The largest of all tree-borne fruits, jack fruit is oval-shaped and knobbly-skinned. This fruit can weigh up to eighty or ninety pounds.
The Lobster mushroom is actually a parasitic hybrid of the fluorescent red-orange fungal parasite, Hypomyces lactifluorum, and the brittle white mushroom, Russula brevipes.
Wild Rose Hips
Inventory, lb : 0
The Wild Rose hip has a deep red color and an oblong shape. The berry-like Wild Rose hip is filled with small, hard seeds covered with small hairs. The hairs on the seeds can cause irritation in the mouth and digestive tract in some; when properly ripe, the seeds may be less irritating. The hips have a sweet, citrusy and almost cranberry-like taste. When under-ripe, the hip is rather firm and tart. The shape, color, and size of Wild Rose hips will vary depending on the variety of the rose plant they are foraged from.
Wild Rose hips are available during the late fall and winter months.
Wild Rose hips are the buds left after the bloom falls from the wild rose, most often from the Rosa canina or Dog Rose plant. The hip, or fruit, of the wild rose has twenty times more Vitamin C than oranges.
Wild Rose hips are known for having a large quantity of vitamin c. In addition, they also contain bioflavonoids which are essential to the proper absorption of the immune boosting vitamin. Wild Rose hips are good for overall health in other ways, such as increasing the effectiveness of all other vitamins. Steeped into a tea, the Rose hip flushes the kidneys and urinary tract, reinforces digestion and relieves mild rheumatic pain. It also contains selenium, which can be difficult to get while on a raw diet. Wild Rose hip wine stimulates the appetite and increases blood flow. Steep 3 ½ ounces of dried rose hips in 1 quart of strong, dry red wine for about 2 weeks. Filter the wine and drink 2 small glasses per day.
Wild Rose hips are most commonly found in teas. They can also be candied, made into juice, jelly or jam or even made into wine. The fruit of the wild rose ripens after the first frost, though it can be picked throughout the winter months. To prepare, cut away the small nub at the tip (where the flower was attached) and gently squeeze to expel the seeds. The hip can also be cut in half and the seeds can be removed using a small paring knife or butter knife. The hollow fruit can then be dried for tea, mashed or blended and added to a sugar mixture for jellies or syrup. The seeds can be dried, ground and added to granola.
The Wild Rose hips and their parent plant, the Wild Rose are native to many regions around the globe. They can be found growing along the eastern and western coasts of the US, as well as in Europe and Britain, northwest Africa and western Asia. The Wild Rose grows as a shrub and its hips have been eaten since ancient times by both humans and animals. In mediaeval Europe, they were grown within monasteries for medicinal purposes. In the 18th century, it was discovered that rose hips could provide enough vitamin c to prevent scurvy. Large containers were stored on ships as supplements for the sailors. During World War II, the rose hip was used by the troops during the wintertime when citrus fruit was scarce.
Recipes that include Wild Rose Hips. One is easiest, three is harder.
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