Hardy, this bushy shrub populates the banks of the Saint-Laurent and the edges of forests, often forming dense and impassable hedges due to its thorny branches. Like raspberries, apple trees and many other fruit trees, the rosehip is part of the rosaceae family. However, it has the typical aromas and scents of the cultivated rose, of which it is the untamed version. Its five-petaled flowers then fade to make way for the rosehip, a fruit the size of a ripe cherry, whose pulp is edible and rich in vitamin C, says anthropologist and naturalist Geneviève Lavoie, who is the author from the book Wild Plants of Quebec.
In Quebec, its flowering lasts from June to September, sometimes even until October. Rosehips are quite abundant, but careful picking ensures their survival, specifies Geneviève Lavoie. “Plucking a rosebud interrupts the reproductive cycle. I never take all the buds and rose petals from the same shrub. By only taking the petals, we also keep the heart of the flower intact, which allows insects to collect nectar and the fruit to develop. » Fine and delicate, the petals must be dehydrated or used quickly. The rosehip is picked when it is orange-red in color.
“Everything in the rose bush is edible, even the young shoot that can be blanched or roasted like asparagus. The same goes for the young leaves, which have a taste similar to that of flowers,” according to Geneviève Lavoie. However, it is the petals and rosebuds, where the flavors are concentrated, that are the most popular. The petals are dried to be used in herbal tea or as flavorings in dishes, vinegars and syrups. They are also used to make delicate-tasting jellies. As for the rosehip, it is treated like a fruit: in jam, compote, puree or jelly. Simply cook it and pass it through a sieve.