All of us were greeted by a beautiful snow last week and one of the most enchanting visions were the many berries coated in white as they hung from trees and shrubs. These are among the brightest adornments in the garden at this time of year, a clever ploy to attract hungry birds and mammals so they might disperse their seed as they feed on them. Rose hips are one of the more common forms of fruit, not only are they very pretty but they provide a valuable dietary supplement for many local birds.

The most common wild rose is Rosa multiflora, a non-native that was first introduced from Japan in 1866 as rootstock for ornamental roses. Later introduced by the U.S. Soil Conservation Service and sold for erosion control and as 'living fences' for livestock confinement. The flowers of late spring are single, white with a yellow center and not fragrant. Frequently found growing along fence rows and under power lines where birds expel the seeds. Seed is viable for up to 20 years, hence the proliferation of Rosa multiflora. There are several other climbing native roses that are easily confused with Rosa multiflora; these all have pale pink, single flowers that are fragrant, often flowering after R. multiflora. Native roses include Rosa carolina, R. virginiana and R. palustris which is usually isolated to wet areas.

There are quite a few roses that are grown primarily for their showy hips rather than their flowers. Rosa rugosa provides the largest hips and some of the most beautiful flowers within the 'just for hips' group. Most varieties grown simply for showy fruit have single flowers and a vigorous habit of growth, not always suited for confined garden spaces. Others that produce amazing fruit are Rosa moyesii and R. pomifera (aka Rosa villosa). Unlike Rosa rugosa the hips on R. pomifera are plum-colored and bristly, commonly known as "The Apple Rose"; the fruit is large and oblong. Rosa moyesii's hips are slender and orange to red in color, also bristly. A native of China and one of over 50 rose species that Ernest Henry Wilson brought to culture as he explored China and Japan.

Rose hips are very high in vitamin C, much more so than oranges. The seeds are high in vitamin E. Historically prized by Native Americans, hips were collected to consume in winter months to prevent scurvy. Valuable for local wildlife as well, robins, purple finches, northern mockingbirds and cedar waxwings will feed on the smaller hips of Rosa multiflora as well as numerous native roses.

It is simple to harvest rose hips and prepare them in recipes to boost your intake of vitamin C. Always harvest the fruit after a frost; the fruit will be softer and you will be able to press into the hip. Most popular as a tea, boil the hips for at least 10 minutes—you want them to expand and the water to boil over the seed inside as it cracks open. The tea will be pinkish in color. Use a coated pan or a glass container; metal containers will interact with the acids in the fruit. Sweeten with honey or sugar.

Rose Hip Lemonade
2 cups water
1 cup mild honey
3 teaspoons rose hips
3/4 cup lemon juice

Heat water in a coated saucepan or glass container, stir in honey, add rose hips, steep for 1 hour. Strain and stir, add lemon juice. Store in a glass container in refrigerator.

Rose Hip Flavored Wine
Remove the seeds from 3 1/2 oz. of dried rose hips and steep the hulls in 1 qt. of dry red wine for 2 weeks. Strain. Drink a small glass of wine daily.