Rosehip Panna Cotta
Rosehips grow in regions across Canada and are the orange, berry-like fruit found on rose bushes. They are best picked when ripe in late summer, usually during August and September and have a slightly tangy, sweet flavour with floral notes.
Historically, rosehips have been used by Indigenous groups as both food and medicine. As food, they can be eaten on their own, fried, or boiled and strained into juices for jams, jellies, and syrups. Considered a “superfood,” their high Vitamin C content has made them a popular remedy for colds. Boiled rose petals were also traditionally used to help soothe heat rashes and cuts. Learn more about how rosehip is used here.
Teetl'it Gwich’in Language Lesson
Rosehip | Nichih
INDIGENOUS PRODUCT FEATURE
The rosehips used in this recipe are sourced from Boreal Heartland, an Indigenous-owned and operated company that sustainably harvests products from boreal forest plants.
LEARN MORE ABOUT BOREAL HEARTLAND
"As an Indigenous Chef, it can be challenging to showcase Indigenous cuisine and traditional ingredients because of regulations. It's companies like Boreal Heartland that have authentic Indigenous products that we can utilize to create dishes. By sourcing the rosehips from an Indigenous business, this dish becomes that much more meaningful."
- Chef Stephanie
Meet The Chef
Steph Baryluk
Chef Steph Baryluk, a proud Teetl’it Gwich’in from Teetl’it Zheh (Fort McPherson), Treaty 11 Territory, draws deep inspiration from her Arctic upbringing, where hunting, fishing, and land stewardship shaped her connection to food and cultural heritage.
With more than 10 years of experience as a Red Seal Indigenous Chef, Steph is passionate about preserving and sharing Indigenous culinary traditions through education, culinary training, and community engagement.
Named one of Canada's Top 100 Most Powerful Women in 2024 and a recipient of the WXN Food Industry Award, Chef Steph is a leader in advancing Indigenous food systems. From community kitchens to the global stage, she combines her culinary expertise with advocacy to inspire future generations while promoting sustainability and celebrating Indigenous cultural heritage.
