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CULTURAL AND WILD PLANTS
May rosehip (cinnamon rosehip, cinnamon rose, May rose). Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
May rose hip (cinnamon rose hip, cinnamon rose, May rose), Rosa majalis. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Rosehip (Rosa) Family: Pink (Rosaceae) Origin: The wild rose of May originates from Europe and Asia. Area: The wild rose grows in temperate climates, including Western and Central Europe, the Caucasus, Siberia, Korea and Japan. Chemical composition: May rosehip contains vitamin C, essential oils, carotenoids, ascorbic acid, tannins and other biologically active compounds. Economic value: Rose hips are used in medicine and the cosmetic industry. In medicine, it is prescribed as an antioxidant, anti-inflammatory and antibacterial agent, as well as for the treatment of diseases associated with a weakened immune system, such as colds and flu. May rosehip is also used in cosmetics for the preparation of cosmetics and perfumes. In addition, wild rose may be used in landscape design as an ornamental plant due to its beautiful flowers and fruits. Legends, myths, symbolism: Symbolically, rose hips may be associated with beauty, love, youth and renewal. In some cultures, its flowers and fruits have been used to create fragrances and perfumes, as well as to make teas and tinctures. It can also symbolize health promotion, as its fruits are high in vitamin C and other nutrients.
May rose hip (cinnamon rose hip, cinnamon rose, May rose), Rosa majalis. Description, illustrations of the plant Rosa cinnamon (cinnamon rosehip), Rosa cinnamomea L. Botanical description, area and habitats, chemical composition, use in medicine and industry
Synonyms: wild rose, svoborina, chiporas, wild rose, etc. A shrub of the Rosaceae family (Rosaceae), reaching 1,5 m in height, with thin, shiny red-brown branches, with a few curved thorns on them. Leaves pinnate, 4-9 cm long, with 5-7 leaflets and herbaceous stipules. The flowers are pink with a diameter of 3-5 cm, often solitary, rarely 2-3 together on pedicels of various lengths (5-17 cm). The fruits are nut-shaped, one-seeded, enclosed in spherical or ovoid fleshy hypanthia, forming a false fruit. The inner walls of the fruit are hairy, sepals are preserved at the top. Blooms from mid-May to July. Range and habitats. Rosehip May - a widespread species with the Eurosiberian type of range. Occurs from Scandinavia to Central Siberia. It grows in forests, shrubs, river floodplains. Chemical composition. The fruits are used for medicinal purposes. In the dry pulp of cinnamon rose fruits, 23,9% of sugars were found, of which 18,5% were invert sugar; crude fiber 12,5%, pectin 3,7-14%, crude ash 6,4%; total acidity 2,8%. Found malic and citric acids, potassium salts 23 mg%, sodium - 5 mg%, calcium - 26 mg%, magnesium - 8 mg%, phosphorus - 8 mg%, iron - 11,5 mg%. The average content of ascorbic acid in fruits supplied to factories is 1200-1500 mg%. The study of the composition of flavonoid substances showed the presence of quercetin, kaempferol, isoquercitrin. The total content of flavonoids (vitamin P) for cinnamon rose is 4%, for wrinkled rose 2,13%. The following catechins have been identified: epigallocatechin, gallocatechin, epigallocatechin gallate and epicatechin gallate. The total content of tannins in dry fruits is 4,6%, the total content of anthocyanins is 45 mg%. Rosehip, like other P-vitamin plants, is an industrial source of flavonoid substances, since synthetic production turned out to be more expensive. The total content of tocopherols (vitamin E) 170 mg%. Rosehip oil is a brown oily liquid with a green tint, bitter in taste, with a content of tocopherols of at least 40 mg%, carotenoids - at least 55 mg%. Carotolin is an orange liquid in a thin layer, with a specific smell and taste. The content of carotenoids in terms of carotene is not less than 120 mg%. Fatty oil was found in the seeds, tannins were found in the roots and leaves. Rose hips are used as a source of vitamins