Common wild rose (Rosa virginiana)
“This plant is characterized by showy, fragrant flowers, which have five pink petals and many yellow stamens surrounding a dense mass of tiny yellow pistils. The flowers later develop into orangish or reddish fruits called rosehips. There are many species of roses very similar to the Commun Wild Rose, all of which are edible.
This plant is common throughout the province growing in wet pastures, thickets and along roadsides, heads of salt marshes, dykelands and swamps.
Rosehips have one of the richest vitamin contents of all the wild edibles. The juice is twenty-five times richer in Vitamin C than oranges – in fact, you can obtain as much Vitamin C in three small rosehips as you would in one large orange. The seeds are also valuable, being extremely rich in Vitamin E. Thus, rosehips make a great emergency food, which is easily recognized, very common and readily accessible throughout the year.” (from Edible wild plants of Nova Scotia by Heather MacLeod and Barbara MacDonald)
The petals of the wild rose can be eaten raw, added to salads, made into a syrup to flavor drinks, or candied to decorate a cake. The hips can be used year-round. They are good to munch on but are often used to make jellies, jams, syrups, and mostly teas.
Rose Syrup (from a wild dinner)
You need: 1 cup water, 1 cup sugar, 2 cups fresh wild rose petals.
Boil water, add sugar. Dissolve sugar. Simmer for 5 minutes.
Pour syrup over petals. Let sit for 24 hours.
Strain. Put beautiful tasty syrup in pretty glass bottles. Keep in fridge.