Rosehips are easily foraged in fall and make awesome jams, purees and tinctures. I was recently reminded rosehip season is upon us, when I read Johanna Kindvall’s blog, kokblog, which I’ve been reading for yeeeeeears. She is a one-woman illustrative dynamo (check out my homepage illo) and I love her recipes and ideas. Her sister, Anna Kindvall (who curates electronic art), makes this amazing-sounding sherry that I think we should all attempt this year. Anna likes to use rosehips before the frost (more acidic), but I’ve always picked them after Seattle’s first frost – in early November.
Check out kokblog for the recipe and notes on making and storing your foraged sherry. And for more rosehip info, here is an earlier piece of writing on rosehips from my second book, Apartment Gardening.
“Rosehips are the seed buds that follow the rose bloom in July. Rosa Rugosa plants make hips somewhere between late July and September. They tend to grow along coast lines and water which is likely why some people call them rock roses. You can identify these bushes when in bloom by their strong rose-scented flowers which bloom in white and pinks all the way through bright fuchsia. Make note of their location and head back in four weeks to collect the rosehips. The rosehips themselves look like little tomatoes hanging off the plant. They are often orange-red and have shiny skins. They are more round than long, and are about the size of a red globe grape. Harvest rosehips by snapping the stem from the plant. They are strong enough that you can toss them in a plastic bag and then a backpack without doing too much damage. Use them within a day of bringing them home. Rosehip puree can be made and frozen and used at a later time in recipes.”