Rosehip recipes Rosehip is not called for nothing"a treasure trove of vitamins": its fruits contain carbohydrates, organic acids, proteins, carotene, vitamins B1, B2, PP, K and E, minerals and other elements, and in terms of ascorbic acid (vitamin C) content it far surpasses all other plants. Moreover, if most plants lose vitamins when dried, then rose hips keep them intact. The list of ailments that wild rose helps to fight is even longer than the list of useful substances contained in it. Rose hips are used to produce C - vitamin and multivitamin preparations in various forms - syrups, powders, tablets, extracts, infusions, etc. They are prescribed for the prevention and treatment of hypovitaminosis, vitamin deficiency, exhaustion, anemia, patients with poor blood clotting, kidney stones. Healing oil from rosehip seeds is used to treat trophic ulcers, burns, frostbite. But rosehip is especially irreplaceable in the autumn-winter period, when colds, flu, vitamin deficiencies, weakened immunity threaten to ruin our lives. The fruits of this plant contain a whole multivitamin complex, which provides increased resistance to infections, and rosehip infusions help restore the vital functions of the body weakened by colds, and slow down aging!
Useful recipes
MEDICINAL VITAMIN INFUSION OF ROSE HIPS Threetablespoons of dried fruit pour two glasses of boiling water and leave for several hours. Drink half a glass several times a day 20-40 minutes before meals. To improve the taste, you can add sugar.
FROM ROSE HIPS One tablespoon of dried fruitspour a glass of boiling water, leave for 10 minutes and drink, adding sugar to taste. ROSE HIP DRINK Pour 4 glasses of boiling water over 8 tablespoons of dried fruit, add 4 tablespoons of sugar and boil for 10 minutes. Leave for 4 hours, strain and bottle. ROSE HIP SYRUP Remove seeds and hairs from rose hips, rinse and chop. Then place them in a saucepan, add 0.5 l of water and boil for 10 minutes. After that, add sugar syrup and continue cooking for 15 minutes. For 1 kg of fresh fruit, you need 1 kg of sugar and 1 l of water. Strain the boiled fruit, pour the resulting syrup into bottles or jars. ROSE HIP PETAL JAM Pour sugar syrup over 100 g of fresh rose hip petals, prepared at the rate of 700 g of sugar per 1 liter of water, add 1 g of citric acid, bring to a boil and immediately pour into clean hot jars. ROSE HIP FRUITS AND PETALS PUREE To prepare the puree, you need to prepare rose hip petal syrup in early summer. When the fruits are ripe, peel them from seeds, boil in water for 10 minutes, then rub through a sieve. Add granulated sugar and petal syrup, bring to a boil, immediately put into glass jars, pasteurize and close with lids. For 1 kg of fruit you need 1 glass of syrup, 1 glass of granulated sugar.