for the preparation of diet drinks, infusions, decoctions, concentrates, and also serve as a raw material for the production of ascorbic acid, but at present, ascorbic acid is obtained mainly synthetically. Application in medicine. Rosehip is used as a choleretic agent for cholecystitis, hepatitis and gastrointestinal diseases, especially those associated with a decrease in bile secretion. Care must be taken when using ascorbic acid in certain conditions of the body. There are indications that long-term use of large doses of ascorbic acid can lead to inhibition of the insulin-forming function of the pancreas. Therefore, when prescribing large doses or long-term use of ascorbic acid, it is recommended to control blood sugar levels. When prescribing ascorbic acid, it is necessary to take into account its ability to stimulate the function of the adrenal glands and contribute to the excessive formation of corticosteroids, which, under certain conditions, can cause a violation of carbohydrate metabolism. Contraindications to the use of ascorbic acid, especially in combination with rutin, are thrombophlebitis and other diseases accompanied by a tendency to form blood clots. Infusion of rose hips. A tablespoon of unpeeled rose hips is crushed, placed in a porcelain or enamel vessel, poured with 2 cups of boiling water, covered and placed in a boiling water bath, stirring often. After 15 minutes, remove from the bath and leave to stand for 24 hours, then filter, drink 1/4-1/2 cup 2 times a day. An infusion of peeled rose hips is prepared in the same way, but boiled for 10 minutes and infused for 2-3 hours. Other uses. Valuable vitamin plant. Thanks to the interweaving of branches and thorns, it forms impenetrable thickets and is recommended for hedges. A decoction of rose hips used to dye fabrics orange. Jam is made from the petals, and pink vinegar is also obtained. Authors: Turova A.D., Sapozhnikova E.N.
Rosehip cinnamon. Basic information about the plant, use in medicine
A wild shrub 1-2 m high of the rose family, common from the Far North to the subtropics. False fruits (hypanthia), formed by a strongly developed receptacle and ovary, spherical or elongated, orange, orange-red or red, fleshy, with a large number of seeds. The pulp of rose hips contains many very sharp bristly hairs. The fruits ripen in August - September, remaining on the branches until winter. Fruits contain vitamin C (10-20%), carotene (12-18 mg%), vitamins P, B2, K, E, up to 20% sugars (mainly glucose and fructose), pectin substances (2-3%), citric and malic acids, tannins and dyes, essential oil, flavone glycosides, kaempferol and quercetin. Fatty oil rich in carotene and vitamin E was found in the seeds. The fruit pulp contains potassium salts, iron, manganese, phosphorus, calcium, and magnesium. The petals contain essential rose oil. It is a clear, pleasantly smelling yellowish liquid. The roots contain many tannins. As a source of vitamin raw materials, rosehip species of the cinnamon section are of interest, including valuable high-vitamin species: cinnamon rosehip, rose hip, Daurian rosehip, wrinkled rosehip and loose rosehip. Rosehip surpasses many plants in variety and quantity of vitamins. The content of vitamin C in its fruits is 10 times more than in black currants, and 100 times more than in apples. One to three fruits are able to provide the daily requirement of an adult for vitamin C. Juice and vitamin syrup are obtained from fresh fruits. Fresh, pickled and dried fruits are widely used for fortification of culinary and confectionery products, juices, liqueurs. Jelly, jam, surrogates, mashed potatoes, compotes, jam, marmalade are prepared from crushed fruits. The food industry produces concentrates, sweets and dragees, the medical industry produces powders, tablets, pills, syrup, liquid extract and dry fruits. The healing properties of wild rose in Russia were known in the 1787th century. Its fruits were considered an extremely effective remedy and were given out by special permission only to representatives of the nobility. During