As winter approaches, we are less inclined to spend time outdoors, choosing the cosy warmth of our homes over the increasingly chilly countryside. But for those willing to brave the elements, there are still treats to be found.
Rosehip syrup
Rosehip ROSEHIPS
The hairs inside the hips are an irritant so, rather than splitting the hips open to reach the fruit inside, you may find it easier to boil the hips whole and extract the fruit as a juice. To do this, cover the rosehips in twice as much water and bring to the boil with the same amount of sugar as hips (e.g.: 150g hips: 150g sugar: 300ml water). Simmer for 20 minutes or until the hips have softened. Mash into a pulpy mixture and pass through a muslin or fine- meshed sieve. You can use this fruity syrup over ice-cream, in cakes and puddings or just as a vitamin- rich tonic.
This year’s wild harvest is the most abundant in near- ly a decade, so make the most of its edible treasures while you can. Sloes, figs, quince and mushrooms are on their way out now but the hedgerows will still yield a legion of berries, including rosehips, haws, rowan and juniper berries throughout November and even into December.
Rosehips are particularly prolific and I challenge you to walk through any part of the Island’s country-
side without spying these cheery, red berries laced through the hedgerows. But despite their attractive appearance, rosehips can be challenging to pick, thanks to their viciously thorny branches. If you plan to collect some, do go armed with gloves.
November / December 2013
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