Rose Hips

Beneath these spent flower heads a fleshy fruit--called a rose hip--is forming. Roses vary as to the size of hips they can produce. Some can be as large as a crabapple. Rose hips color to red or orange as they mature. The green hips on the right are immature. Spread the hips on a pan or cookie sheet. Put them in a very low oven or a cool, dry, dark location for drying. After they're dried, store them, covered, in a cool, dry spot or in the refrigerator.

Rose hips have a tangy yet sweet flavor and are rich in Vitamin C; they can be used fresh, dried or preserved in a wide range of dishes, including syrups, preserves, jams and jellies, teas, sauces, breads and desserts. Hosts John Greenlee and Jackie Cicchino share some tips on how to dry these tasty tidbits:

Drying rose hips:

• You can collect hips as soon as they turn bright red or orange, but if you plan on drying them, leave them on the bush longer; later picking will aid the drying process. Just after the first frost is the best time to collect them. Trim off the blossom and stem ends with scissors.
• Spread the hips in a single layer on a cookie sheet. They'll dry faster if they're not touching each other.
• Place in an oven set on the lowest setting or use a dehydrator. (If the humidity is low, the hips may also be placed in a dark, well-ventilated area to dry.)
• Store in glass jars in a dark, cool place until ready to use.

Rose hips can be used for recipes or in making potpourri. In preparation for cooking, split in half lengthwise and remove the seeds and hairs. (Or, you can split them, remove the seeds and hairs before drying.)

Deadheading flowers prevents the formation of hips and encourages further bloom. Allowing the hips to develop on your rose bush causes the plant to stop producing flowers. As the hips mature, the plant begins preparing for dormancy and cold weather.

Note: Never use the hips of any rose that has been treated with a pesticide that is not clearly labeled as safe for food crops.