the Russo-Prussian War of 1791-XNUMX. in the Moscow First Military Hospital, the wounded were given "molasses svoroborinnuk" to maintain their strength (then rose hips were called svoroborin). Now rose hips are widely used as a source of vitamin C and multivitamins for the preparation of vitamin supplements, diet drinks, infusions, decoctions of concentrates. By hot extraction of the pulp of fruits and seeds with vegetable oil, rosehip oil and carotolin are obtained, which are used as wound healing agents. Fruit preparations are recommended for low acidity of gastric juice, as a mild choleretic agent for cholecystitis. Fruits rich in iron and vitamins are used for dietary nutrition and the treatment of anemia. Due to the rich set of vitamins, fruits are used to treat and prevent a number of diseases associated with impaired capillary circulation. The presence of large amounts of vitamin C is due to the use of fruits as a means of increasing the body's resistance to certain infectious diseases, intoxications and restoring efficiency in case of mental and physical overwork. Clinical studies have shown that the use of fruits slows down the development of atherosclerosis. Preparations from the fruits are used to prevent the treatment of scurvy, with hemorrhagic diathesis, hemophilia, bleeding (nasal, pulmonary, uterine), long-term non-healing ulcers and wounds, bone fractures. All types of wild rose are allowed to be used as vitamin raw materials, provided that the content of ascorbic acid in their fruits is at least a percent. Low-vitamin species of rose hips, in particular the most common dog rose hip (with a vitamin C content of less than a percent), are used to produce the drug holosas, indicated for chronic diseases of the liver and biliary tract. In traditional Tibetan medicine, rose hips are used orally for pulmonary tuberculosis as a sedative; externally - for baths with rheumatism, roots - for baths with paralysis; Rosehip roots are used to treat dysentery, they are used as an antihelminthic, for cholelithiasis and urolithiasis, heart disease, malaria and hypertension. In folk medicine, white fruits and their peel were used for urolithiasis, as well as analgesic, antitussive, mild laxative, for gastric and duodenal ulcers, anacid gastritis, anemia, uterine bleeding and atherosclerosis; flowers - for lotions for eye diseases; petals - as an antitussive, with erysipelas; branches and leaves - as an analgesic for radiculitis and gastric colic, for flatulence, as an astringent. In veterinary medicine, rosehip is indicated for C-hypovitaminosis (red foot, ulceration in fur animals), to accelerate the growth of weak animals, as a diuretic and detoxifying agent. Authors: Dudnichenko L.G., Krivenko V.V.
Rosehip cinnamon. Description of the plant, area, cultivation, application
It grows everywhere in forests, among shrubs, on the edges, along river floodplains, ravines, meadows. It is bred as a food, ornamental, high-vitamin plant. Perennial shrub over 2 m high. The branches are thin, the bark is shiny, brown-red. On young branches below there are many thin thorns, at the top there are fewer of them. On flowering branches, the thorns are hard, bent down. Leaves 4-9 cm long, consist of 5-7 serrate, elliptical leaflets, covered with dense bluish-green hairs on top. Blooms from May to July. Flowers on short stalks, solitary, up to 5 cm in diameter, purple or dark red. Fruits are spherical or oval, 1-15 cm across, red or orange, smooth. Ripen in August - September. Rosehip cinnamon is the most vitamin-rich plant. Vitamins are found not only in fruits, but also in flowers and leaves. The fruits contain vitamins B1, B2, K, PP, C, provitamin A, bio-flavonoids, sugars, pectin, aromatic substances, calcium, tannins, essential oil, magnesium, iron, potassium, copper, manganese, phosphorus, organic acids. Vitamin E, fatty oil were found in the seeds, and there is a lot of essential oil in the petals. Good honey plant. For economic purposes, essential oil is widely used in the perfume industry. An orange dye is obtained from the fruit. Rose hips are used by gardeners as a rootstock for cultivated rose varieties. Rosehips are planted on railway embankments as thorny decorative fences. Berries, rosehip flowers are used in nutrition. Candies, dragees, candied fruits, jam, jam, vitamin concentrates, drinks, syrups, coffee surrogate, mousse, etc. are prepared from them. Rosehip jelly. Peeled from seeds and fibers, pour rose hips with water, boil over low heat until softened, wipe, squeeze out the juice. Dissolve the sugar in the juice and boil until the consistency of jelly. 