Ingredient Spotlight: Rosehip infusion

February 01, 2019

Ingredient Spotlight: Rosehip infusion

Rosehips. These little red rubies are harvested from the Rosa Californica (California Rose) bush in the Rosaceae botanical family.

These native rose bushes grow wild in the Cascade foothills. In winter, long after the sweet petals of Rosa Californica have fallen, the plant begins going dormant for the season. In its preparation for the cold, it produces a red to orange colored, nutrient-rich fruit to cocoon its seeds. Rich in vitamins, antioxidants, and essential fatty acids, these little red fruits are fat with a wealth of nutrition. 

 

Shortly after the first frost of the year is when the rosehips are at their peak of ripeness. Harvesting is a laborious process that requires great care to remove the hips from the tenacious thorny branches. A little twist and they are easy to remove. I enjoy spending time with the plants in this way. It's important to developing a relationship with it and learning an appreciation for the gift it gives. The plant can be used for its petals, the rosehips, and the rosehip seeds. Today I am making a rosehip infusion.

These rosehips were hand-harvested from bushes growing wild on our 11-acres and are free from pesticides, herbicides, and other chemical interventions. Once collected my treasure is washed and then dried by the wood fire. Within hours of picking the fresh rosehips are mashed with a mortar and pestle and then infused in jojoba oil. Six to eight weeks of macerating produces a nutrient-rich oil that smells slightly sweet and nutty.

I'll use this batch to make soap and body oil. Its high vitamin C content makes it a great oil for the skin as an anti-aging therapy, reducing fine lines, and correcting dark spots. Just 2-3 drops applied to the face daily has great benefits.

 

 

 

 

 

 

 

 

 


 

 

 



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