Dont worry too much about rosehips being anythjng but vitamjn C. After wild roses wilt and the rosehip fruit forms in September, I pick several pounds after a crisp night which really turns them sweet. The "seed" in each gets pinched out. I immediately line a piecrust with them packed tightly with beaten egg, cream cheese and brown sugar to bake for the best fall tart ever. The rest I divide for drying into tea and a batch of jam for the winter.