Rose: A Bit of Botany

a little botanical information on rose (Rosa canina)

description
Rosa canina is a climbing wild rose species of the Rosaceae family.

This deciduous shrub normally ranges in height from 1–5 m, though on occasion it can climb higher into the crowns of taller trees. Assisting in the plant's ability to climb are the small, sharp, hooked prickles that cover its stems.

Rosa canina leaves are pinnate, with 5-7 leaflets. The plant's five-petaled flowers usually bloom pale pink, but actually vary in color between a deep pink and white. The flowers are 4–6 cm diameter, and will mature into an oval 1.5–2 cm red-orange fruit, or "rose hip".

common names & nomenclature
This plant is commonly known as Dog Rose presumably in reference to the species name canina. However another theory suggests that the plant was once called the Dag Rose— with dag being a dagger. This name derived from the ubiquitous thorns adorning the plant. The theory then posits that much like the Dogwood which was originally Dagwood the name changed into 'Dog' by people who did not understand the allusion.

Also known as:
dog rose, bird briar, briar rose, buckieberries, canker, canker flower, canker rose, cankerberry, cat whin, choop tree, common brier, dog briar, dog brier, hep briar, hep rose, hep tree, wild rose

What to do with dried rose hips
There is an array of dried rose hip uses. When using the full dried rose hip, also known as the haw, can be used to make rose syrups and flavor certain wines. The cut and sifted form of the herb is great for making dried rose hip jelly, jams, marmalades as well as ciders and wines. Dried rose hips benefits include improving the body’s growth and development with its high concentration of Vitamin C.

Dried rose hip jelly recipe
Ingredients:
-1 pound dried rose hips
-2 quarts of water
-¼ cup lemon juice
-1 package of pectin crystals
-3 ½ cups sugar

1. In a large pan, simmer the rose hips in the water until they are soft.
2. Mash the rose hips and water, making sure to crush each individual haw.
3. Strain the mixture with a cheesecloth or a fine-mesh strainer.
4. Return the rose hip juice to the pan and add lemon juice and pectin crystals. Stir continuously until the mixture comes to a boil.
5. Once the mixture comes to a boil, immediately add the sugar and bring to a full boil once again, still stirring constantly.
6. Remove the jelly from heat, making sure to skim the top layer of foam off with a wooden spoon.
7. Pour the jelly into warm jars and let reach room temperature before freezing or refrigerating.