Before setting out for school in the 1950′s I remember taking a spoonful of Rosehip syrup. The vitamin C must have done me some good as I am still here.
Rosehip Syrup Recipes
- Crush about 2lbs rosehips and put into 3 pints boiling water.
- Bring back to boil, remove from heat and let stand for 10 mins.
- Strain through jellybag. When it ceases to drip, return to pan with another 1½ pints boiling water.
- Pour into a clean pan, reduce by boiling until juice measures 1½ pints.
- Add 1lb sugar.
- Stir over gentle heat until sugar dissolves and boil for 5 minutes.
- Pour into hot bottles and seal.
- With thanks to Hedgerow recipes see more uses for Rosehips
- The real reason for Rosehips is to produce pollinated seed from which to grow more roses.
- Rosehips are decorative particularly the Rugusa varieties. It is worth growing them to feed birds and show a bit of autumn colour.
- Returning to the 1950′s I remember opening Rosehips and pushing the seed and pulp down the shirt of friends. This was intended to cause itching beyond endurance. Perhaps if I breed a new rose I will call it Itchy and Scratchy
- Rosehips are edible the tastiest may be from the Rugusa variety. They contain more vitamin C than an orange, and are high in vitamins, B A, and E,
- Use in wine, jellies jams or as flavouring.
Other Uses for Rosehips
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