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?
Homemade vinegar may seem daunting but all you need is some wine, something wild to infuse it, such as wild rose hips, a dark cupboard and a good mother.
Looking for an easy recipe for a party, or a way to use up rose hips you gathered and dried? These are simple to make and incredibly addictive little treats, that are pretty to look at too!
Rose hips make for a unique flavor - apples, almonds and rose petals. Use this light syrup to make a refreshing soda or to mix unforgettable cocktails.
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.
This spring I picked wild rose petals & leaves to dry for tea & wanted to wait until later in the year to finish the tea with some of the rose hips. So this fall I gathered up a few colanders of rose hips & put them to use in a few different ways.
Finally, a use for the rose hips that appear at summer's end. Rather than making a jelly, this chutney is showier, displaying the chunks of rose hips along with other goodies like mango, tamarind and cranberries.
