Use false fruits (berries), flowers, leaves. Common rosehips are collected in September-October, in the early ripening when berries are orange red. Very rich in vitamin C (surpassing the lemmons, oranges, spinach, parsley or sea buckthorn).


Avoid sun drying whole rosehips, keeping them in shady rooms.
Handpicked rosehipsand several times washed has to be quickly and completly dried in the oven at medium temperatures of 90 degrees. They will be preserved avoiding the contact with metallic, unglazed or copper pots. They can be freeze washed and crushed.

1.1. DECOCTION: 2 tablespoon of crushed dried fruits added from the start in 0.5 liters of water and boiled for 5-10 minutes. Keep it hot for 3 hours.

Use of decoction: 2-3 cups of hot tea / cold, sweetened with honey / unsweetened for: gastric and duodenal ulcer, constipation, colitis, chronic enterocolitis, liver disease, atherosclerosis, hypertension, inflammation of the kidneys and urinary tract, kidney stones, biliary dyskinesia and calculus, chronic cholecystitis,
coronary heart disease and angina, heart failure with edema, peripheral circulation disorders,
arteritis, nephritis, rhinitis, typhoid, acute bronchitis, flu, laryngitis, hypovitaminosis C, hypermenorea, anemia, convalescence, alcoholism, heart tonic.

1.2. KIDNEY STONES: 1 tablespoon of dried rosehip pulp powder and 1/2 cup of white wine,
macerated for 12 hours, mixed and drank before sleep.

1.3. HIPERMENORREA: 3 times / day 20 drops of rosehip tincture in the last cycle decade.

1.4. HYPOVITAMINOSIS: drink daily 2 cups of rosehip tea prepared with a tablespoon of pulp fruit in a cup of water.

1.5. VERMIFUGE (TAPEWORMS): mix 2 parts of dry pulp rosehip powder and some honey – taking 2-3 tablespoons daily in the morning on an empty stomach.

– 1 kg of rosehip pulp without pips and hairs and 4 kg of honey. Add in glass jar for 6
weeks. Then remove the macerated pulps in a small jar and pour over them from the honey they were in.
– Soft drink: 100 g of washed and crushed rosehip in 1 liter of cold water, macerate it for 12 hours, add 100 g of sugar, strain it / keep it cold / 3 cups a day.
– Cidre: Put to ferment 500-600 g of rosehip in 10 liters of water, 2.8 kg of sugar, two grated lemons and 30 -40 g of yeast. The mixture is kept at room temperature for 4-6 weeks in a unsealed jar covered with cellophane. In the first 2 weeks stir it every 2 days. At the end of the fermentation put it in bottles using a hose… 2 glasses daily drank only by adults.

Categories: Health, Nutrition

Write a Comment

Your e-mail address will not be published.
Required fields are marked*