I'm thinking back to late autumn to a place under trees and near a river, where you can find the largest rose-hips ever. I am tempted to take seed and bring it back to my garden, but I think they are sprawly things and best left to grow where they are naturally at home.
Fresh rose hips contain a lot of vitamin C, so they share many uses with vitamin C including preventing and treating colds, flu, and vitamin C deficiencies. However, much of the vitamin C in rose hips is destroyed during drying and processing and also declines rapidly during storage. Because of this, many rose hip-derived "natural" vitamin C products have actually been fortified with lab-made vitamin C, but their labels may not always say so.
Rose hips are also used for stomach disorders including stomach spasms, stomach acid deficiency, preventing stomach irritation and ulcers, and as a "stomach tonic" for intestinal diseases. They are also used for diarrhea, constipation, gallstones, gallbladder ailments, lower urinary tract and kidney disorders, fluid retention (dropsy or edema), gout, back and leg pain (sciatica), diabetes, chest ailments, fever, increasing immune function during exhaustion, increasing blood flow in the limbs, increasing urine flow and quenching thirst.
In foods and in manufacturing, rose hips are used for tea, jam, soup, and as a natural source of vitamin C.
How does it work? Some people use rose hip as a source of vitamin C. It is true that fresh rose hip contains vitamin C. But processing and drying of the plant destroys most of the vitamin C.