Rosehip
has a sweet-and-sour, slightly astringent taste. The ripe and most nutritious fruits are light orange, while a brown color signals that such berries contain far fewer vitamins.
Rosehip dishes
are widely used in cooking. At home we often make compote from rosehip,
jelly
or cook
jam
. Toasted fruits, according to
recipes with rosehip
, are also recommended for making an original coffee with a vanilla aroma. For decoctions, rosehip fruits can be dried and stored for later. Fresh rosehip fruits are also used to make preserves. To do this, the fruits are boiled and then rubbed through a sieve.
Sugar
is added to the resulting mass and it is cooked until thick. You can also make
jam
from the raw pulp.
Rosehip fruits are rich in ascorbic acid. They also contain vitamins P, B and K, carotene, sugars, tannins, pectins and organic acids, essential oil, as well as salts of potassium, iron, calcium, magnesium and phosphorus. Rosehip has bactericidal and phytoncidal properties. The roots and leaves of this plant are rich in tannins too.
Beyond their most valuable vitamin benefits, rosehip fruits also have anti-inflammatory, choleretic and diuretic effects. Eating them regularly regulates the work of the gastrointestinal tract. Rosehip boosts the body's resistance to viral infections, improves performance and strengthens the cardiovascular system. Rosehip tea is also very good to drink, especially for frequent headaches.
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