Moments from our house is an area of heathland and forest spanning over 2000 acres. Nestled within the intricate tapestry of hedgerows, thorns and brambles lies autumn’s forgotten fruit - rose hips. As a hopeless romantic I find rose hips incredibly symbolic. It's as if the rose flower holds a secret that is only revealed when its petals wither and fall away. Just as the resplendent blooms are finished, and all seems lost, a new gift appears: the gift of transformation, restoration and renewal. Nature’s postscript reads, P.S. I’m not done yet.
This year I started what I hope will become a new family tradition: foraging for these scarlet jewels.
Meandering through woodland ablaze with ferns turning fire red, my husband, father and I watched as the dappled sun filtered through the pines, illuminating previously secluded hollows so that it appeared as though Cézanne himself had painted the forest floor. And every so often we would chance upon a nook festooned with showers of rose hips ready for the plucking.
With time to think, I remembered that it was exactly one month since I had handed in my resignation. No more late nights tethered to a computer screen or fevered dreams of unmet deadlines. As I slowly returned to myself, I started to recollect some of the happiest days of my childhood, especially those spent on holiday in rural Wales. And with those memories, I realized that tucked in the corner of my mind remains a dream that has not yet faded…
When I was six, I boldly declared that I wanted to be a farmer. A strange statement for a kid who grew up in West London. I’m sure that this lofty ambition was influenced by holidays spent in Pembrokeshire, West Wales, where a mere five-hour journey transported us to an entirely different world.
Surrounded by rolling hills, hidden valleys and endless coastline, my family would stay in a rented stone holiday cottage on the edge of a farm. With a roaring fire, rustic country kitchen and low ceilings, it was nothing fancy, but perfect all the same.
Unbeknownst to my parents, at the crack of dawn I would sometimes sneak out of bed, clumsily pull-on mud-covered wellies and embark on an adventure. Picking my way carefully over the cattle grid, I would make my way into the next-door field. Climbing bales of hay, watching the cows grazing peacefully and waiting patiently for the sun to peak over the hill to say Good Morning, I would pretend the farm was all mine. Sometimes my eyes would become inexplicably misty. The silence, the space. The unbridled sense of complete oneness with the landscape. It was all so beautiful.
Childhood dreams become obscure the older we get, don’t you think? Like a camera that has been dropped, the lens becomes fractured and dull until we can’t see through it at all. It can be incredibly intimidating stepping out on the road less traveled to recover dreams that seem long-faded. Trust me, I didn’t take the decision to quit my job lightly, especially in this economy, but right now, I feel grateful that I’m slowly reconnecting with that spirited 6-year-old. The little girl who didn’t fear the dark before dawn but rather looked for the light in the distance.
As for the farm? Still working on that one, but for now I’ll settle for foraging for rose hips and picking wild apples!
Rose hips
Foraging
When foraging for rose hips, look out for small crawling creatures and little thorns. My left index finger still plays host to a particularly stubborn splinter that just won’t budge. Nevertheless, apart from creepy crawlies and sharp objects, foraging really is a very relaxing pastime, so why not gather some friends or family members and make a day of it. Make sure you take a basket or colander (and perhaps some gloves) in readiness for your treasure - rose hips are now ripe for the picking.
A word of warning
The fleshy outer layer of rose hips, called the hypanthium, can be eaten raw so long as the tiny hairs inside the hip are removed. These hairs can cause itching when in contact with skin as well as irritation to the mouth and stomach. Very unpleasant.
To avoid these side effects, it is a good idea to wear gloves not only when preparing the fruit for immediate consumption, but also for inclusion in recipes such as Mum’s rose hip syrup. I realize I’m not making a great case for why you should pick rose hips or indeed make this recipe, but read on, I promise you’ll be pleasantly surprised.
The scent, taste and value of rose hips
All rose hips are edible. The scent of rose hips reminds me of dried goji berries, so it is unsurprising that the sweet, tangy flavor of this fruit is best enjoyed when rose hips are prepared and used as an ingredient in teas, syrups, jams and jellies.
Even better, the hips are packed with vitamin C as well as rich in vitamins A, D, E and K, so no nasties there!
Varieties
Although all rose hips are edible, it is the hips from the common dog rose (Rosa canina) found in countryside settings, that have been most often used as ingredients in traditional recipes. The hips from the hedgehog rose (Rosa rugosa), found in more urban areas, can also be used. Both varieties ripen between September and October.
Once ripe, all varieties are considered to be tastier after the first frost. This is because the drop in temperature causes a breakdown in the cell walls resulting in a greater volume of liquid once cooked, as well as a more intense sweetness. If you need to pick the hips prior to a mild frost, you can create the same effect by freezing the hips for approx. 24 hours before thawing and using as an ingredient.
Mum’s rose hip syrup
Ingredients
375g rose hips
325g caster sugar (we used vanilla infused sugar)
750ml water
Method
Place rose hips in a colander and rinse through several times under running water.
Remove the hard ends from the rose hips with a sharp knife or scissors.
Place the rose hips in the bowl of a food processor and blitz thoroughly.
Place the blitzed rose hips in a small-medium saucepan together with 750ml of water. Bring the water to boiling point, then reduce the temperature and simmer for 15-20 mins.
Line a sieve with a single layer of muslin and place on top of a medium-large bowl. Pour the liquid through the sieve and then leave until the rose hip juice has stopped dripping through the muslin.
Now, gather together the edges of the muslin and whilst holding the rose hip filled pouch with one hand, very gently squeeze the pouch with the other hand until no further juice appears.
Repeat this process with a new muslin square.
Measure the juice and for 500ml (the amount we managed to extract) add 325g of caster sugar.
Place the juice and sugar in a small-medium saucepan and heat gently until the sugar has dissolved, then increase the heat and boil for 3-4 mins.
Decant into a sterilized bottle or jar.
Optional: To be certain that none of the irritating fine hairs remained I strained the juice again, this time using a closely woven linen square. The result was beautifully clear nectar.
Note
The ratio of rose hips to sugar and water is not an exact science so feel free to adapt according to taste. Add other ingredients such as hibiscus, lemon zest or cardamon for a slightly different flavor profile.
That’s it for today. See you here on Sunday for one of my favorite recipes so far (it’s going to be a good 'un.)
Really lovely article - I love your writing style & am encouraged to go pick those Rose hips!