General Chat

Don't suppose they would be very salt.

We are near the sea and I have not noticed anything being like that.

Have a go, especially if they are a bit fragrant but be careful of the hairs in the middle, they really are lethal.

If you need to cut them up it can be a little more comfortable if you do it under water but the bloody things still stick in your fingers which is still preferable to where they stick if you don't strain them properly.

These are garden roses,forgotten the name of the Rose,but they are weighed down with hips all lovely big red ones.
Wonder if as they're quite near the sea they could be a bit salty??,but they are in a South facing plot.

My mate used those big hips from old fashioned garden roses she said.

They evidently have some flavour in themselves whereas wild hips don't. Mine just tasted like sugar syrup I thought.

I wonder if they would make jelly. That might be worth a try.

Have made a little bit of jam this year to use up something I couldn't think what else to do with but I have more jam than Chivers here.

Sharron I remember picking up a leaflet in our local chemist late 1960s saying that Delrosa Rose hip Syrup had been withdrawn, I think it was due to the high sugar content. There other brands available today.

Wonder how they make it taste nice then Sharron?

Gone off the idea if an expert at foraging,or making use of Fred's efforts, and making the most of natural sources isn't into rose hips done at home.

In the past used to do so much...in fact had a cellar full of home made wines.
Made an 11 gallon carboy of dandelion wine...and rose petal wine was a lovely light wine.
It's just that I saw them and as I don't like waste,thought I might have a try. :-S

Lakeland sell rose-hip syrup but it is expensive.

I loved Delrosa and thought it was still available until I fancied buying a bottle. It hadprobably not been available for about thirty years by then.

Yes,they were collected during WW2 as a source of Vit C along with blackcurrants as oranges weren't available....I loved the blackcurrant purée,used to get it in a tin at the chemist.
When my children ,now in their 50's,were little,rose hip syrup was an alternative to orange juice at the clinic,and they preferred that.

Joy,we used to make home made wines and I remember elderberry wine exploding.
Think I might just stick to the syrup and take it to avoid colds!

I have made rose-hip syrup but it didn't taste of much AND you have to be very careful to strain it properly or you get an itchy botty! (All those little hairs!)

If you cut up the hips before you boil them you get those little hairs all over the place, especially in you collar.

My mate made some with some garden hips which she said smelled of Turkish delight and hers came out alright she said.

Don't think I will be bothering again as the only way I could get it to taste of much was to put a lot of rose water in it.

I felt it was a lot of fiddle and discomfort for not a very satisfactory result.

You'll have to wait for Sharron to appear - she might have been able to find a use for them from Fred's foraging expedition ;-)

Didn' they used to be collected during WW2 as they were a good source of Vit C?

we made rosehip wine once and every bottle exploded :-D

How many rose hips are on bushes this year?
I would like to make Rose hip syrup,or maybe gin.
Have looked up recipes on line,but wondered if any one had made this?
Have made sloe gin many years ago,but not used rose hips .