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Winter | Rosehip


Meet Rosehip, the fruit of the rose bush that forms after the flowers and is commonly found in gardens, hedges, fields and roadsides.

You might know some of her other names such as rose haw, hip tree, witches briar, dog rose or Rosa species.



This video is also available to watch on YouTube and Vimeo.

Rosehips - the fruit of roses, our next winter remedy

They don't need much description as roses are so well-known

Rosehips from any species of rosebush can be used

although you will see a difference in

shape, size and colour between 'hips'

they can range in colour from orange to deep-ruby red

and be small, oval-shaped or relatively large and round

Rosehips have been traditionally used

to treat coughs and diarrhea

becasue they are also high in vitamin C

they are a useful addition to our diet in the winter

when our immune system needs an extra boost

Rosehip syrup is a popular way to preserve and use rosehips

Rinse the Rosehips

Top and tail them and remove any leaves still attached to them

Be very careful if you cut open the hips

the tiny hairs surrounding the seeds are extremely irritating

to the skin, mouth, nose and lungs

after all, they were the original base of itching powders!

Weigh your rosehips

In a measuring jug, add twice as much water as you have rosehips

Blitz the rosehips until the rosehips are a mushy paste

Add half of the water to this paste

pour the whole mixture into a pan and bring to the boil

Once boiling, remove from the heat

let sit for about 15 minutes while you prepare the muslin strainer.

you must use a piece of material like muslin

a clean old pair of tights, or a clean old cotton sheet or pillowcase

Remember, even a fine-meshed sieve is not enough

to separate those tiny irritating hairs from your mix!

pour the mix in and let the pulp sit and be strained for at least

and let the pulp sit and be strained for at least half an hour

so that all the juice can pass through the tiny holes

Once this is done, put the pulp back in the pan

and add the remaining water

remove from the heat

let sit for 10-15 minutes

then strain through your cloth again

You now have pure rosehip juice

but this won't last very long before going mouldy

If you want to preserve and use the medicinal qualities

of the rosehip throughout the winter

you need to take extra steps 

wash your pan

Mix the two juice extracts

return to the pan

bring to the boil and let simmer for about 15 minutes

or until the juice has reduced to 1/3 of its original volume

Weigh out twice as much sugar as juice

This sugar will help preserve our rosehip juice

Add the sugar to the rosehip juice in the pan

bring the whole mix to a boil, reduce the heat

reduce the heat and let simmer gently for about 5 minutes 

any longer and it will become toffee, which you don't want

Pour into sterilised jars or bottles

and seal immediately with sterilised lids

you can sterilise bottles, jars and lids

by placing them in a pot of cold water which covers them completely

boil the lot vigorously for at least 20 minutes

It's better to use small jars and bottles as, once opened,

the syrup lasts about a week, if refrigerated

Take a spoonful a day straight from the jar

or drizzle over pancakes, toast, ice-cream, yogurt or fruit