Burnet Rose / Spring / Summer / Autumn / Edible
The Burnet Rose is the thorniest of the Wild Roses, it’s fairly common in coastal regions. The common name Burnet is apparently due to the leaves looking similar to Salad Burnet (Sanguisorba minor)
it’s a charming and resilient wild rose that thrives in coastal regions, heathlands, and sandy soils across the UK. Recognised for its delicate cream or white flowers, spiny stems, and distinctive black or dark purple hips, this low-growing shrub is a favourite for its beauty and ecological importance.
Though not commonly harvested, the hips of the Burnet Rose are rich in vitamin C and have been traditionally used to make teas and syrups. Its hardiness and ability to withstand challenging environments make it a symbol of resilience in the natural world. In this post, we’ll explore how to identify the Burnet Rose, its habitat, and its uses, as well as its value to wildlife and native ecosystems.
Common Names
Burnet Rose, Scotch rose, Barrow rose, Fox rose
Botanical Name
Rosa spinosissima
Scientific Classification
Kingdom – Plantae
Order – Rosales
Family – Rosaceae
Physical Characteristics for Burnet Rose
A small native suckering wild rose. Grows as a patch forming shrub reaching 50-60 cm white flowers producing black rose hips. The stems are covered in numerous straight thorns and stiff bristles
Leaves
7-11 oval leaflets with a serrated leaf margin, arranged in pairs with one on the end, The leaves and stem are green often with a purple/red tone to them, new stem growth especially is often red.
Flowers
Seen May to June. showy white/cream flowers with 5 petals and many yellow stamen. Flowers are solitary (not in multiples on the same flower stem) each flower is 2-4 cm with a sweet fragrance.
Fruit
Spherical fruits called hips start to form early summer and can be red/purple already by July then turning black when ripe in autumn. Inside there’s numerous seeds surrounded but tiny itchy hairs.
Habitat
Associated with sandy dunes, dry rocky habitats, calcareous grassland, limestone heaths and especially coastal areas. Wide spread over the UK but numerous within local areas.
Known Hazards
None known
Burnet Rose Could be Confused with…
Other types of wild rose which is no problem at all since none are poisonous. You just have to be able to recognise it is a rose which is pretty easy. Be aware of the very common use of the name rose as not all are true roses, some are even in a totally different family. To avoid this the first part of the bi nom ( scientific name) of the plant will be ‘Rosa’ for wild roses.
Dog rose (Rosa canina) has fewer pairs of leaves and hooked thorns, bright red oblong hips.
Japanese rose (Rosa Rugosa) form dense shrubs and has bright pink flowers and bright red large roundish hips
Field rose (Rosa arvensis) has fewer pairs of leaves, white flowers and oblong red hip.
Sweet briar (Rosa rubiginosa) similar to dog rose but pinker flowers.
All rose hips contain tiny, irritating hairs inside, which, while not dangerous for a healthy person, can cause great discomfort if the hairs are consumed . Although you would technically survive eating the fruit whole, it’s highly likely that you’d experience a day or two of digestive discomfort, along with a very itchy mouth and digestive tract. This is why it’s important to strain the pulp through a fine cloth or cheesecloth to remove these hairs before using the rose hips in recipes.
Edible Uses for the Burnet Rose
Flowers in late spring and early summer, just gently pull the petals and leave the rest of the flower as it’s not needed. They are wonderful for garnishes, infusions into vinegar’s, alcohols, syrups. Can be added directly to desserts, especially in icing or tiffin.
Fruits in autumn after the first frost or once they have turned black/ burgundy colour. The Hips can be made into jams, sauces, pickles and syrups but must go through an important process to remove the itchy hairs.
Be careful of the spines, bring gloves and secateurs for rose hips.
To do this collect ripe rose hips ( dark in colour for Burnet rose)
Preparation for all rose hips- Hips will naturally go though a process called bletting from frost if given enough time, this process sweetens and softens the hips, making them easier to work with. Still firm but ripe hips can be placed in the freezer overnight to mimic this process. Place the softened hips in a saucepan with water and simmer on low heat for 15-20 minutes until you can break them down into a pulp with a potato masher. Once cooled, strain the mixture through a fine cheesecloth or muslin cloth to remove the irritating hairs, leaving behind a smooth, seed-free puree.
The resulting pulp has a tangy, tomato-like flavour and can be used in various ways: spread it directly on toast or crackers, use it as a base for pizza or pasta sauces, or transform it into condiments like sweet chilli sauce, ketchup, or rose hip syrup. Store any leftover pulp in an airtight container in the fridge for up to a week, or freeze it for longer storage. Rose hips are a versatile are suitable for both savoury and sweet dishes. A little bit of work but definitely one of the very best for flavour.
Check our blog on Dog rose and Japanese rose for more detail and recipes.
Notes on Herbal Uses of the Burnet Rose
Incredibly high in vitamin C also an amazing anti-inflammatory.
Conservation Considerations
The plants clumping nature and thorny stems providing protection for nesting birds and small mammals. The flowers support pollinators and the fruits are also eaten by wild life such as birds.
Can be considered invasive in some environments like coastal areas.
Extra notes from the Foragers
The plant’s Latin name, “spinosissima,” means “very spiny,” referring to its characteristic thorns.
Burnet rose is a highly adaptable and tolerant species, it is a pioneer plant meaning one of the first to colonise areas other species cannot survive in, it has been used in erosion protection as its spreading and suckering root system offers the soil strength and protection.
In folklore, Burnet Rose has been associated with love and protection, and its petals were sometimes scattered at weddings.
References:
Collins complete guide to British wild flowers by Paul Sterry
The Wild Flower key by Francis Rose
https://www.rhs.org.uk/plants/39326/rosa-spinosissima/details