Rosehip: such is the effect of the native superfruit


Besides sea buckthorn, the brilliant red rosehip is our greatest native source of vitamin C. Mostly known in the form of a refreshing fruit tea, rosehip can actually be put to multiple uses. All the better, as rosehip is in season just when it’s getting cold and wet – in autumn.

Rosehip’s superpowers

  • Antioxidant and anti-inflammatory
  • Strengthens the immune system
  • Provides energy
  • Regulates digestion
  • Detoxifying, slightly diuretic
  • Helps with skin problems

How the fruit works

In botanical terms, rosehip is not a berry but an accessory or dummy fruit because the small light-coloured seeds or nuts are found inside the fruit. These mustn't be eaten as they have rather hard bristles which scratch and burn the throat. To use the fruits, they first need to be cut open and the hairs removed.

Builds a strong immune system and supplies energy

The high content of vitamin C is particularly valuable because it improves the body's ability to absorb iron. This combination makes rosehip an important source of iron. Iron is important for supplying our organs with oxygen and producing red blood cells.

Nutritional table

Nutritional value per 100 g (% of daily requirement) % of daily requirement 
Energy 104 kcal 4%
Protein 3.6 g 6%
Fat 0.6 g 1%
Carbohydrates 20 g 6%
Fibre 6 g 12%
Iron 360 µg 3%
Vitamin A 400 µg 44%
Vitamin C 1,250 mg 1,250%

Rosehip for arthritis

Vitamin C has an antioxidant effect, while countless other substances in rosehip, such as galactolipids, are said to relieve joint pain and arthritis.

Helps with skin problems

Rosehip contains linoleic acids and vitamins A and E, which play an important role in skin formation and regeneration. Rosehip oil is used to treat skin diseases such as eczema, dermatitis and psoriasis, and also to prevent scarring.

Aids digestion

The dark red fruit contains tannins which, in dried form, regulate intestinal activity and help relieve diarrhoea. The fibre in the fruit, the pectins, are also good for the body’s intestinal flora.

Harvest lasts until winter

Rosehip berries develop from wild roses in the forest. You can find the little red fruit on path waysides, for example. When they succumb to a little pressure from your finger, they are ripe. Rosehip can also be harvested after the first frost – it makes them sweeter.

As the fruits only start to ripen in summer, they cannot be picked until September or October.

Enjoy fresh or make into delicious sweet treats

If you want to buy fresh rosehip berries, you’ll have to search hard or count on good luck. They are usually only sold in finished products such as tea or jelly. If you’re thinking of picking and preserving them yourself, you first need to remove the light-coloured scratchy hairs inside. The best way of doing this is to cut open the fruit and remove the seeds with a knife. The rosehip berries can then be enjoyed fresh or should be processed or frozen within 24 hours.

Rosehip paste recipe for foodies

Rosehip paste can be used to make jams, sauces, ketchup and many other foods.

You need

  • 1kg rosehip berries
  • approx. 500ml water
  • 2-3 tbsp. sugar


  1. Wash the berries thoroughly, dry and cut away the stalks.
  2. Halve the berries and scratch out the seeds and hairs with a teaspoon.
  3. Place the berries with the water and sugar, according to taste, into a saucepan. Cook for 25 minutes until soft.
  4. Press the mixture through a sieve into a bowl and fill the paste into glass jars, or freeze.
Energy kick in a glass: rosehip iced tea

Recipe for a fruity rosehip iced tea

  1. Boil the water.
  2. Add best quality rosehip tea and leave to draw.
  3. Sweeten with palm sugar or honey to taste.
  4. To serve, add ice cubes and slices of orange, lemon, etc.

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