Category Archives: Rose Hips (Rosa sp.)

Uses of Berries

As we are learning more about wild & cultivated berries of Alaska, I was wondering what others uses berries might have. I found a page made by Tanana Chief’s Conference and wanted to include the information they have on their website!

Spruce Tree needles –

Symptoms: Burns, Childbirth, colds/ flu, sinus infections, sore throat, stomach troubles, tuberculosis, urinary problems, stomach issues, cuts or scrapes, skin troubles, childbirth.

How to use: Boil needles to release scent in air, you can also bathe in the needles, chew the needles, steam, or salve.

Burns: Heat spruce pitch and apply to relieve

Colds/Flu: Spruce bark tea/Spruce needle tea

Childbirth: Mixture of Spruce gum/ charcoal applied to child’s navel Most common uses: Spruce Bark & Spruce Pitch will be either boiled or chewed for applications

Rose Hips –

Symptoms: Rose hips are high in Vitamin C, A, B, E, & K. Good for immune system, heart/circulatory systems, nervous system, anti-inflammatory

How to use:

Skin: Rose hip oil can help with moisturization, and can be used to treat scars and acne

Burns: Rose Hip oil can be used as a soothing treatment on skin burns Organ Systems: Can help with the immune, digestive, reproductive, and heart/circulatory/nervous systems.

Most common uses: Rose hips are used in a tea, eaten raw, cooked, made into jelly.

TCC’s Guide to Natural Medicine. Uses of Berries Accessed 21 Sept, 2016.

Gall roses

Below is a link to an entry about gall roses.  I couldn’t post photos here. 

Can you get hips from gall roses?

Rose Hip Butter!

Rose hips are best collected in the fall; some say after the first frost. I just collect them when they are ripe but still firm and not overly mushy.  You will need to remove the stem, blossom end, and seeds for this recipe. To do this I take off the outer parts and use a food mill to remove the seeds after cooking in just enough water to slightly cover the rose hips. I bring the hips to a boil and then simmer for about 15 minutes. After processing your hips in the food mill you have the puree for the recipe.

Ingredients: 5 Cups of rose hip puree

5 Cups of sugar

2 Tablespoons lemon juice

2 teaspoons cinnamon

1 teaspoon allspice

1/2 teaspoon cloves and nutmeg

Sterilize the jars and prepare lids for canning. Combine all ingredients together in a saucepan and bring to a full rolling boil, stirring constantly. Boil until the mixture darkens and becomes thick. This can take an hour or more depending on the thickness you like. Poor into hot jars and leave 1/4- inch head space. Remove stray puree from jar rims with a damp cloth, then secure a lid to each jar with a band. Process jars for 5 minutes in a boiling water bath.  Remove jars from the bath and leave undisturbed until the lids are sealed.  You should hear each jar “ping” as it seals, leaving the lid with a taut, slightly dished appearance.  Leave the jars undisturbed until fully cooled.