Dog-rose

The name of this native Dog-rose may be a corruption of 'dagger rose' because of its long thorns.

Species introduction

At a glance
Latin name: 
Rosa canina
Family: 
Roses
Family Latin name: 
ROSACEAE
Category: 
Flowering Plants

Species description

Species description

The name of this native rose may be a corruption of 'dagger rose', because of its long thorns, or be derived from the fact that the root was once held to cure rabies, commonly acquired in times past from the bite of rabid dogs. The young shoots are edible. Pick petals that are about to fall, from June to August. Rose petal tea has a delicate flavour, as has rose petal jelly. The petals, when laid on wounds, help to fight infection, and a bag of petals dangling in the bath will help to preserve and improve the complexion. The hips are rich in vitamin C, and are picked in late Autumn after a frost. Remove the hairs and seeds unless you are using a process that includes filtration. Crushed hips make a tasty tea.

Identifying native roses

There are a number of different rose plants in the cemetery. Apart from in the small 'memorial' corner which has been planted with roses just inside the Cemetery gates, there are various climbing and rambling roses that at first glance are all dog-roses. However, text books make it clear that there are at least 12 different species of native rose, of which Dog-rose (Rosa canina) is just one. Some of these have white flowers, others pink ones, and one has red flowers. We are lucky to have the support of a number of specialists in their field who help us with species identification and, for plants, Sue Denness of the Sussex Botanical Recording Society has been especially helpful. During her visit to the cemetery in June 2022, she was kind enough to pay attention to these different roses, and took some cuttings away to be identified by a fellow botanist who specializes in roses, Elisabeth Sturt. The individual plant photographed here, which can be found in the east of the cemetery (next to the Irish Yew), is indeed a Dog-rose, Rosa canina.

Species photographs

Larger photograph(s) (click to magnify)

Details

Species family information

The Rose family gives us many of our most commercially important fruits, such as the Prunus species. They have alternate leaves and 5-petalled flowers.

Category information

Nucleic multicellular photosynthetic organisms lived in freshwater communities on land as long ago as a thousand million years, and their terrestrial descendants are known from the late Pre-Cambrian 850 million years ago. Embryophyte land plants are known from the mid Ordovician, and land plant structures such as roots and leaves are recognisable in mid Devonian fossils. Seeds seem to have evolved by the late Devonian. The Embryophytes are green land plants that form the bulk of the Earth’s vegetation. They have specialised reproductive organs and nurture the young embryo sporophyte. Most obtain their energy by photosynthesis, using sunlight to synthesise food from Carbon Dioxide and Water.

The earliest known plant group is the Archaeplastida, which were autotrophic. Listing just the surviving descendants, which evolved in turn, we have the Red Algae, the Chlorophyte Green Algae, the Charophyte Green Algae, and then the Embryophyta or land plants. The earliest embryophytes were the Liverworts, followed by the Hornworts, and the Mosses. Then we have the Vascular Plants, the Lycophytes and Ferns, followed by the Spermatophytes or seed plants, the Gnetophytes, Conifers, Ginkgos, and Cycads, and finally the Magnoliophyta (Angiosperms) or flowering plants.

Further information

Recipe for Rosehip and Crab Apple Jelly

2 lb (900g) rosehips    5 lb (2.5kg) crab apples
3 pints (1800ml) water   sugar.
Put the rosehips through a mincer and simmer for ten minutes in 1 ½ pints (900ml) water.  Leave to stand for ten minutes.  Slice the crab apples and simmer with 1 ½ pints (900 ml) water until pulped.  Strain both together overnight through a jelly bag.  Weigh 1 lb (450g) sugar for each pint of juice.  Boil the juice and dissolve the sugar.  Continue boiling until the setting point is reached.  Bottle and seal.

Recipe for Rosehip Cordial

2 3/4 lb (1.25 kg) rosehips   4 pints (2.4 l) water
12 oz (350 g) granulated sugar for every pint (600 ml) of syrup made.
Bring the water to the boil in a saucepan.  Finely chop the rosehips, add to the water and reboil.  Cover and simmer gently for ten minutes.  Remove heat and stand for fifteen minutes.  Strain through a jelly bag previously sterilized with boiling water.  Cover and leave to complete.  Measure the syrup volume and weigh the requisite amount of sugar.  Gently heat the syrup and add the sugar with stirring until dissolved.  Boil until syrupy; about five minutes should be enough.  Pour into bottles and cork.  Store in the refrigerator, in which it will keep for a few weeks. Rosehip syrup, for those with a sore throat, cough, colic or diarrhoea, is made in a similar way.

Recipe for Rosehip Syrup

2 lb (900g) rosehips    4 ½ pints (2.5 l) water
1 lb (450g) honey for every 1 ½ pints (900ml) liquid.
Mince the fruit, put it into 3 pints (1800ml) boiling water, bring back to the boil, and allow to cool for 15 minutes.  Strain through a jelly bag.  Put the pulp into a saucepan and add 1 ½ pints boiling water.  Stir, stand for 10 minutes, and strain overnight through a jelly bag.  Boil the strained liquor until it is reduced to 1 ½ pints.  Add the honey, stir to dissolve and boil for 5 minutes.  Bottle and seal.  It can be added to sweet sauces or mixed with ice cream or natural yoghurt. Rosehips make a sweet wine.