take 2-3 glasses per day. You can add honey or sugar for taste.

Stomach treatment

For intestinal disorders, excessive gas formation and other dyspeptic disorders, experts recommend the following remedy: pour a tablespoon of crushed berries into a glass of boiling water and leave to brew for 12 hours. After this, the medicine is filtered and taken 30 ml three times throughout the day. The course of treatment is 10-12 days.

For inflammatory diseases of the genitourinary system

For various inflammations of the kidneys and urinary organs, you should drink a decoction of red fruits and leaves of the plant. To do this, berries and crushed dry leaves are poured with water in a ratio of 1:3 and the medicine is placed in a water bath. Simmer the product over low heat for 30 minutes. After this, the drink is taken 2 tablespoons three times a day.

To strengthen the body during the cold season, it is recommended to drink aromatic vitamin tea. The drink will perfectly boost your immunity and help you cope with colds and flu faster.

Nature has given us many useful gifts, use them with pleasure and be healthy!

Rose hip

a brief description of. May rose, or cinnamon, - Rosa majalis Herrm. (R. cinnamomea L.) is a shrub from the Rosaceae family up to 2 mu high with thin twig-like branches covered with shiny brownish-red bark. At the base of each leaf there are two hooked thorns, so the bush is very prickly. The flowers are solitary, less often collected in groups of 2-3, fragrant, large, up to 5 cm in diameter. Rose hips bloom in May-July. Rose hips are yellowish nuts about 5 mm long, ripen in August-September and remain hanging on the bushes until winter.

May rosehip is widespread in the temperate zone of Eurasia - from Western Europe to Eastern Siberia. In our country, it is found in the forest and forest-steppe zones of the European part of Russia and Siberia. It grows in sparse forests, on the edges, clearings, clearings, in ravines, and river valleys.

Other species of this genus are also common in Russia: Albert's rosehip (Rosa alberti Regel), found in Altai; naked rose hips (Rosa glabrifolia), growing in the Volga region, the Ural regions and Western Siberia; Dahurian rosehip (Rosa davurica Pall), common in Eastern Siberia and the Far East; needle hips (Rosa acicularis bindL), found in the eastern regions of the European part, in Siberia and the Far East; loose rose hips (Rosa laxa Retz.), growing in the Altai mountains. Of particular note is the wrinkled rose hip - Rosa rugosa Thunb, whose natural range is limited to the Far East. But it is cultivated for decorative purposes throughout Russia. This species is attractive because it has the largest hypanthium among Russian rose hips - 2.5-3 cm in diameter. True, the vitamin C content in it is noticeably inferior to other types.

Rosehip is the most important vitamin plant, a natural vitamin concentrate: it contains up to 20% (by dry weight of the pulp) ascorbic acid (vitamin C), they are rich in carotene and carotenoids (provitamin A), they contain vitamins B, as well as K and PP, sugars, pectin, organic acids (citric, malic and others), dyes, cobalt, copper, manganese, iron, etc. Moreover, natural ascorbic acid is contained 10 times more than in black currants, and 50 times more, than in lemon.

Medicinal value. The fruits, petals and roots of rose hips have long been used for medicinal purposes. Since time immemorial, folk medicine has used rose hips to treat runny noses, colds, toothache, inflammation of the gums and throat, palpitations, belching, nausea, and vomiting. And scientific medicine recognizes its healing properties, especially in the treatment of inflamed liver and gallbladder. Rose hips have an anti-sclerotic effect; their influence reduces cholesterol levels in the blood. The combination of microelements with a high content of ascorbic acid in rose hips contributes to the positive effect fruits on the hematopoietic system, this allows us to consider rosehip an effective remedy in the complex treatment of many diseases: pneumonia, anemia, toxicosis, atherosclerosis, hypertension, exhaustion of the body, colds, infectious diseases, cholecystitis, hepatitis, various gastrointestinal diseases, diarrhea, kidney stones , bronchial asthma, blood diseases.

