Wild rose harvest: Tapping into nature's richest vitamin C source

Wild rose is a plant that will soon be ready for harvesting. Its fruits, rich in vitamin C, make an excellent raw material for preparing preserves and natural supplements. Why should you choose wild rose and how can you utilize its valuable properties?

Wild rose fruits are a true treasure trove of vitamin C—containing even several dozen times more than citrus fruits! That's why they have been used in natural medicine for centuries, helping to fight colds, boosting immunity, and supporting the circulatory system. Wild rose is also a source of antioxidants that protect the body from the harmful effects of free radicals, aid in skin regeneration, and delay aging processes.

Wild rose is a treasure trove of vitamin C and a source of many other valuable nutrients. The fruits of this plant contain vitamins A, E, K, and B group vitamins, as well as minerals such as magnesium, potassium, calcium, and iron. Thanks to this, it supports the proper functioning of the body on many levels—from boosting immunity and improving skin condition to assisting in treating anemia. Regular consumption of wild rose preserves can help fight infections, support body regeneration after illnesses, and protect against the negative impact of oxidative stress.

Wild rose is a real gem in the kitchen and natural medicine, offering various culinary and health benefits. You can prepare many preserves from its fruits, such as jams, jellies, juices, tinctures, or teas, which not only impress with their exceptional taste but also their richness in vitamin C. These preserves greatly support immunity, especially during the colder months. Additionally, wild rose fruits can be a surprisingly tasty addition to cakes, desserts, or salads, giving dishes a unique flavour and nutritional value. Their subtle tartness pairs well with various ingredients, enriching both sweet and savoury dishes. Wild rose is a healthy choice and a culinary adventure that allows you to discover new flavours full of aroma and nutritional value.

The best time to harvest wild rose fruits is in early autumn, from September to October, when they are fully ripe and have a deep red-orange colour. It's worth waiting for the first frosts, which make the fruits softer and easier to process. However, it's important to collect them before they soften too much, which can lower their quality and durability in preserves.

Ingredients:

• 2 pounds of wild rose fruits
• 1 pound of sugar
• 1 ounce of lemon juice
• 1 pint of water

Preparation:

Wash the wild rose fruits and remove the seeds, then sieve them to get a smooth purée. Transfer the purée to a pot, add water, and cook on low heat for about 30 minutes. Add sugar and lemon juice, then cook for another 30 minutes until the jam thickens. Transfer the hot jam to sterilized jars, seal, and set them upside down to cool.