R 65.00R 480.00


Rosa canina.

Steep 2-2.5 grams of the crushed rose hips in 150 mL boiling water for 10-15 min, then strain liquid before ingesting

If using in recipes, just add them to any wet ingredients.

Or you can rehydrate them by mixing with a little water.

Available in 100g and 1kg variations.




Rosehip (Rosa canina L.) is one of the oldest plants. There is evidence that humans used it in prehistoric times. It was found in the area of Switzerland in so-called pile dwellings. These findings tell us that humans used it mostly in the form of jam and tea.

In fact, during World War II, the hips were carefully gathered and made into a syrup for the troops. The reason? Rosehips contain a great quantity of Vitamin C.

Rosehip suggested uses include as a rich source of Vitamin C, with about 1700-2000 mg per 100 g in dried product; remedy for rheumatoid arthritis; reduces symptoms of knee and hip osteoarthritis; helps the immune system to fight off foreign invaders and out of control cells; facilitates fat metabolism; protects tissues from free radical damage; assists the nervous system by converting certain amino acids into neurotransmitters; prevents scurvy; protects joints and connective tissues; protects adrenal function; ability to prevent urinary bladder infections, and assist in treating dizziness and headaches; used externally in oil form to restore firmness to skin by nourishing and astringing tissue; brewed into a decoction, can also be used to treat constipation; and rose hip contain lots of iron, rose hip tea is used during menstruation to make up for iron loss.

Rosehip cordial

The perfect pick-me-up for colds and flu, simply dilute with hot water and honey. Or add water, fizzy water or lemonade for a refreshing summer drink.

  • STEP 1

    Put the rosehips in a big pan and pour on 2 litres of boiling water. Bring the water back to the boil, then turn off the heat and allow the rosehips to infuse for 15 mins. Strain the mixture through a jelly bag or a double layer of muslin, squeezing out as much liquid as you can, then set aside.

  • STEP 2

    Tip the pulp back into the pan, pour on 1.5 litres of water and bring to the boil. Then turn off the heat and allow to infuse for 10 mins. Repeat the straining process, then throw away the pulp that is left in the muslin.

  • STEP 3

    Pour all the strained rosehip liquid into a clean pan and boil rapidly until reduced to about 1 litre. Skim off any scum that comes to the surface, then stir in the sugar until dissolved. Pour the syrup into sterilised bottles, ready to serve. The cordial will keep for up to three months, stored in the fridge.

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Additional information


100g, 1kg