The Wild rose an Indigenous wild edibles on the East Coast of Vancouver Island
- Monica Bradbury
- May 28, 2020
- 2 min read
Updated: Feb 8
Carrie, a local Indigenous Elder, was our district's Indigenous Education teacher. Many years ago, she worked with myself and a group of students to teach them about Indigenous foods. We planned a special trip to the beach, where we built a fire, heated stones, and learned how to make wild rose tea.
Carrie brought along a cedar box that would serve as the vessel for our experience. As the fire reached the right temperature, we placed rocks in it to heat. Meanwhile, water was poured into the cedar box. While we waited, Carrie sent the students to gather wild rose petals. She was very clear in her instructions: pick no more than one petal per plant—no more. Indigenous practices are rooted in the preservation of resources: never take more than you need, and never take too much from a single plant. This ensures the plant can continue to thrive throughout the season.
For our visit, we used newly blossomed wild rose flowers to make the tea. Each student returned with a small handful of petals, carefully chosen from many different plants. When the rocks reached Carrie’s required temperature, they were gently added to the cedar vessel. To my amazement, within a minute the water came to a rolling boil. The rocks were then removed, and the petals were added.
A few minutes later, Carrie, the students, and I were sampling the most delightfully pleasant tea I have ever tasted. It tasted exactly the way the petals smell—if you can imagine that. The tea carried a beautiful, almost heavenly scent and a flavour that transported you straight into a walk among the roses themselves. It is difficult to find words that truly capture the sensation, but even now it makes me want to head out and harvest petals to make the tea again.
As we sipped and listened, Carrie taught us about the many uses of the wild rose. She was very clear about one thing: do not eat the seeds of the rose hips—her family calls them “itchy bums” for obvious reasons. Curious, I later did some research and learned that rosehip seeds are covered in fine hairs that can be very irritating. This made perfect sense. However, the rind of the rose hip and the flowers themselves were commonly used for culinary purposes.
I later consulted my colleague, Loanna, the Indigenous Liaison on our staff, who shared additional teachings about wild rose use on the coast of British Columbia. She explained that many Indigenous People across North America used wild rose for a wide range of purposes. Rose hips are a rich source of vitamin C. A tea made from the petals was used as a heart tonic, while tea made from the hips was prescribed as a restorative, particularly for tuberculosis. Boiled roots were used as a remedy for colds and fever, and the liquid was also used to treat diarrhea, influenza, and liver or stomach disorders. Rose hips were also used to make jelly, with the important reminder—once again—that the seeds must be removed because “the hairs are said to give you an itchy bum.”
I would love to hear if any of you have tried making wild rose tea. It is certainly something I plan to add again to my culinary experiences very soon.
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