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This is the description page for Rugosa Rose (Rosa rugosa) and includes a description as well as an image, if available and a selection of recipes from this site that relates to the wild foodstuff: Rugosa Rose.  The Rugosa Rose, Rosa rugosa, (also known as the Japanese Rose, Ramanas Rose, Beach Tomato, Sea Tomato, Saltspray Rose and Beach Rose) is a deciduous shrub that's a member of the Rosaceae (rose) family that's native to eastern Asia, in northeastern China, Japan, Korea and southeastern Siberia, where it grows on the coast, often on sand dunes. It is a suckering shrub which develops new plants from the roots and forms dense thickets 1–1.50 m tall with stems densely covered in numerous short, straight thorns 3–10 mm long. Like all wild roses it's stems are covered with small, sharp, hooked spines, which aid it in holding the thicket of plants together. The leaves are pinnate, 8–15cm long with 5-9 leaflets (though typically there are 7). The flowers, which develop in June from June through to September are 6–9cm diameter with five petals (for single roses and many more for double roses) and can vary from dark pink to white in colour. Once fertilized the flowers mature into a squat fruit, or hip about 2cm in diameter and 1cm inlength. Unlike many other roses Rosa rugosa can produce flowers and hips at one and the same time. The petals and hips of the rugosa rose can be consumed, indeed the petals are highly aromatic and well worth gathering as they can be used in salads, can be crystallized in sugar and can be made into rose petal wine. Rose petals are also one of the standard flavourings of Turkish Delights. Rugosa Rose petals also make a very interesting jelly and can be made into jams if used with rhubarb or fruit such as greengages. Rose-petal jam is very popular in the Middle East and is generally eaten with yoghurt. Rose hips have a very high vitamin C content and they can be used to make rose-hip syrup which was popularized during the Second World War when other sources of Vitamin C were scarce. Rose-hip syrup still represents one of the few examples of a wild foodstup resulting in a commercial product. You can still make rose-hip syrup at home however and it remains one of the simplest ways of removing the internal seeds of the rose-hip whose furry coating can be a digesive irritant. In the Middle Ages rose hips were even used as a dessert where the rose-hips were halved and the seeds and pith removed. The resulting skins were stored in an earthenwear pot until they were sufficiently soft to be passed throug a sieve. The resultant purée was then mixed with equal mass of sugar before being heated until the sugar melted. This was then used as a pie filling. Rose-hips can also be made into an infusion as rose-hip tea and can be converted into marmalade. Rugose Rose hips have a slightly more apple-scented note that dog rose hips and are often prized for culinary uses because of this. Rugosa Rose is widely used as an ornamental plant, especially for borders and edging and it also hybridizes readily with other rose varieties and introduces pest resistance. As a result it has has been introduced to numerous areas of Europe and North America where it's frequently found growing wild or semi-wild. Recipes Utilizing Rugosa Rose Rosehip Purée |
Welcome to the Celtnet guide to wild foods. As this recipe site has grown it has become obvious that to allow people to replicate some of the more ancient recipes on this site (especially from the Ancient, Roman and Medieval periods) it is necessary to list modern alternatives but also to produce a guide so that the curious can find the original (often wild) ingredients for themselves. These pages are an attempt at bringing all these potentially useful and often forgotten wild foods together into one place.
It is a sad fact that we have lost much of the knowledge we once had of the seasonal wild foods that we have on our own doorstep and which are not only safe to eat but which are also very tasty and fresh. This section of the site grew from the work I've done on the ancient recipes section of this site. After all, for our ancestors before farming wild foods were the only foods available. This guide therefor represents images lists and recipes for various wild foods you can gather and what you can do with them. For the most part the list contains edible plants. But I am beginning to add a new section on edible wild mushrooms and this part of the site will be expanding to include many other plants and species very soon. If you would like to know how to cook with these wild foods, then as well as having links to individual recipes on these pages you can also visit my Wild Food Recipes pages for many more (over 1000 and growing) recipe ideas.
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A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.
The article focuses on the Chinese construction machinery sector, its rapid development and changes that have taken place due to the global economic crisis.
Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.
The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.
Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.
Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.
Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.
Fruit have been a crucial part of the human diet for half a million years and more. Here you will learn a little about why fruit are so important and why certain foods are called 'fruit'. You will also learn a little about superfoods, what they are and what the next superfoods will be.
Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.
The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.
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