1 kg of peeled rose hips, 500 g of sugar, 600 ml of water. Kissel with rose hips. Grind the dried rose hips, add water, boil over low heat for 15 minutes, then strain through a cloth bag or through three layers of gauze. Add sugar, lemon slices or citric acid to the broth, pour in starch diluted in cold water, bring to a boil. 100 g of dried rose hips, 1 liter of water, 200 g of sugar, 50 g of starch, 0,5 g of citric acid. Rosehip jam. Rinse ripe rose hips with cold water, remove seeds and fibers, rinse again, add water and boil over low heat until softened. Then rub through a sieve, bring to a boil, add sugar, citric acid and cook until tender. Put the mass into sterilized glass jars, cover with lids and pasteurize at a temperature of 70 ° C: half-liter jars - 20, liter - 25 minutes and tightly cork. 1 kg of rose hips, 700 g of sugar, 200 ml of water, citric acid to taste. Rosehip puree. Peel young rose hips from seeds, fibers, rinse thoroughly, add water, boil for 10 minutes, put on a sieve. When the water drains, wipe, add sugar, bring to a boil, pour in the rosehip syrup, stir. Pour the puree into sterilized jars, cover with lids, pasteurize at a temperature of 70 ° C: half-liter jars - 15, liter jars - 20 minutes and tightly cork. 1 kg of rose hips, 200 g of sugar, 200 ml of rose hip syrup. Rosehip petal syrup. Pour rosehip petals with hot 70% sugar syrup, bring to a boil, leave in a sealed container for 12 hours. Then pour the syrup into sterilized jars, cover with lids. Store in a cold place. Use for flavoring drinks, jelly, etc. 50 g rosehip petals, 700 g sugar, 300 ml water. Wild rose petal jam. Pour rosehip petals with 80% sugar syrup, leave for 1 hour, then add citric acid and boil for 3-5 minutes. Arrange the jam in sterilized glass jars. Store in a cold place. 100 g of rosehip petals, 800 g of sugar, 200 ml of water, citric acid to taste. Rosehip jam. 1. Peeled from seeds and fibers, blanch the rose hips for 2-3 minutes, drain the water, dip the fruits in 60% sugar syrup, add lemon juice and boil over low heat. When the fruits sink to the bottom, take them out and put them in glass jars. Strain the syrup, boil, pour over the fruits, shaking the jars well, cover with lids. Store in a cool place. 1 kg of rose hips, 600 g of sugar, 400 ml of water, juice of 1 lemon. 2. Peel the rose hips from seeds and fibers, rinse thoroughly with cold water, pour boiling water for 30 minutes. Drain the water, dip the fruits in hot sugar syrup, bring to a boil, boil for 5-7 minutes and leave for 24 hours. Then drain the syrup, boil, pour over the fruits and again stand for 24 hours. On the third day, drain the syrup, add 200 g of sugar, lemon juice, boil for 5 minutes, pour over the rose hips, bring to a boil, immediately pour into jars and cover with lids. Store in a cool place. 1 kg of rose hips, 600 g of sugar, 400 ml of water, juice of 1 lemon. Rosehip jam with cranberries. Rinse fresh rose hips, remove seeds and fibers, rinse again, pour a small amount of water and bring to a boil. Then drain the water, pour the fruits with hot sugar syrup, add cranberries and cook over low heat until tender. 1 kg of rose hips, 400 g of cranberries, 1,5 kg of sugar, 450 ml of water. Cold jam from rose hips. Mix the pulp of the seeds and fibers of the rose hips with sugar, arrange in sterilized jars, cover with lids and store in a cool place, but do not freeze. 