Rose hips are the radish-like bulbs that form beneath rose blooms and are still left when the blooms have withered and fallen off. They range in color from orange or red to black or purple, and according to Vegetarian Nutrition Info, they boast a "tangy, fruity flavor similar to that of cranberries." Rose hips are rich in vitamin C and have been shown to reduce the pain and inflammation caused by arthritis. Most commonly utilized for making tea, dried rose hips can also be used to make wine, soda or liqueur and may be included in an aromatic, homemade potpourri.
Trim the bloom remains and the stems away from the rose hips. Discard any rose hips with bruises or insect holes.
Rinse the rose hips thoroughly in cool water. Pat dry with a soft cloth.
Slice the rose hips in half with a sharp knife.
Remove the seeds and wispy hairs from the rose hip centers.
Spread the rose hips in a single layer over a waxed paper-lined cookie sheet.
Place the cookie sheet in a dark, dry, well-ventilated area for approximately two weeks. When completely dehydrated, the rose hips will be hard, crinkled and darker in color.
Place dried rose hips in a clean glass jar and store in a cool, dark place.
For optimal flavor, harvest rose hips following the first frost.
Do not use aluminum utensils or pans to prepare your rose hips. Aluminum may destroy the vitamin C. Never used rose hips from a plant that has been treated with pesticides or other toxic substances. It is vital that you are absolutely certain the rose hips are safe for human consumption.