Carrie, a local indigenous member was our district indigenous education teacher. Many years back she worked with myself and a group of students to teach them about indigenous foods. We planned a perfect trip to the beach where we built a fire and heated some rocks on the fire and worked to make some wild rose tea.
Carrie brought along a cedar box that would be the vessel for our new experience. As the fire got to temperature we placed our rocks in it to heat. On the side, we poured some water in the cedar box and while we waited for the rocks to get to temperature Carrie sent the students to go pick the wild rose pedals. She was very clear, pick no more than one petal per plant, no more! The indigenous practices believed in the preservation of resources, never pick more than you can use, and never take too much from one plant. This practice ensured the use of the plant for the entire season.
For our visit, we used the newly blossomed wild rose flower to make tea. Each student came back with a handful of petals that were carefully selected from a multitude of different wild rose flowers. When the rocks were heated to Carrie’s requirements they were gingerly added to the cedar vessel. To my astonishment within a minute, the water was heated to boiling temperature. The rocks were removed and the petals were added. A few minutes later, Carrie, my students and I were sampling the most delightful pleasantly tasting tea I have ever experienced. It tasted like the petals smell if you can imagine that. They not only have a beautiful heavenly scent but also flavour, that took you back to a walk among the roses themselves. It is difficult to place words on paper that actually depict the sensation I experienced. It makes me want to go out now and harvest some petals and make the tea again.
While we took our trip back in time and listened and sipped Carrie taught us about the uses of the wild rose being clear not to eat the seeds of rosehips as her family calls them “itchy bums” for obvious reasons. I did a bit of researching on this comment and learned that the rosehip seeds are covered with a hairy covering which can be irritating- this makes sense. However, they did use the rind and flowers for culinary use.
I consulted my colleague Loanna Clint, the indigenous liaison member on our staff and she taught me the following about uses for wild rose here on the coast of BC. She stated most of the Indigenous people in North America used wild rose for many uses, the rose hips are a high source of vitamin C. A tea made out of the petals was used as a heart tonic,
A tea of the rose hips was prescribed as a restorative, particularly for tuberculosis
Boiled roots were a remedy for colds and fever, and the liquid was also used for diarrhea, influenza, liver or stomach disorders.
The rose hips can be used to make a jelly, but the seed needs to be removed, as they are covered in irritating hairs and reminded me again "the hairs are said to give you an itchy bum".
I look forward to hearing if any of you tried to make wild rose tea,. I think this is something I add to my culinary experiences soon.