1 kg of rose hips, 1,5-2 kg of sugar. Rosehip petal mousse. Boil semolina porridge on water, pour it gradually into boiling syrup from rosehip petals, mix thoroughly, remove from heat. Beat the mass with a spoon or whisk until a thick foam. 200 ml rose hip syrup, 200 ml water, 50 g semolina. Rosehip syrup. Cut the rose hips, remove seeds and fibers, rinse thoroughly, pass through a meat grinder, add water, cook for 10 minutes, add sugar syrup and simmer for another 20 minutes over low heat. Then strain through cheesecloth in two layers or through a sieve. Pour the syrup into a glass container. Store in a cool place. 1 kg of rose hips, 1,2 liters of water, 1 kg of sugar. Rosehip with honey. Boil processed rose hips in water until softened, rub through a sieve, add honey, water, boil and pour into glass jars or bottles. Store in a cool place. 1 kg of rose hips, 500 g of honey, 400 ml of water. Rosehip jam with cranberries. Rinse ripe fresh rose hips with cold water, remove seeds and fibers, rinse thoroughly again, add water and boil until the fruits soften. Then drain the water, wipe the fruit through a sieve. Grind the cranberries with sugar, mix with the rosehip mass and cook over low heat until the consistency of jam, but not more than 40 minutes. Pack jam in glass jars, cover with lids and pasteurize at a temperature of 70 ° C: half-liter jars - 20, liter - 25 minutes. Seal banks. 200 g fresh rose hips, 200 g cranberries, 800 g sugar, 200 ml water. Rosehip sweets. Mix wild rose hips with cranberries with starch, arrange in trays with a layer up to 1,5 cm, dry in a warm oven or in air, cut into pieces, sprinkle with powdered sugar, put in glass jars, cover with plastic lids or parchment paper. Store in a cool dry place. 1 kg rosehip jam with cranberries, 50 g powdered sugar, 200 g starch. Coffee from rosehip seeds and burdock roots. Thoroughly rinse the rosehip seeds, dry, fry in a pan until brown. Dried burdock roots are also roasted until light brown. Grind everything in a mortar, sift or grind in a coffee grinder. Brew like coffee. Drink with milk, cream or like black coffee. 100 g rosehip seeds, 200 g burdock roots. Rosehip tea. Mix dried rose hips, black currant, mountain ash, strawberry leaves, carrots. Pour 50 g of the mixture with 400 ml of boiling water, leave for 10 minutes. Drink like tea. 200 g of rose hips, 100 g of black currant, 200 g of mountain ash, 150 g of carrots, 50 g of strawberry leaves.
In folk medicine, fruits, leaves, flowers, achenes of wild rose are used. The fruits have a vitamin, tonic, tonic, bactericidal effect, increase the body's resistance to infections, increase metabolism, increase working capacity, slow down the development of atherosclerosis, improve hematopoiesis, enhance the regeneration of bone and soft tissues, accelerate the healing of wounds, ulcers, normalize digestion. Achenes have a choleretic, diuretic, anti-inflammatory effect; leaves - analgesic, antimicrobial, astringent; flowers - volatile, antibacterial, tonic; roots - astringent, choleretic, antiseptic action. Infusion of rose hips. Steep 150-200 g of dried or fresh rose hips in 1 liter of boiling water for 24 hours, then strain. Drink 100 ml 2-3 times a day 30 minutes before meals for atherosclerosis, diseases of the kidneys, bladder, bronchitis, tuberculosis, gastritis with low acidity of gastric juice. A decoction of rosehip roots. Boil 40 g of dried chopped roots in 200 ml of water for 15-30 minutes, leave for 5 hours, then strain. Drink 200 ml 3 times a day for 7-10 days for liver diseases, kidney stones, hypertension, inflammation of the bladder, paralysis. To do baths with paresis, paralysis of the lower extremities. A decoction of rosehip petals. Boil 100 g of flowers in 200 ml of water for 30 minutes, leave for 6 hours, then strain. Drink 50 ml 2-3 times a day for hypovitaminosis, colds, general weakness. A decoction of rosehip seeds. Boil 10 g of seed powder in 200 ml of water, leave for 2 hours, strain. Drink 50 ml 3-4 times a day for kidney stones, diarrhea. Lubricate wounds, ulcers, bedsores, burns, cracked nipples, inflamed gums with seed oil. Contraindications: thrombophlebitis, predisposition