Wild rose harvest: Embracing nature's vitamin powerhouse this autumn

Wild rose fruits are a true treasure trove of vitamin C – they contain up to several dozen times more than citrus fruits! This is why they have been used in natural medicine for centuries: to help fight colds, boost immunity, and support the circulatory system. Wild rose is also a source of antioxidants, which protect the body against the harmful effects of free radicals, help regenerate the skin, and delay the ageing process.

Wild rose is a repository of vitamin C and a source of many other valuable nutrients. The fruits of this plant contain vitamins A, E, K, and B vitamins, as well as minerals such as magnesium, potassium, calcium, and iron. Therefore, it supports the proper functioning of the body on many levels – from boosting immunity and improving skin condition to aiding in the treatment of anaemia. Regular consumption of wild rose preserves can help in the fight against infections, support body regeneration after illnesses, and protect against the negative impact of oxidative stress.

Wild rose is a true treasure in the kitchen and natural medicine, offering broad culinary and health possibilities. From its fruits, you can prepare many preserves such as jams, confitures, juices, liqueurs, or teas, which not only delight with their exceptional taste but also with their abundance of vitamin C. These preserves excellently support immunity, especially in the colder months. Additionally, wild rose fruits can be used as a novel ingredient in cakes, desserts, or salads, giving dishes a unique taste and nutritional value—their subtle tartness pairs well with various ingredients, enriching sweet and savoury dishes. Wild rose is not only a healthy choice but also a culinary adventure that allows you to discover new, aromatic, and nutritious flavours.

Wild rose fruits are best harvested in early autumn, from September to October, when they are fully ripe and have a vibrant red-orange colour. It's worth waiting for the first frosts, which make the fruits softer and easier to process. However, you should remember to pick them before they become too soft, as this can affect their quality and durability in preserves.

Ingredients:      

• 1 kg of wild rose fruits
• 500 g of sugar
• 25 g of lemon juice
• 500 ml of water

Preparation:

Wash and deseed the wild rose fruits, then sieve them to get a smooth purée. Transfer the purée to a pot, add water, and cook on low heat for about 30 minutes. Add sugar and lemon juice, then cook for another 30 minutes until the jam thickens. Pour the hot jam into sterilised jars, screw on the lids, and set them upside down to cool.