As a multivitamin, rosehip is included in many dosage forms; syrup, vitamin P and C tablets and other drugs for the prevention and treatment of hypovitaminosis are made from its fruits. Concentrated extract of dog rose hips (Rosa canina) (holosas) is used for cholecystitis and hepatitis. In Bulgaria, the drug rozopol, which has choleretic, antiallergic, bacteriostatic and antisclerotic effects, was isolated from the petals of local rose hips; it is effective in treating inflammation of the gallbladder (sometimes even destroying gallstones), cardiovascular diseases, bronchial asthma, and various allergies. In Romania, the drug aftolizol was created, consisting of an extract of rose hips petals mixed with honey, it is used against internal infections. In Russia, a fat-soluble rosehip preparation, carotolin, is produced, which is prescribed externally in the form of ointment dressings for the treatment of chronic, difficult-to-treat eczema, trophic ulcers, and neurodermatitis. Traditional medicine believes that the greatest healing effect for most diseases comes from using an infusion of fresh rosehip flowers, so you must not miss the moment of flowering and carry out at least a 2-week course of treatment with this infusion. This is especially useful for those who suffer from cardiovascular diseases. You can stock up on dried flowers for the winter.

Traditional medicine recipes.

For the treatment of urinary and cholelithiasis: 1 tbsp. a spoonful of roots is brewed in a teapot and left for 45 minutes. Drink 1/3 glass on an empty stomach once a day.

For ulcerative colitis: boil 200 g of crushed seeds, raw and dry fruit pulp for 15 minutes in 0.75 l of vegetable oil; leave in a water bath for 5 hours, cool, squeeze in a juicer, strain. Use 50 mg as a microenema at night for 10-15 days.

A decoction of the roots is taken for inflammation of the bladder, and also as an appetite stimulant and astringent for gastrointestinal diseases: 2 tbsp. Pour 1 cup of boiling water over spoons of crushed roots, boil for 15 minutes, leave for 2 hours, strain. Drink 1/2 glass 4 times a day before meals.

Take 10 crushed fruits, pour 1 cup of boiling water, boil for 3-5 minutes, leave for 4-5 hours. After straining the broth, take 1/2 cup 3-4 times a day for diabetes.

A decoction of the fruits and roots is used for baths for paralysis, “weakness of the legs,” and rheumatism: boil 200 g of finely chopped rosehip roots in 3 liters of water over low heat for 30-40 minutes, without bringing to a boil. Remove from heat, leave for 15 minutes, strain. Add to the bath (temperature should not exceed 38° C). Take a bath for 20 minutes. The course of treatment is 8-10 baths, then replace it with baths with an infusion of juniper fruits and flowers.

Boil two tablespoons of crushed fruits in 0.5 liters of water for 15 minutes over low heat, leave, wrapped, overnight, strain. Drink with honey as tea and instead of water throughout the day. It is used as a general strengthening, tonic, weakening the development of atherosclerosis, increasing the resistance of the aging body to infectious diseases and as a vitamin remedy for diseases of the stomach and gall bladder. Vitamin C is best preserved if dry rose hips are poured with boiling water and kept in a thermos for 10-12 hours.

Pour two tablespoons of crushed roots into 250 ml of boiling water, boil in a water bath for 15 minutes, leave for 1 hour. For constipation, drink in one dose at night. It is advisable to include peaches, seeds, plums and prunes in your diet, both fresh and dried and canned. This decoction also has a diuretic effect. It helps those who suffer from kidney disease.

To cleanse the intestines: grind 100 g of rose hips in a coffee grinder and add warm distilled water to the consistency of sour cream. Leave for 2-3 hours. Then add 1 teaspoon of honey to the resulting pulp. This remedy perfectly cleanses the intestines.

This is interesting. You need to know that in rose hips collected in the middle or northern zone of the country, the amount of vitamin C can be 4-5 times greater than in fruits collected, for example, in Ukraine. Therefore, when using fruits from the southern regions, their quantity taken to prepare the infusion can be doubled or even tripled.

Rose of May (Rose cinnamon, Rosehip May, Rosehip cinnamon) a - fruit b - cross-section of the fruit

Rosehip (Rosa acicularis)

Rosehip (Rosa helenae)

Rose hip (Rosa majalis)

The medicinal properties of rose hips have been widely used in Ancient Greece, in medieval Europe it was considered a medicine “for body and soul.” In Rus', rose hips have long been used as a remedy against bleeding gums and for healing wounds. Rose hip (R. majalis) is a perennial shrub up to 2 m high with thin branches covered with shiny, sparse thorns. As a rule, it blooms in May-July, the fruits ripen in August-September. Other related species also have medicinal properties: R. canina and R. acicularis. felt (R. tomentosa), small-flowered (R. floribunda) and some others. The fruits are collected before frost sets in.

