These seeds were collected from Rosa woodsii, also known as Wild Rose, Mountain Rose, and Woods Rose. Growing to about 4 feet high, these pink blossoms are on full display throughout the summer. The fruit tastes best after the first frost. It is used to make jams, jellies, and tea. Young shoots can be eaten as well as the petals, but remove the white part of the petal before using it. The white part is very bitter. The bark, leaves, shoots, and fruit can all be used to make tea. Rosa in general are larval host plants for the Columbia silkmoth, Western sheepmoth, and the Grizzled Skipper, Coral Hairstreak, and the Two-banded Checkered-Skipper butterflies. They are also a food source for the Baltimore Checkerspot, and Appalachian Tiger Swallowtail butterflies. USDA Hardiness Zones 4 to 11.