Presentation
ILLUSTRATION PASCALINE LEFEBVRE, THE PRESS
Hardy, this bushy shrub populates the banks of the Saint-Laurent and the edges of forests, often forming dense and impassable hedges due to its thorny branches. Like raspberries, apple trees and many other fruit trees, the rosehip is part of the rosaceae family. However, it has the typical aromas and scents of the cultivated rose, of which it is the untamed version. Its five-petaled flowers then fade to make way for the rosehip, a fruit the size of a ripe cherry, whose pulp is edible and rich in vitamin C, indicates the anthropologist and naturalist Geneviève Lavoie, who is the author from the book Wild plants of Quebec.
Picking
ILLUSTRATION PASCALINE LEFEBVRE, THE PRESS
In Quebec, its flowering lasts from June to September, sometimes even until October. Rosehips are quite abundant, but careful picking ensures their survival, explains Geneviève Lavoie. “Picking a rosebud interrupts the reproductive cycle. I never take all the buds and rose petals from the same shrub. By taking only the petals, we also keep the heart of the flower intact, which allows insects to collect nectar and the fruit to develop. » Fine and delicate, the petals must be dehydrated or used quickly. The rosehip is picked when it is orange-red in color.
Taste
ILLUSTRATION PASCALINE LEFEBVRE, THE PRESS
“In the rose bush, everything is edible, even the young shoot which can be blanched or roasted like asparagus. Same thing for young leaves which have a taste similar to that of flowers,” according to Geneviève Lavoie. However, it is the rose petals and buds, where the flavors are concentrated, which win the favors. The petals are dried to use in herbal tea or as aromatics in dishes, vinegars and syrups. We also make jellies with a delicate taste. As for rosehip, we treat it like a fruit: in jam, compote, puree or jelly. Just cook it and pass it through a sieve.