Dog rose

The dog rose (Rosa canina) or wild rose is a common species of rose native to Europe, Asia, and North Africa, but can be found worldwide. These rose species often grow in natural habitats such as forests, thickets, meadows, mountainous areas, or along ditches. Wild roses encompass many different varieties and forms.

General characteristics of the dog rose

The dog rose is a shrub that typically grows to a height of 1-3 meters. Its flowers are typically smaller than those of cultivated hybrid roses found in gardens. The flowers are pink or white in color and usually consist of five petals. These flowers often appear alone or in small clusters on the plant.

Natural habitats of the dog rose include thickets, forests, groves, and meadows. They are often found on forest edges, road edges, or other open areas. The fruit of the plant is a red or orange-colored rosehip. In the autumn, while walking in the forest, you can encounter it in numerous places. Moreover, it spreads as a weed not only in forests but also on abandoned pastures. Its red, ripe berries almost glow in the sparse-leaved thickets. It is worth collecting them during hikes or walks because they are extremely healthy. They can be processed into jam, used for making soup or tea. Additionally, they are excellent for decoration purposes, whether as part of an autumn wreath or simply placed in a vase.

Rosehip’s vitamin content

The vitamin content of rosehips is remarkable. Rosehips contain numerous vitamins that are essential for the body. The fruits contain vitamins A, B, K, and E, but their vitamin C content is particularly high. In fact, 100 grams of rosehips contain about 1250 mg of vitamin C, which is roughly 30 times the amount of vitamin C found in a lemon. Additionally, rosehips contain fruit acids, fructose, pectin, magnesium, iron, calcium, and essential oils.

Due to its combined effects, the wildrose is used for various purposes:

  • Strengthening the immune system
  • Alleviating fever symptoms
  • Effective support during flu and cold seasons
  • Aid in the healing of cardiovascular diseases and circulatory disorders
  • Effective treatment for kidney stones and urinary tract stones
  • Stimulating liver function
  • Improving digestion

Rosehip uses

Rosehip jam


  • 1 kg rosehip flesh
  • 2.5 dl water
  • 1 packet of gelling agent
  • fine-mesh sieve
  • jars with lids


If the berries are picked with barely any stems, there is no need for much cleaning. They should be thoroughly washed with cold water.


  1. Place the washed fruit in a saucepan and bring it to a boil with the water for a few minutes.
  2. Then blend everything with a hand blender until smooth.
  3. Pass the fruit puree through a fine-mesh sieve. (If it is too thick, it can be thinned with a little water.)
  4. Mix the gelling agent into the strained puree and cook it.
  5. Transfer the cooked jam into previously washed and sterilized jars, and seal them tightly with lids.
  6. Turn the filled jars upside down for 10 minutes, then place them in a cool and dry place.
  7. Once Once completely cooled (which may take up to 24 hours), store the jars in the pantry.

Rosehip soup


  • 60 dkg rosehip
  • 1 l water
  • 6 dkg sugar
  • 3 dkg potato starch


  1. Wash the rosehips, pour hot water over them, and cook until soft.
  2. Strain the cooked rosehips, then pass the fruit through a sieve.
  3. Return the sieved mixture to the cooking liquid, add the potato starch dissolved in a small amount of the soup, and add the sugar.
  4. Mix everything together and bring it to a boil.

If using dried berries, they should be soaked in boiled water for 10-12 hours before use to soften them.

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