New Reasons for Rose hip

Be good to yourself! Drink rose hip.

Rose hip reduces “bad” (LDL) cholesterol and lowers blood pressure. That’s the latest from a study conducted at Lund University in Sweden on mice, the results of which were so interesting that the study was extended to overweight patients at Skåne’s University Hospital. The results from this extended study showed that just 5 dl (a little over 2 cups) of rose hip drink per day over a six-week period resulted in a noticeable improvement in cholesterol and blood values.

If you’ve been reading nordicwellbeing.com and this blog over time, you’ll know that we’ve been pro rose hip for some time, not only because of its very many health benefits but also for its tangy and remarkable flavor.

In Sweden rose hip “soup” consumed as a drink is a staple food and one favored daily by children as a pick-me-up in between meals. Nypon soup is one of those things in the collective memory of a culture that brings automatic comfort when a child (or adult!) has a cold. Now, it seems, there are very good reasons to continue with that habit and perhaps share the secret with people in other parts of the world.

Rose hip has an unfair reputation for being “difficult.” Yes, the prickly bushes make picking prickly and there is a little handling to do. Yet, if you live in an area where they grow, they are usually available in great abundance and, with a little knowledge and technique, handling doesn’t have to be more challenging than with any other fresh fruit or vegetable.

Here’s raising our glasses to and filled with rose hip soup!

Rose hip soup
(for daily drinking)

Rose hip purée (prepared in advance and stored in the refrigerator or freezer, see below)
Corn flour
Sugar or honey
Twist of lemon

A recipe for preparing rose hip mousse is provided on this page. This is the classic technique. Here I’d like to suggest a technique which is ‘modernized’ to suit our tight schedules and which just produces an unsweetened purée. Rather than removing all of the seeds and fibers from the inside of the fruit before cooking, cook the whole fruits and then pass/press all of the fruit through a fine sieve.

Blend the purée with water over low heat with a manual beater. Blend corn flour with a little cold water and add to achieve the desired slightly thick, but still drinkable consistency. Add sweetening and twist of lemon for flavor. Allow to cool in the refrigerator. Store in a container that can be shaken before drinking.


Written by Admin in: Berries,Beverages,Fruits,Rose hip | Tags:

Rose hip in stews

What can you make with rose hip other than rose hip soup?

As I was picking the fruit of the thorny rose hip this autumn out on my island I kept wondering whether there was anything else simple – other than the usual rose hip soup – I could do with these fantastic vitamin-C rich fruits of the season. There are so many excellent flavor and health benefits of rose hip that it had to be possible to find other uses for them.

While preparing the spicy red cabbage stew (see Paavo’s Danish or Swedish red Christmas cabbage) we were going to enjoy as a vegetable dish with the season’s local lamb and boiled potatoes, it occurred to me that I might try throwing in a few rose hips and see what new flavor experiences might await. Removing the top and and many seeds can be a little bit of a challenge, but if you have some good music or your favorite radio program on in the kitchen, it is just a pleasure.

I am happy to report that the flavor addition was outstanding. After this experience, I can heartily recommend that you use rose hip in any one of a number of your autumn stews (vegetarian or not), which you would like to add a tangy flavor element to. Add the rose hip in the last 20 minutes or so of cooking. Simmer gently!


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