Hi Mrs Pickle, and welcome to the forum.
I think rosehips have quite a long ripeness/picking window - I picked some last year and remember still seeing plenty on the bushes when there was snow on the ground. I can't remember when I picked them but I think september/october sounds about right. Someone else should come along soon with a bit more of an answer.
Hi Mrs pickle and Welcome
i think Bobquale is rite i seem to remember them as an autumn thing and pickable well into the winter ,i think the longer they ripen the better they are
but one of our forridgers will give us a definate soon
hope to see you around TTFN MOS
sit down with a cupa and the urge will subside
Welcome Mrs Pickle, glad to have your company on the forum.
I too am going to try rosehips this autumn....it is one of the cordials/syrups I have never made although I drank a lot of it in WWII, made by my wonderful grandma.
I hope you keep reporting your progress here.
"The beautiful is as useful as the useful...perhaps more so."
from Les Miserables
After my reply yesterday, I had a flick through my copy of Food For Free and it said to pick between august and october. I guess the start of the picking season depends on how far north you are, whether the bushes are sheltered or sunny and various other factors like that.
We have a Japanese rose or rambling rose ( my mum calls it), do you guys know if the hips from one of them can be eaten they're proper big and a shame to waste. In fact we have a few different rose bushes round our garden, can we eat all of them?
The apples seem to be ripening quicker this year but that could just be me. I remember as a kid that they seemed to be sour right up to the summer holidays whereas now they're sweet and ready for eating so I'm making cider out of them. Could just be a bad memory of course because I always remember my mum's cheese and tomato spaghetti sauce being cheesier and tomatoier, but really it's no different.
Well, that didn't go quite as expected
Hi again, Tim, see here - apparently Rosa rugosa is the tastiest, but it would seem that all rosehips can be eaten.
I used some growing in my garden last year, when making a sweet chutney of quince and rosehip - gorgeous.
Unfortunately Tim, there are two ways of using them I've found.
If you are making syrups or jellies, then a jelly bag will remove the hairs, of course.
However, if you're making, say, as I did, a sweet chutney, then it is a very laborious task is to cut them in half and remove the hairs. Yes, it is fiddley, but if using Rosa rugosa, they are very large hips, and the task is not quite so bad!
Rosa rugosa plants are often used as hedging - we had two hedges made entirely from them, but always leave some for the birds, as the hips are a good source of food through the winter and they love them.
They are at their best after the first frost.
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