Wild Rose (Rosa spp.)

Fragrant petals. Tangy hips. Beauty with thorns and medicine.

What It Is

Wild roses grow widely across North America, from hedgerows to creek edges. They’re easy to recognize once you know the signs: alternate leaves, thorny stems, five-petaled blossoms, and bright red hips in fall. Both petals and hips are edible, with centuries of culinary and herbal tradition behind them.

Use It Like This

Petals

• Steep for floral tea or lemonade.

• Infuse into honey or simple syrup.

• Blend into sugar for baking.

• Add fresh to salads, cakes, or jams.

Hips

• Brew into tangy, vitamin C–rich tea.

• Cook down into jelly, syrup, or paste.

• Dry and powder for baking or herbal blends.

• Simmer into wild ketchup with vinegar and spices.

Tip: Harvest rose hips when red, soft, and touched by frost. Always remove seeds before eating — they can irritate the gut.

Harvest Notes

• Skip florist roses or those in sprayed landscapes.

• Never harvest near roadsides or pesticide-treated areas.

• Use care when gathering — bees love the blossoms, and thorns demand patience.

Herbal Snapshot

Rose is both food and medicine, tied to the heart in many ways. Cooling and calming, it holds space for grief and joy alike — a plant long honored for its beauty and its healing.