|Carolina rose hips|
The native Carolina rose has round and smaller rose hips. The multiflora rose has a larger and elliptical-shaped rose hip. There are other, more subtle differences, too. The blossom end of the Carolina rose is a bit larger than the tiny spot on the multiflora rose. On the multiflora rose, the flowers are all up and down the stem, and so are the rose hips. With the Carolina rose, the flowers are clumped together and naturally, so are the hips.
Rose hips are edible and birds love them, scattering the seeds in their poop. People make tea and jellies with them. I’m told that you should wait until after the first frost to gather them, as the frost sweetens them. Some rose species apparently have better-tasting rose hips than others. For tea, the recipe I’ve seen says to steep 4-8 hips in a cup of boiling water for 10-15 minutes. Some recipes suggest you prepare the rose hips before using them. Others say to use them whole. To prepare them, the directions are to trim the stem and blossom ends, slice the hip in half and remove the inners seeds, using scissors if the hips are too small for a knife.
|Multiflora rose hips|