Dog rose (Rosa canina)

Rose hip (Rosa tomentosa)

Galian rose (Rosa centifolia)

Dry in dryers at a temperature of 80-90 ° C, laying out in a thin layer and stirring occasionally. Dried fruits should retain their natural color, smell and taste. Sometimes the fruit is peeled and the seeds and peel are dried separately.

Application: Rosehips are superior in vitamin content to other plants. A water infusion of fruits increases the body's resistance to infectious diseases, weakens the development of atherosclerosis and has a general strengthening, tonic effect. It is often prescribed for anemia, vitamin deficiencies, and pregnancy. An infusion of fruits enhances the regeneration processes of soft and bone tissues and accelerates the healing of wounds, burns and frostbite. Preparation: 1 tbsp. l. dry crushed fruits without seeds are placed in a thermos, poured with a glass of hot water, left for 30 minutes and filtered. Take 1/3 tbsp. 3 times a day after meals. The oil extract “Karota-lin” is obtained from the pulp of rose hips. It is used externally for trophic ulcers.

The drug "Holosas" is used for inflammation of the liver and gall bladder. Rosehip seed oil is effective for bedsores, trophic ulcers, dermatitis and tumors; They treat cracks and abrasions of the nipples in nursing women. For dermatitis, eczema, psoriasis, ulcers and other skin diseases, take 1 tsp of rosehip oil orally. twice a day after meals, and apply oil-soaked bandages to the affected areas.

Belongs to the Rosaceae family. This multi-stemmed a shrub with an erect or climbing stem, mostly deciduous, although there are also evergreen species (in the subtropics). The length of the stems varies from 15-30 cm to 8-10 m, it all depends on the species. Average duration life from 30 to 50 years. The root is taproot, reaches 5 m. Leaves odd-pinnate, arranged spirally on the stem. Flowers with a diameter of 1.5 to 8 cm are mostly solitary or in paniculate inflorescences, with a very delicate aroma; rose hips bloom in early summer. The fruit is a multi-nut of a special shape, ripens in August-September. It grows on all continents, in zones with temperate and subtropical climates. There are a lot cultivated rosehip forms.

Homeland: temperate and subtropical zones of the Northern Hemisphere.

Flowering: May-June.

Height: 2-3 m.

Light: light-loving.

Temperature: frost-resistant.

Air humidity: not demanding.

Feeding: 3 times per season (spring, June, September).

Transplantation: in the fall.

Reproduction: seeds and root suckers.

Rosehip is a wild form of the well-known cultivated rose (pictured).

It is grown both as an ornamental shrub and as a medicinal plant. Today, about 140 varieties of rose hips are known.

Kinds

• Rosehip brown –

bush up to 2.5 m high, compact, with thin red-brown branches. A very common species with a large number of varieties.

• Brown rose hips are valued for their high content of ascorbic acid and citrine.
• The leaves of the plant are green above and have a grayish tint below.
• Thorns are found mainly on those branches that do not have flower stalks.
• Rosehip flowers have a pink tint.

The berries are red and ripen in August. One bush can produce a harvest of 1.3-1.5 kg.

• Rosehip wrinkled -

one of the most common types. The Far East is considered its homeland.

The bush is low, reaches one and a half meters in height.

Name this type received for the unusual shape of the leaves, which are covered with a large number of grooves (pictured).

• Another feature of this species is its long flowering period: the first flowers appear in June, and the bush finishes blooming in autumn.
• Rosehip flowers are wrinkled, bright pink in color and have a pleasant aroma.

For landscaping I use such forms of wrinkled rosehip as terry crimson, terry white, and hybrid forms - grotendorst (pictured above).

One of the greatest advantages of wrinkled rose hips is its winter hardiness.

This is a spreading bush (pictured below) with small leaves and very fragrant flowers that are white or lemon yellow in color.

• The flowering of this species is short-lived and lasts only three weeks.
• Rose hips are black in color.
• England and Scotland are considered the homeland of this species. It was here that up to a hundred different hybrids were bred, differing in the color and structure of the flowers.
• Rose hips are winter-hardy and drought-resistant.

The only drawback of this species is that the root suckers grow a considerable distance from the mother bush, and the planted bush is not so easy to remove later.

• Rosehip red leaf –

neat shrub reaching a height of 2 m.

• There are practically no thorns on the branches, the leaves are bluish-green.

