· Rosehip -- Rosa acicularis: The official flower of Alberta, this wild rose plant produces powerful fruit in the late summer called rosehips that should be a staple in any winter survival diet (or any diet for that matter). It is one plant whose fruit tastes better after a couple frosts, making it a welcome snack mid-winter, though you may have competition from wild life. Most of the entire plant is edible, all year round, however for the purpose of this article I'll focus on the winter applications. Wild rose fruit, rosehips have earned the nickname "itchy bum berry" for good reason; the seeds are surrounded by a layer of fine hairs that irritate the mouth and intestinal tract when eaten. So, if you are consuming rosehips to any degree, you need to take care to not eat those hairs. To eat rosehips fresh, either peel the red skin off the fruit, leaving the hairs and seeds in tact; or eat the flesh right off the hip, similar to how you would with an apple. You can use the same techniques to harvest larger amounts of rosehip flesh to dry and use in coming months. Don't let those hairs make you think that the seeds are not valuable, because they very much are. After removing all the fine hairs surrounding the seeds, you can dry them, grind them into a powder, and combine with other flours for excellent vitamin E supplementation and as a general nutrient booster. It may serve you to know that the left over hairs make an exceptional itching powder, if you ever find the need to have some. As a general rule of thumb, you should help the plant by spreading it's seed around to help ensure the continuation of the species; Makes for a great way to say thanks. Rosehips, whether fresh or dried, are one of nature's most powerful sources of vitamin C, with approximately 3 hips providing the same amount as an orange. This fruit is also mineral rich, often used to treat anemia with its iron and B vitamins. A surprising component of this fruit is that it is also a fairly good source of essential amino acids. Adding them to soups, stews, and teas are not only nutritious, but uplifting to your entire spirit and provides boosts in energy levels. For centuries, native populations have been using berries such as rosehips to make pemmican, a nutrient dense preserved meat. It is made by taking pieces of meat and pounding it into a paste and mixing it with fat and crushed berries, and pressing into small cakes. Be careful with the amount of handling this plant gets because the vitamin C content is sensitive to heat and processing. I highly recommend utilizing fresh or shortly after, to maximize nutritional content, though drying properly can also sustain the nutrients. You can make rosehip sauces for fish and wild game, which increases the nutritional profile, and adds another level of flavour. While you're at it, adding in any greenery found on the plant, thorns, and roots can all be added to soups, stews, sauces, and such, for nutritional purposes. Rosehip tea is a morale boosting tea that takes heart health seriously; this is beneficial during trying times, offering support to the overworked vital organ. The high bioflavonoid content of the rosehips can help with cold hands and feet by increasing blood circulation and is an overall great heart and circulation health tonic. The tea from rosehips can also be cooled to a comfortable temperature and applied across the eyes to alleviate snow blindness. (TIP: you can also use the bark and roots for treating snow blindness.)
CAUTIONS: The hairs surrounding the seeds can be quite irritating to the digestive system, so take care not to eat too many. If you do, you may earn yourself a literal itchy bum.
