The rosehip should be collected in nice and dry weather and immediately recycled or dried. In green rosehips, and also in the overmature (when they are soft, with dark, opaque color), there are fewer vitamins than in the half-mature. The fresh rosehips are hard, juicy, smooth and shiny red, and the dried are hard, dark red and slightly wrinkled. They have a pleasant, sour taste and after a bit of a sharp taste.
Significant amounts of vitamin C, many vitamin R, carotene (provitamin A), vitamins B2, PP, and about 40 biological units in a gram of vitamin K have been found. There are also flavonoids, tannin, citric and malic acid, pectin, sugar, (inverted and sucrose), low-fat butter and quite a bit of essential oil (with aldehydes) from which the pleasant smell of tea, concentrate and various medicinal preparations from rosehip. In the leaves, there is about 0,4 percent vitamin C.
Rosehip juice is a vitamin (multivitamin) potion that boosts immunity and has a tonic effect. Also, rosehip contains pectic substances and tanning agents, organic acids, carotene, many different vitamins, and glycosides.
The use of juice with rosehip and avocados helps in hypertension, anemia, and arteriosclerosis. Simultaneously use of blackcurrant juice and rosehip juice helps to cure liver disease (cholecystitis and hepatitis). The rosehip juice combination with service tree juice is recommended for metabolic disorders. and some gastrointestinal diseases, especially if they are followed by loss of appetite. The juice with rosehip juice and pomegranate juice provides treatment for colds. Also, diseases of the upper respiratory tract, bronchitis, and tuberculosis.