One Plant a Week: Wild Rose
This is the nineteenth post in our new series, One Plant a Week, where we learn a new, edible plant every week. That means that if you follow along, you’ll know 52 new plants after only a year of doing this. As our foraging expert guest, Pascal Baudar said on the Wild Fish and Game Podcast, it will make you more of a wild plant expert than 99.99999% of the population.
We recommend you go out and find these plants if they exist in your region. You don’t necessarily have to harvest them; simply familiarize yourself with them and get to know them well. See them in their different phases of life, in different terrains and conditions. See who else likes to eat them (Bears? Squirrels?), pollinate them (Butterflies? Hummingbirds?), or use them (Nesting birds? Muskrats?). Use plant ID apps, along with foraging/ID books, online resources, and mentors to teach yourself about them more and to get comfortable enough with them that you can ID to 100% accuracy.
Then, if you feel confident enough, bring some home and try preparing some to eat. Try doing this with different specimens in different stages of life to see when it is best to harvest them. Knowing these plants through and through will transform the way you interact with the outdoors, as well as the way you see food. A warning though: this is an addictive hobby!
An additional warning: Plant ID apps are not 100% accurate, and you should not be eating ANYTHING wild unless you are 100% sure that it is safe to do so. Do not rely solely on one source for your information (including us), and do not eat anything unless you’ve properly identified it.
Listen to our Podcast
Apple Podcasts, Google, Spotify, Amazon Music
Get a Copy of our New Book!
This Week is All About Wild Rose!
Rosehips, the fruit of wild roses (Rosa spp.), and rose petals are both valuable wild edibles worth foraging. Together they provide flavor, nutrition, and beauty in the kitchen and have been used for centuries in traditional remedies. Rosehips are especially rich in vitamin C, antioxidants, and beneficial plant compounds that support immune health and fight inflammation. Rose petals, while less nutrient-dense, are edible, fragrant, and often used to flavor teas, syrups, desserts, and preserves. Both parts of the wild rose are still appreciated today in both food and herbal medicine.
Wild roses are common across North America, Europe, and Asia. They thrive along hedgerows, meadows, pastures, and woodland edges where sunlight is plentiful. Rose petals bloom in spring and early summer, while the fruit forms later in the season, ripening by late summer into early winter. Rosehips are generally harvested after the first frost when they soften and mellow in flavor, while petals are gathered at peak bloom when they are most aromatic.
Rosehips have a tart, fruity flavor with hints of apple and cranberry, while rose petals bring subtle floral sweetness and fragrance. Historically, both were used in teas, syrups, and jams, while petals also flavored honey, vinegars, and medicinal tinctures. Today, rosehips are still made into teas, syrups, jams, and even wine, while petals are candied, infused into syrups, distilled into rose water, or used fresh in desserts and salads.
Description:
Wild roses are hardy, thorny shrubs with woody stems armed with curved prickles. The leaves are pinnate, usually with five to seven serrated leaflets, and provide an easy way to distinguish roses from lookalike plants. In late spring and early summer, the shrubs produce five-petaled flowers in shades of pink or white. These petals are edible and highly aromatic, best gathered on dry days soon after the blossoms open.
As the flowers fade, the base of the flower swells into hips, the rounded or oval fruit of the rose. These hips range in color from orange to deep red and usually measure about half an inch to an inch across. Inside are small seeds covered in fine hairs that can cause irritation if not removed. While the fruit is generally safe to handle and eat, some people experience mild skin irritation when harvesting or working with large amounts of fresh hips.
Wild roses are easy to find in open areas such as roadsides, hedgerows, and woodland edges. Harvest petals by gently plucking individual ones without damaging the whole flower. Harvest hips in late summer through winter when they are fully colored and slightly soft. Use scissors or shears to snip the hips, taking care to avoid the plant’s thorns. The first frost is often preferred, as it enhances the fruit’s flavor.
Lookalikes
Rosehips are distinctive, but their red color can cause confusion with other fruits.
Hawthorn (Crataegus spp.) produces red berries on thorny shrubs, but the leaves are lobed, unlike the pinnate leaves of roses.
Barberry (Berberis spp.) also produces small red berries, but the fruit is elongated rather than rounded and the leaves are small, oval, and clustered along the stems.
Virginia creeper (Parthenocissus quinquefolia) has clusters of blue-black berries on vines, but its leaves are divided into five distinct leaflets. Careful attention to rose thorns, leaf structure, and the five-petaled flowers will confirm true roses.
Edibility:
Rosehips have a tart, apple-cranberry flavor, while rose petals offer a soft floral note with a hint of sweetness. Petals can taste slightly bitter if harvested late or after rain, but fresh, newly opened blossoms are delicate and aromatic.
Collect rose petals during peak bloom, typically late spring to early summer. Choose flowers free from pesticides and gather only a few petals from each flower so pollinators still benefit. Store fresh petals in a breathable container in the refrigerator for a few days or dry them for later use in teas and potpourri.
Collect rosehips in late summer to fall by clipping ripe fruit. Store fresh hips in the fridge or dry them for long-term storage. To process hips, cut them open and remove the seeds before using in jams or syrups, or steep them whole for teas.
10 Recommended Uses for Rosehips and Rose Petals
- Rosehip tea or combined rosehip and rose petal infusion
- Rosehip syrup for wellness, cocktails, or desserts
- Rosehip and rose petal jam or jelly
- Rose water distilled from petals for drinks and baking
- Candied rose petals for cakes and pastries
- Rosehip wine or mead
- Rose petal vinegar or infused honey
- Rosehip powder for smoothies, soups, or baking
- Rose petal desserts such as panna cotta, custards, or ice cream
- Rosehip sauce or glaze for pairing with wild game