February 14, 2014 at 4:21 pm #258073
BelMemberFebruary 14, 2014 at 7:41 pm #535171
They look like briar Roses a weed in Victoria not sure if you can cook with them.
Edit: thanks to google
Sweet Briar rose hip jam.
2 c Hips; before seeding
1 1/2 c Sugar
1 c Water
2 tb Lemon juice
Prepare hips (deseed) and measure 1 cup. Boil sugar and water 4 minutes, add hips and lemon juice and boil, covered, 15 minutes, uncover and boil 5 minutes more. The berries should be clear and transparent and syrup thick. When done, pour into hot sterilized jars and seal.February 14, 2014 at 11:05 pm #535172
Thanks mumof6. I can imagine they’re a weed here too – theyre everywhere!February 15, 2014 at 7:46 pm #535173
update to post below a neighbour today told me his mum uses the oil from the seeds as a moisturiser so I just googled that and it is very good apparently for dry skin so there you go you could make your jam or jelly or and crush the discarded seeds to make moisturiser, thanks Bel for bring that to our attention I always looked at them as a nasty weed but our goats do love when I cut the brambles down for them to munch.February 18, 2014 at 9:44 am #535174
I was cutting back my roses the other day and one bush had some good looking rosehips which made me wonder if you can use hips from any bush, or do they need to be a particular type?February 18, 2014 at 1:15 pm #535175
Here is a couple of likes to how-to’s for making your own rosehip oilMarch 26, 2014 at 12:50 pm #535176
dierich post=360254 wrote: I was cutting back my roses the other day and one bush had some good looking rosehips which made me wonder if you can use hips from any bush, or do they need to be a particular type?
I was wondering the same thing. It seems that there is a particular type of rose that is used to produce rose hips for cooking, but I have a feeling you can use any type if you’re not too fussy. I remember reading ages ago about having to be careful with rosehips as the common garden rose ones are full of tiny hairs that can cause digestive problems if you eat them. I put rosehips into the “too hard” basket after that, though I have gathered and dried mine and used them in pot pourri. If you break one open you can see the tiny hairs all around the seeds. However, now that I have my thinking cap on, I’ve decided that if you strain the rosehips after cooking them, or steam them to get the goodness out and discard the pulp, this will not be a problem. Worth a try! Here are some recipes and info: http://homecooking.about.com/library/archive/blrosehips.htm and here: http://tipnut.com/rose-hips/
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