The main constituents are citric acid, flavonoids, fructose, malic acid, sucrose, tannins, vitamins A, B3, C, D, E & P, calcium, phosphorus, iron, rutine, hesperidin & zinc.
Five wild rose hips are said to be much higher in vitamin C than a whole lemon.
All species of roses can be used.
You can use all parts of the rose including the petals, hips, inner bark, leaves & thorns.
Like many plants, roses can affect our
mental as well as our physical well-being.Herbalists use rose extensively for
grief & a
broken heart.
Its
antioxidant properties make it an important ally for
heart health.
All parts of the rose are
cooling &
astringent & are great medicine for
bladder infections,
diarrhea &
rashes.
Wild roses are
carminative,
diuretic,
laxative,
nervine &
tonic.Its pectoral qualities make it useful as a gargle for
coughs &
sore throat.
Wild roses are being investigated as a food that is capable of
reducing the incidence of cancer & also as a means of
halting or reversing the growth of cancers.
The infusion has also been used as an
analgesic to treat
nervous headaches.
A strong decoction of the whole plant is used to treat
bladder infection,
kidney problems,
inflammations,
stress,
menstrual pains &
nervousness.
FLOWERS: The dried flowers are used in the treatment of
heartburn.
LEAVES:A poultice of the chewed leaves is used in an emergency to allay the
pain of bee stings.
An infusion of the leaves has been used as a
spring tonic.
SEEDS:An infusion of the hips & roots is used in the treatment of
colds,
fevers,
influenza,
minor infectious diseases,
scurvey,
diarrhoea,
dysentery & as a treatment for
stomach complaints &
gastritis.
Rose hips are also known to lower saturated fats & triglycerides, helping to
control blood pressure &
good for the heart.
The seed is rich in vitamin E & an oil extracted from the seed is used externally in the treatment of
burns,
scars &
wrinkles.
Rose hips may be used fresh or dried.
To dry them, discard any with discoloration then rinse in cold water, pat dry & spread on a wax paper-lined cookie sheet or just newspapers.
It takes a couple of weeks for them to dry. They will be darker in color, hard, & semi-wrinkly.
Rub off any stems or remaining blossom ends.
Pour them into jars for storage in a dark pantry or cupboard.
RECIPES:You can use rose as a tincture, tea, decoction & even as food.
The petals & rose hips can be infused in honey,also be used in a variety of ways including beverages, preserves, jams, on cereals, in breads, in butter, soups, etc.
The fruit or hip can be eaten raw or cooked, remove the tiny hairs & seeds in the center.
They are used in making jelly & jams & can also be dried to make a tea.
Flower petals are great in salads adding a light flavor & beautiful color.
The dried leaves are used as a tea substitute.
Tea:For fresh brewing, steep 1-2 tbsp of clean hips in a cup of boiling water for about 10 minutes.
Sweeten with honey & enjoy.
To make a tea of dried hips, use only 2 tsp to 1 cup of boiling water & steep for 10 -15 minutes.
Decoction:Soak hips in a small amount of water for 12 hours, add 1 cup water.
Boil until 1/2 cup of liquid remains.
Drink throughout the day.
Rose Vinegar:Gather enough rose petals & leaves to fill a jar.
Cover the petals & leaves with apple cider vinegar .
Cover the jar with a plastic lid, or a metal lined with plastic (otherwise the vinegar will corrode the metal lid).
Leave for 2-6 weeks, shaking regularly.
Strain.
When needed dilute 1/3 cup vinegar with several cups of water & apply to sunburns using a wash cloth.
Also for bug bites & sprains.
Rose Hip Wine:2 kg of fresh rose hips
1,5 kg of sugar
4 l boiling water
1 tsp. black tea
1 tsp. baker's or wine yeast
Rinse and drain the hips.
Place them in a primary fermenting vessel such as a clean food-grade plastic bucket that has a tight-fitting lid.
Pour in boiling water.
Add the teaspoon of tea & all the sugar,stirring to dissolve the sugar.
Let the mixture sit tightly covered for 24 hours.
Add 1 tsp of baker's or wine yeast & let the mixture ferment for 7 days, covered, stirring once per day with a clean spoon.
Strain off the rose hips & pour the liquid into a 4 l glass jug & fit with a fermentation lock or balloon.
If you use a balloon, be sure to release the gases occasionally or it will burst. Place the jug in a warm spot until fermentation ceases.
Siphon the liquid off of the yeast solids into a clean glass jug & refit with the fermentation lock or balloon.
Racking will usually reactivate fermentation for a short time.
When fermentation ceases completely for several weeks, siphon the wine into clean wine bottles.
Cork the bottles securely or use wine bottles with screw-on tops & store in a cool spot for 6 months or longer.
BEAUTY: 
Rose Water:
Gather enough petals to firmly pack 1 cup.
Place the roses in a heat-resistant glass bowl.
Boil 2 cups of water & pour the hot water over the rose petals.
Cover the bowl & allow the rose petals to steep for 30 minutes.
Cover a wide-mouthed jar with a piece of cheesecloth & pour the rosewater into the jar.
Store your rose water in the refrigerator to preserve it.
Rose water is mildly astringent, reduces inflamation, fights wrinkles & it soothes & rehydrates the skin.
Also its gentle fragrance is said to be antidepressant & to have aphrodisiac properties.
You can make a refreshing spray for your skin, a room or your linens.
Soak a cloth or cotton pads to be placed over sore eyes.
Add rose water to your bath for a wonderful, relaxing soak.
MAGIC:Rose hips were the original rosary beads warn by Catholic priest.
To the ancient Egyptians, roses are a token of silence.
Ancient Greeks believed that roses became red from the blood of Aphrodite, who had pricked her foot on a thorn while trying to save her beloved, dying Adonis.
The Turks claim the white rose was stained red by the blood of Mohammed.