Flowering period is June. The shrub is winter-hardy and drought-resistant.

• Rosehip brilliant –

a low-growing bush with thin brown branches, often studded with thorns.

• The leaves of the plant are small, very shiny, and acquire a reddish tint in the fall.

The flowers are pink, flowering lasts a month and begins in June.

• Dog rose (pictured below) –
• a rather tall, voluminous shrub reaching a height of 3 m.
• The branches are densely strewn with thorns, the leaves are bright green.
• Pink or white flowers are collected in groups of 4-5 pieces.
• IN winter period The bush may freeze, but recovers quickly.

Due to the large number of thorns, it is advisable to plant dog rose in places where there is no possibility of getting caught on it.

• Fragrant rosehip –

a bush of medium height, spreading, with a small number of thorns.

The leaves of this species have a very interesting feature: due to the presence of aromatic glands on them, the leaves smell like fresh apples.

The variety is mainly used for planting as a hedge.

• Apple rosehip –

a very dense bush, the branches of which are strewn with thorns.

The bush has fairly large leaves, reaching a length of 15 cm. The leaves below are pubescent and have a bluish tint.

The shrub does not bloom for long; the flowers fall off very quickly after blooming.

A bush with ripe large fruits looks decorative.

• Rosehip hugonis –

one of the rare varieties (pictured).

• A very decorative bush with the ends of the branches hanging down.
• During flowering, which occurs in May, the bush is covered with a continuous carpet of rich yellow flowers.

It is very demanding on conditions and care, so this species is quite difficult to grow in middle lane.

Care

Comprehensive care for rose hips includes watering, fertilizing, pruning the bush and protection from diseases and pests.

Watering rose hips is necessary for the first time after planting. The volume of water for one watering of a seedling is 20 liters.

• Older bushes rarely need watering, except in dry summers.
• Rose hips are quite resistant to drought, so 4-5 waterings may be needed over the entire season.
• To water an adult plant, five buckets of water are enough.

Feeding. In order for the rose hip bush to bloom for a long time and bear fruit abundantly, it is fed three times a season.

Fertilizing begins the next year after planting. Nitrogen fertilizers are used for fertilizing.

• The first time the bush is fed until the buds open;
• The second time the plant is fertilized during the period of intensive growth of young branches (June-July);
• the third feeding that should be done is in September.

When digging up the ground around the bush, you can also add organic fertilizers (compost or humus) at the rate of 3 kg per plant.

Trimming. Very important point plays it for the growth and proper formation of the plant.

The first pruning of the bush is carried out 2-3 years after planting. Up to two dozen branches of various ages are left on the bush.

It is advisable not to leave branches older than 7 years of age; they do not bloom so profusely and practically do not bear fruit.

Pruning is carried out in early spring.

If you want to collect rose hips every year, do not prune too short, otherwise the bush will produce a large number of young shoots that do not bear fruit.

Disease and pest control. Comprehensive care for rose hips also includes the fight against diseases and pests, of which the plant has a lot.

The greatest harm to the bush is caused by the sawfly, gypsy moth, and leaf roller.

If a rose hip is damaged by sawflies, all branches and leaves with eggs laid on them are removed from the bush and burned. Larvae are removed from the bush by spraying, and digging up the soil under the bush before frost will help destroy the cocoons of the pest.

Damages buds, leaves and shoots of rose hips. If clutches of silkworm eggs appear, they are scraped off the branches and destroyed. The branches of the bushes are smeared with kerosene or diesel fuel.

The rose hip aphid (pictured) is also dangerous for rose hips.

The insect damages the buds, sucks the juice from the leaves and buds, preventing the plant from developing and bearing fruit normally. To combat aphids, spray with infusions of tobacco, tomato tops, and laundry soap.

Reproduction

Rosehip reproduces by seeds and root layering.

Seeds. Rose hips are collected in August, when they are not yet fully ripe, and the seeds are extracted from them.

• At this time, the seed coat has not yet completely dried out, and the seeds will germinate faster.
• You can plant seeds in early spring, but it is better to sow in autumn.
• For planting, choose a clear sunny day in early October.
• Rose hips are sown in rows in a prepared fertilized bed and sprinkled with sawdust on top.
• After the snow melts, for better seed germination, you can stretch the film over the arches or over a wooden frame over the bed.
• When the first two leaves appear on the seedlings, they can be transplanted to a permanent place (pictured).

