Herb: Ramanas Rose
Latin name: Rosa rugosa
Synonyms: Rosa ferox
Family: Rosaceae (Rose Family)
Medicinal use of Ramanas Rose:The leaves are used in the treatment of fevers. The flowers act on the spleen and liver, promoting blood circulation. They are used internally in the treatment of poor appetite and digestion, and menstrual complaints arising from constrained liver energy. The root is used in the treatment of coughs. The fruit of many members of this genus is a very rich source of vitamins and minerals, especially in vitamins A, C and E, flavanoids and other bio-active compounds. It is also a fairly good source of essential fatty acids, which is fairly unusual for a fruit. It is being investigated as a food that is capable of reducing the incidence of cancer and also as a means of halting or reversing the growth of cancers.
Description of the plant:
(6 1/2 foot)
Habitat of the herb:Sandy sea shores.
Edible parts of Ramanas Rose:Fruit - raw or cooked. They are very sweet and pleasant to eat, though it takes quite a bit of patience to eat any quantity. The fruit is a fairly large size for a rose with a relatively thick layer of flesh. The fruit is about 25mm in diameter. Rich in vitamin C, containing up to 2.75% dry weight. Some care has to be taken when eating this fruit, see the notes above on known hazards. Flowers - raw or cooked. An aromatic flavour, they are also used in jellies and preserves. Remove the bitter white base of the petals before using them. Young shoots - cooked and used as a potherb. Harvested as they come through the ground in spring and are still tender. The seed is a good source of vitamin E, it can be ground into a powder and mixed with flour or added to other foods as a supplement. Be sure to remove the seed hairs. A pleasant tasting fruity-flavoured tea is made from the fruit, it is rich in vitamin C. A tea is also made from the leaves.
Other uses of the herb:The plant makes a good low hedge. It is very tolerant of maritime exposure, but is very bare in winter.
Propagation of Ramanas Rose:Seed. Rose seed often takes two years to germinate. This is because it may need a warm spell of weather after a cold spell in order to mature the embryo and reduce the seedcoat. One possible way to reduce this time is to scarify the seed and then place it for 2 - 3 weeks in damp peat at a temperature of 27 - 32°C (by which time the seed should have imbibed). It is then kept at 3°C for the next 4 months by which time it should be starting to germinate. Alternatively, it is possible that seed harvested "green" (when it is fully developed but before it has dried on the plant) and sown immediately will germinate in the late winter. This method has not as yet(1988) been fully tested. Seed sown as soon as it is ripe in a cold frame sometimes germinates in spring though it may take 18 months. Stored seed can be sown as early in the year as possible and stratified for 6 weeks at 5°C. It may take 2 years to germinate. Prick out the seedlings into individual pots when they are large enough to handle. Plant out in the summer if the plants are more than 25cm tall, otherwise grow on in a cold frame for the winter and plant out in late spring. Cuttings of half-ripe wood with a heel, July in a shaded frame. Overwinter the plants in the frame and plant out in late spring. High percentage. Cuttings of mature wood of the current seasons growth. Select pencil thick shoots in early autumn that are about 20 - 25cm long and plant them in a sheltered position outdoors or in a cold frame. The cuttings can take 12 months to establish but a high percentage of them normally succeed. Division of suckers in the dormant season. Plant them out direct into their permanent positions. Layering. Takes 12 months.
Cultivation of the herb:Sandy sea shores.
Known hazards of Rosa rugosa:There is a layer of hairs around the seeds just beneath the flesh of the fruit. These hairs can cause irritation to the mouth and digestive tract if ingested.
Plant information taken from the Plants For A Future.