to the formation of blood clots. It should be remembered that the use of an excess amount of vitamin C, including rosehip preparations, is not harmless. With a lack of vitamin C, as already noted, the general condition worsens, the composition of the blood. With excessive administration of it, resistance to infections also decreases, the amount of hemoglobin in the blood decreases, and the tendency to thrombosis increases. Therefore, you need to take rosehip preparations under the supervision of a doctor. Briar preparation. The fruits are harvested by hand at the end of ripening, from the end of August until frost. In frozen and softened fruits, the amount of ascorbic acid is significantly reduced. Dry first in a draft, then in dryers, stoves, ovens at a temperature of 80-90 ° C, so that the fruits do not burn. Dried fruits are wrinkled, orange-red, shiny, inside with light yellow grains and bristly hairs. The walls of the fruit are thin, fragile, odorless, sweet-sour, slightly astringent taste. Before drying, the fruits can be cut in half lengthwise, remove the fibers and achenes, wipe thoroughly. Flowers and leaves are collected during flowering, dried in the air. The roots are dug up in late autumn, cleaned from the ground, dried in the air. The shelf life of roots and fruits is up to 2 years, flowers and leaves -1 year. Authors: Alekseychik N.I., Vasanko V.A.
Rosehip May (Rose May), Rosa majalis. Botanical description of the plant, area, methods of application, cultivation
The Latin name of the genus Rosa comes from the Old Persian "wrodon", which in the Greek dialect was transformed into "rhodon", and then in Latin - into "rosa". The Russian generic name is obviously related to the thorns on the branches. Perennial deciduous shrub up to 2 m tall with thin twig-like branches covered with shiny brown-red bark, sometimes covered with a bluish bloom; old branches brownish-brown. On average, one stem (aerial axis) lives 4-5 years, and the rhizome - from 8 to 13 years. The shoots are planted with sparse hard, sickle-shaped spikes with an expanded base, usually sitting in pairs at the base of the leaf petioles, as well as numerous (especially in the lower part of the branches and on young non-flowering shoots) straight or slightly curved needle-like spines; flower-bearing shoots usually without thorns. Young shoots are a tasty dish for herbivores, but rose hips defend themselves against them with thorns. There are fewer thorns on the stiffened shoots, since the bark protects the shoots, but the thorns become larger and bend down, which prevents mice from getting to the fruits. The leaves are compound, imparipinnate, with 3-7 pairs of elliptical, toothed leaflets along the edge, with a total length of up to 7 cm. Petioles are pubescent, often with glands hidden under pubescence. The stipules of the leaves of sterile shoots are narrow, with tubular edges, while the leaves of flower-bearing shoots are wide, flat, with ears. Leaflets are thin, close together, 1,4-6 cm long, 8-28 mm wide, ovate-oblong, narrowed towards the base, pointed, with wide teeth, bright or gray-green, pubescent below. The flowers are large, solitary or in clusters of 2-3, 3-7 cm in diameter, with five petals and a five-parted calyx. Short pedicels, 5-17 mm long, covered with lanceolate bracts. Sepals entire, narrow, up to 3 cm long, with lanceolate appendages, directed upwards; remain with fruits after ripening. Petals are pink to deep red, broadly obovate, slightly notched at the apex. There are many stamens and pistils; columns form a large, woolly head. The mouth of the hypanthium is wide, up to 2 mm in diameter, the disc is narrow. Blooms from May to July. The duration of flowering of the plant as a whole is 20 days, and of individual flowers - 2-5 days. Branches bloom in the second year. Insects visit rosehip flowers for pollen, guided by their strong smell and bright color. There are no devices for storing nectar and the nectar itself in rosehip flowers. Pollinators are bees, beetles, butterflies, bronze and lumberjacks. The fruits