Dog Rose

Dog rose Rosa canina (Rosaceae) a perennial that flowers in June and July, they grow to height of 1-2.5 metres making it the largest of the British wild roses. The dog rose has long arching thorny stems that climb over hedges and bushes. The flowers are delicately scented, approximately 4-5cm wide and have five pink or white petals that set off the multiple yellow stamens. Flowers are found at the end of the branches and are either solitary or grouped in threes or fours. The leaves are split into five or seven sharply toothed leaflets.

pale pink flower of the wild dog-rose
The dog rose produces oval or round rosehips as fruit, these are packed full of vitamin C, and can be made into Rosehip Syrup that is equally delicious diluted with water as a late summer drink, or spooned onto porridge or creamy deserts such as vanilla ice cream.

When picking rosehips the need to be red in colour and give slightly if squeezed. Rosehips have long been used in commercial preparations to ease sore throats and coughs.

rosehip berries in a norfolk hedgerow

Recipe for Rosehip Syrup

To make rosehip syrup you need

  • 1kg of rosehips and 
  • 600g of granulated sugar to make 1.2 litres. 

Put 1.5 litres of water in a preserving pan and bring to the boil.

Mince the rosehips in a food processor and add to the boiling water.

Bring back to the boil and leave to stand for about 15 minutes.

Pour into a jelly bag and allow to dip overnight until most of the liquid has come though, leaving the pulp in the bag.

Bring 750ml of fresh water back to the boil in the cleaned preserving pan and bring back to the boil and stir in the pulp leave to stand for 10 minutes before pouring into a clean jelly bag and allow to drip for 2-3 hours.

Mix the two juices in a large bowl and pour them through a clean jelly bag. Pour the juice into a cleaned preserving pan and boil reducing the liquid to about 900ml, before adding the sugar and re boiling for about 5 minutes.

Pour into hot sterilized bottles seal and label.