If you decide to plant seeds in spring, they must first be stratified.

During the reign of Ivan the Terrible, the fruits, roots, and leaves of rose hips were considered one of the most useful medicines. The collection of berries was carefully monitored, and so that nothing would happen to them, they were stored in the Kremlin. Medicines made from them, including rosehip oil, were extremely expensive, and they were often exchanged for jewelry and furs.

The rosehip genus includes evergreen and deciduous bushes from the Rosaceae family with straight or trailing stems of varying heights and lengths.

Botanists have not yet decided exactly how many species the genus has. Scientists officially recognize the existence of 140 species of this plant. The data also differs in the number of cultivated varieties - the numbers range from 10 to 50 thousand. As for wild shrubs, in Russia alone the number ranges from 48 to 100 species, and many of them are endemic (they grow only in a certain area).

The rose hip plant can be found in the subtropical and temperate zones of the Northern Hemisphere, sometimes in the mountains of tropical latitudes, and frost-resistant species grow near the Arctic Circle. The most favorable conditions for plant growth are in the area from Mediterranean Sea to the Himalayas. In Europe, the most bushes can be found:

• in the Carpathians - on the territory of Ukraine, 51 out of 71 species grow in the mountains;
• in the Caucasus - 44 species;
• in the European part of Russia - 45 species.

Wild rose hips tolerate drought and frost well and are undemanding to the soil. It grows only in too dry or waterlogged soil. The greatest yield is produced by species that grow on loamy soil with moderate moisture.

Description

IN wildlife It is difficult to describe rose hips based on one species. Usually it is a multi-stemmed bush with a height of 30 cm to 3 meters. Moreover, the height and length of one species can vary dramatically depending on the conditions in which they grow: height can vary from 15 to 25 cm and from 8 to 19 m in length.

The average lifespan of a bush is from 30 to 50 years, but plants are often found that are several hundred years old, which has given them the opportunity to grow to the size of a real tree. Thus, the age of the oldest rose of this species, according to various estimates, ranges from 400 to 1 thousand years; it grows on the territory of Hildesheim Cathedral in Germany. The bush has a height of about 13 meters, and the diameter of the trunk at the surface of the earth reaches 50 cm.

As for the largest representative of the species, it is the Banks liana, growing in the subtropical zone of Arizona, whose trunk girth is 3.7 meters and occupies about 750 m2. In spring, according to the most conservative estimates, about 200 thousand roses bloom on it.

The rose hip root consists of many shoots, the smaller part of which goes up to five meters into the ground, the larger part is located at a depth of 15 to 40 cm, while occupying an area of ​​about one and a half meters around the plant.

Often the rosehip root can be seen on the surface: it forms shoots from which a new plant emerges. In this case, more than one rosehip root usually appears from the ground, and therefore the bush grows extremely quickly and forms dense thickets in a short time.

There are a huge number of small thin sharp thorns on the branches and shoots of the bush. The branches are usually either erect or bend downwards. Interestingly, the branch, like the rose hip root, forms numerous vegetative shoots from which stems appear, increasing the size of the bush. Rosehip leaves are complex; on one petiole, opposite each other, there are from five to seven small matte light green oval-shaped leaves.

Bloom

In temperate latitudes, the bush blooms from May to June for about twenty days (in the subtropical zone it blooms almost continuously), while each rose hip flower lives no more than two days. In appearance it resembles a rose, but unlike it, it has only five to seven petals.

Depending on the type, the diameter of the flower ranges from 1.5 to 10 cm in diameter and can be located either separately or in an inflorescence with several flowers at once. They usually smell very pleasant, but sometimes there are plants with a foul odor.

Each flower contains a huge number of pistils and stamens. First of all, the shorter stamens are opened (they are located closer to the center of the flower), then the long ones. First, cross-pollination occurs (from flower to flower) - in this case, pollen is carried by bees, bumblebees, butterflies and other insects. Then, at the final stage, self-pollination occurs: when the pistils inside the flower release pollen, the opened outer stamens bend towards the stigmas.

Fruit

Fruits usually appear on the plant at the age of three; the plant bears fruit annually, but abundant harvests can be collected once every 3-5 years. In temperate latitudes, rose hips ripen in late summer - early autumn.

Rose hips, depending on the type, can have an oval or round shape with a diameter of 1 to 1.5 cm. Due to the high carotene content, the plant is characterized by a red or orange color; sometimes the fruit is black. Inside the shell (in some species it is fleshy, in others it is dry), rose hips have a huge number of small hairy nuts - seeds.