are spherical, rarely ovoid or elliptical, smooth, orange or red, fleshy, crowned with sepals remaining upward directed. Inside the hypanthium there are numerous hairy, hard nutlets, between which numerous sharp bristly hairs are located along the inner walls of the receptacle. Rose hips are formed by a developed receptacle and ovary and are classified as false fruits. The fruits ripen in August-September. Bright fruits attract birds such as hazel grouse, crows, jackdaws, buntings. Birds eat the pulp of the fruit, and the seeds, along with excrement, fall to the ground and thus spread over long distances (endozoochory). Rosehip May - a widespread species with a Euro-Siberian type of range. It occurs from Scandinavia to Central Siberia (reaches approximately to Lake Baikal), never entering the Arctic and only occasionally descending to the steppe zone. It occurs in the European part of Russia, Western Siberia, Eastern Siberia (the basin of the upper and middle reaches of the Yenisei, the Angara basin, the southern Baikal region, southwestern Transbaikalia; Kazakhstan (Tarbagatai). In Altai, it is common in most areas. May rosehip grows singly or in groups in the undergrowth of sparse forests, on edges, clearings and clearings, among bushes and along ravines, more often found in meadows and floodplain forests. Most often it is part of the shrub thickets in the floodplains of the rivers and occupies a dominant position there. Included in shrub associations along with prickly rose hips, Tatar honeysuckle and others. In the forest-tundra, it occurs among sparse birch forests. In the forest-steppe it inhabits birch, pine and oak groves, and in Western Siberia partly also the flat steppe. In mountainous areas, it occupies mainly river valleys. It also occurs under the canopy of rare trees and shrubs with low crown density. Prefers alluvial soils. May rose hips are a natural concentrate of many vitamins. The fruit pulp contains ascorbic acid (vitamin C), riboflavin (vitamin B2), beta-carotene (provitamin A), phylloquinone (vitamin K) and bioflavonoids (vitamin P), while the seeds contain tocopherols (vitamin E) and fatty oil. For more information about the chemical composition, see the "Read more about useful properties" section below. Rosehip berries are edible and used in the food industry, they are used to make jam, jam, marmalade, compotes and jelly, they are added to sweets, drinks, teas. Jam is made from the petals, and pink vinegar is also obtained. The fruits are rich in vitamin C and are used as food and also as a medicine. Due to unpretentiousness and winter hardiness, it is used in landscaping cities. Thanks to the interweaving of branches and thorns, it forms impenetrable thickets and is recommended for hedges. A decoction of rose hips used to dye fabrics orange. Rosehip May - the ancestor of most cultivated varieties of roses, the "queen of flowers". The rose is valued for the beauty of the flowers, the variety of their colors and the exceptional aroma that depends on the presence of essential oil in the petals. Varieties of roses are obtained as a result of careful selection of the best specimens, careful care and selection, and often cultivars are grafted onto the May rosehip. The shrub prefers a bright, wind-protected place. The soil should not be swampy, saline, acidic. It is better to propagate by offspring and dividing the bush, although seeds, layering, root and stem cuttings are also used. Offspring are taken from healthy bushes in late autumn or early spring. The rhizome part of the offspring is left 12-17 cm long, the above-ground part is cut to 5 cm. When dividing the bush, strong plants are also selected, the shoots are cut to 7-10 cm. It is better to immerse the roots in a clay mash. A hole is dug up to a width and depth of up to 50 cm, where rotted manure or humus is introduced. Water the plant thoroughly after planting. Rosehip does not require special care, it needs to be watered and weeded regularly. Fruiting begins after 2-3 years, the most abundant harvests occur after 3-5 years.
