Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Rosehip jelly, the jewel in the forager's crown!
Foraging for food is a new concept for me. This rose hip jelly is my first dive into it, and I'm hooked!
The sweet, distinctly scented flowers of the Rosa Rugosa are often used to make pot-pourri, but the hips, also called haws by some, are well-known for making tea, wine, or creating a jam or jelly.
If you're lucky enough to grow both of theses plants, here's a tasty way to combine their flavors.