This is a favourite, super-easy recipe. It comes from ‘Hedgerow Medicine‘ by friends Julie and Matthew Bruton-Seal. Recipes for rose hip syrup abound…but if you want to preserve their goodness without using sugar this is the recipe for you. Last winter it was an invaluable remedy for colds and sore throats. It’s also great for salad dressings, looks beautiful and makes a lovely gift.
Foraging rose hips: you want to pick ones which are bright red (ie ripe), but get them before the frosts turn them mushy. Remember to only take a few from each bush… leave the rest for the animals. Wild dog-rose (Rosa canina) is the one that I use for this recipe. It has the best flavour and is easily foraged from hedgerows. It’s the one in the images here.
Method: put 20 or 30 rose hips in a jar and cover with apple cider vinegar. I use organic cyder vinegar with the mother. If you want to speed up the process, you can slit the skins of the hips with a sharp knife beforehand. Leave on a sunny windowsill for about a month, then strain and use. The left hand bottle in the photo is fully seeped and ready to strain; the right hand bottle has just been made.
Uses: for sore throats, a tablespoon in a little warm water, gargle and swallow. For colds, make a drink with a tablespoon in hot water sweetened with honey. Or use the vinegar in salad dressings.
Weave your own rose hip foraging basket with Native Hands in beautiful Sussex woodland