Rosehip cinnamon, Rosa cinnamonea L. Description, habitats, nutritional value, use in cooking
Rosehip is a perennial branchy shrub of the Rosaceae family up to 3 m high. There are more than 60 varieties. Cinnamon rose hips are of the greatest economic importance (more than other species are rich in vitamin C), spiny rose hips (common in the northern regions of the country), Daurian wild rose (in the southern regions of Eastern Siberia and the Far East), loose wild rose (in Central Asia), etc. Rosehip blooms in May-June. The fruits ripen in August - September. It grows along the banks of rivers, along ravines, along forest edges, among shrubs, in clearings. Separate varieties are cultivated as decorative, honey plants, as well as for medicinal and food raw materials. Flower petals, fruits, seeds, leaves, roots are used. Fresh and dried rose hips contain, respectively, 24 and 60 g of carbohydrates, 2 and 5 g of organic acids (in terms of malic acid), 1,6 and 4 g of proteins, 470 and 1200 mg of vitamin C, 2,6 and 6,7 mg carotene, 0,33 and 0,84 mg of vitamin B2, 0,05 and 0,15 mg of vitamin B, 0,6 and 1,5 mg of vitamin PP, as well as vitamins K, P; seeds contain vitamin E. Minerals include potassium, calcium, phosphorus, iron, and manganese. A wide variety of nutrients in rosehip allows you to use it in medical and dietary nutrition. Vitamin drinks, infusions, decoctions, extracts, syrups are prepared from wild rose, and drugs are used in medicine for a number of diseases. Author: Koshcheev A.K.
Rosehip May (cinnamon rosehip), Rosa majatis. Interesting plant facts
Family Rosaceae, class Dicotyledonous, department Angiosperms. Rosehip, or May rose, is often found in sparse forests, on the edges, in thickets of shrubs, near fields. This is a low shrub, up to 2 m tall. Young shoots with many straight thin thorns. The bark on old branches is brownish-brown, and the spines are hard, bent, located in twos at the base of the leaf petioles. Leaves pinnate, with 5-7 leaflets. The flowers are pink, regular, with 5 large free petals, the calyx is five-parted, there are many stamens and pistils. The fruits are nuts, combined into a berry-like false fruit. Rosehip got its name not by chance. The plant is densely covered with thorns, which serve as a good protection against eating it by herbivores. Rosehip blooms in mid-May and blooms until July. Large pink, with numerous yellow stamens, wild rose flowers with a delicate, pleasant aroma attract many pollinating insects: bees, bumblebees, bronze beetles and lumberjacks. Rosehip flowers turn towards the sun during the day, and at night the petals form a "hut", protecting pollen from dew. Flowers appear only on shoots of the second year of development, since young shoots do not have flower buds. After flowering, the pedicels and ovaries grow into fleshy red berry-like "fruits" inside which are nuts. The pulp of the "fruits" of rose hips is saturated with vitamin C, medicinal syrups are prepared from it. Birds (grouse, jackdaws, crows, oatmeal, etc.), eating "berries", spread the plant through the forest. As a result of the work of gardeners and breeders, the "queen of flowers" - a cultivated rose - originated from the wild rose. Now more than 1000 different varieties of it are known. Authors: Kozlova T.A., Sivoglazov V.I.
May rose hip (cinnamon rose hip, cinnamon rose, May rose), Rosa majalis. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
May rose hip (cinnamon rose hip, cinnamon rose, May rose), Rosa majalis. Tips for growing, harvesting and storing
Rose hip (Rosa majalis) is a shrub that grows in the northern regions of Europe and Asia. It is grown not only for decorative purposes, but also for tasty and healthy fruits. Tips for growing, harvesting and storing wild rose in May: Cultivation:
Workpiece:
Storage:
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