Each nut contains one seed with a thin skin and a large embryo. Despite the fact that a young bush from seeds may well hatch, propagating a plant by this method is considered the most difficult, since the seeds take a long time to germinate (therefore, many advise using cuttings, sprouts, or rose hip root). They need a long period of rest before planting.

To speed up germination, they need to be provided with a certain temperature for a long time, and the seeds germinate only in the second or even third year.

Despite the difficulty of obtaining rose hips from seeds, this method is an excellent opportunity for plants to continue their lineage and populate a new territory. Rose hips have a bright shell that attracts a wide variety of animals (foxes, hares, rodents) and birds that eat them, and after some time the indigestible seeds return to the ground along with excrement.

An equally interesting method of propagation from seeds is found in the wrinkled bush that grows along river banks: fallen rose hips float along the river until they stick to the shore, after which they take root (the waxy coating inherent in the berries prevents the seeds from getting wet).

Application

Useful medicinal properties Rose hips are used in medicine, cosmetology, landscaping and decoration of streets, parks, and public gardens. The fruits of the plant are the main source of plant raw materials for vitamin factories, which produce ascorbic acid, rosehip oil, holosas and other medicines from them. Rosehip oil is widely used in cosmetology to produce medicinal cosmetics.

Everything is used - fruits, roots, stems, leaves, branches, flowers, rosehip seeds. First of all, what makes the plant extremely useful is the vitamin C it contains: rose hips contain fifty times more of it than oranges and lemons. Petals, roots, stems contain organic acids, sugar, tannins and one of the most valuable components - rosehip essential oil.

People have long been using them to prepare rosehip decoction, compote, jelly, jam, and make marmalade. Rosehip decoction is also useful for the skin: its medicinal properties have a beneficial effect on oily skin and also prevent the appearance of wrinkles. Syrups and rosehip decoction are primarily used for the treatment and prevention of diseases caused by a lack of vitamin C, as well as for anemia and exhaustion.

Medicinal rosehip oil, obtained from the seeds, is often used as a wound-healing agent, lubricating dermatitis and burns, trophic ulcers. A decoction of rosehip seeds, used as an anti-inflammatory agent, is drunk for diarrhea and urolithiasis.

Rosehip decoction is often used for the prevention and treatment of diseases of the gastrointestinal tract (liver, stomach ulcers, gall bladder), high blood pressure, colds, flu, cough, allergies. Its medicinal and beneficial features Rose hip decoction also works during pregnancy: the vitamins contained in the fruits increase immunity and eliminate the need to buy artificial drugs (however, it is very important not to overuse infusions).

Rosehip essential oil made from petals is the most expensive of essential oils: it takes about 3 thousand kg of petals to make one liter, and after distillation, rose water remains, which can also be used. Rosehip oil and its components are used in the manufacture of various cosmetics - perfumes, lipsticks, essences.

Rosehip essential oil is used not only in cosmetology: in addition to the production of expensive cosmetics and medicines, it is used to flavor liqueurs, wines, and confectionery products. The resulting rosehip oil from the seeds of the dog bush is used to make drying oil. The beneficial essential oil of rose hips is also used for medicinal purposes, used for sore throats, purulent inflammations, bronchial asthma, as well as in the manufacture of drops, ointments, and patches.

Contraindications

Despite all the beneficial and medicinal properties of rosehip, before starting treatment with traditional methods (drinking rosehip decoction from fruits, seeds, roots), you need to consult a doctor, especially for diseases such as gastritis with high acidity, stomach and duodenal ulcers. It should also not be abused during pregnancy: an overdose of ascorbic acid can negate all the beneficial properties of the plant and lead to miscarriage.

Since rosehip decoction contains a lot of vitamin C, in order to prevent tooth enamel from becoming thinner, dentists recommend drinking it through a straw, after which they recommend rinsing your mouth.

Due to the large amount of vitamin K, which increases blood clotting, medications made from rose hips should never be used for the dystrophic stage of heart failure, endocarditis and thrombophlebitis.

Despite the beneficial and medicinal properties of rose hips, you cannot constantly take infusions made from it: a decoction of the fruit can negatively affect the liver, causing inflammation, and an infusion prepared from the roots will cause constipation if consumed for a long time, and the pancreas will produce less insulin.