Klara's Plant Pick - Woods' rose

"Of all the flowers, me thinks a rose is best." -Emilia, Act 2 of The Two Noble Kinsmen, William Shakespeare

The Woods' rose (Rosa woodsii) was named for Joseph Woods, a botanist who specialized in roses in the late 1700s to mid-1800s. Also known as the common wild rose or the mountain rose, this shrub can be found throughout the Blackfoot Valley, particularly in dry forest areas, the ponderosa belt, and in rocky areas with well-drained soil.

The roses prefer south-facing slopes, according to the Fire Effects Information System of the United States Forest Service. The Woods' rose grows mainly in the Western United States and Canada, reaching as far east as Minnesota.

The Woods' rose is effective for erosion control and has been used for revegetation along stream banks and road cuts, according to the United States Department of Agriculture Plant Guide.

In the fall, the roses are easy to spot due to the bright red rose hips which grow in clusters on the branches and will remain visible into the winter. The dry hips provide a valuable source of energy and protein throughout the winter for many animals, including squirrels, deer, coyotes, birds, and bears, as well as livestock and big game, according to the USDA Plant Guide. Additionally, rose thickets provide nesting and escape cover for smaller animals.

Rose hips are spherical, with small triangular-shaped leafy appendages at the top. These appendages are called sepals, and they can be seen wrapping around the rose buds in the spring as protection. The sepals stay attached to the rose hip, even after the rose petals have fallen off.

Woods' rose roots, stems, leaves, flowers, and fruits were used by Native Americans as food and therapeutically to treat stomach ailments and muscles, according to the USDA Plant Guide.

Rose hips can be harvested to make tea, which is rich in Vitamin C. Waiting until after the first frost, like with Oregon grapes, will allow the hips to sweeten a bit more. Pull or clip the red fruits from the rose bush, and break them open to scrape out the seeds. The red fruit, or hip, can then be dried and stored in a jar to make tea throughout the winter. To brew the tea, steep about four rose hips (to taste) in boiling water for about 10 minutes.