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The power of nature: Vitamin C kick through the rose hip
»A little man stands in the forest ...« - in this well-known children's song the purple rose hip is sung. Now the fine-acidic fruits are ripe and not only provide color accents in nature but also on the plate. The pulp is often used for cakes and desserts, but also for fruity sauces with meat and game. A rosehip chutney with figs and quinces is a highlight in the autumn kitchen. In the jam and in the jelly, the rose hip harmonises with apples and oranges, but also with spices such as cloves, ginger and allspice.
Benedictine Hildegard von Bingen already knew that rose hip tea strengthens the immune system and can prevent colds. To do this, sliced, dried rosehip peels are simmered for ten minutes with a little water and strained. If you like, you can sweeten the tea with a little honey. The wild fruit is a valuable vitamin donor and contains more vitamin C than lemon and sea buckthorn. Depending on the type of rose and degree of maturity, the vitamin C content can be between 400 and 5,000 mg per 100 g. In addition, rose hips are rich in B vitamins, provitamin A and minerals such as iron, magnesium and sodium. It also contains pectin, tannins, essential oils and the red vegetable dye lycopene. Lycopene is one of the antioxidants that protect the body from harmful free radicals.
The rose hip, also called hiffe, is the fruit of various wild rose species such as potato rose (Rosa rugosa) and dog rose (Rosa canina). They are preferred to be found in hedges along paths and forest edges and love to be sunny and nutritious. The rose hip can be collected in nature until well into November. The fruits are ripe when they can be picked easily and the peel gives way with light finger pressure. Processing is a bit tedious, but it's worth it. The stalk, flower base and the seeds (nutlets) sitting inside the fruit capsule with their hair must be removed. It is best to wear gloves because the hairs irritate the skin and mucous membranes. It is not for nothing that the inside of rose hips in children is also known as "itch powder". If you want to avoid this, choose the quick option: cook the fruit softly in a little water for a few minutes and then press the pulp through a fine strainer. Heike Kreutz, respectively