COLUMNIST: JANICE CLYNE
Left alone though, the fruits become large, cherry-like hips that are orange or bright red in colour adding a welcome pop of autumnal vibrance to the garden. Appearing from August, the hips persist through the winter months, and make more than just a pretty picture.
All roses should produce hips, though rugosa roses - native shrub rose species - are said to have the largest, most abundant, and best-tasting hips.
Autumn is the best time of year to pick the hip as the first frosts are said to make them sweeter.
Once the petals have dropped off, the hip is ready for picking. They should be red or orange in colour, and soft to the touch - do not pick shrivelled-looking ones.
Rose hips make great jellies, sauces, syrups, soups, and seasoning, but Janice Clyne uses the ones she picks to make Rose Harissa - a hot, red pepper paste used in North African cooking to boost the flavour of dishes.
Rugosa rose hips are packed full of wee, hard seeds which do not make for a pleasant eating experience! I prefer to oven roast them so they taste like a sweeter sun dried tomato!
Roast the rose hips with olive oil and garlic, then blend with roasted red peppers either from a jar, or fresh ones oven roasted at the same time as the rose hips.
Blended with some spices, rose petals, a splash of rosewater, and chilli, this makes a versatile dip, or spread, which can be added to pasta or grain salads, mixed with houmous or natural yoghurt, or used as a marinade for veggies.
I add a tablespoon of sea buckthorn juice to my version which adds even more vitamins and polyphenols, but you can add lemon juice or apple cider vinegar.
This really is a flavour explosion which can be made as hot as you like it! My version is pretty tame, I add one big, dried ancho chilli, which also adds a lovely smoky flavour and moderate heat, but you can add more fiery chillies!
As a qualified food scientist, gut health guru, supporter of plant-based locally sourced seasonal food, a fermentista, and foraging fanatic, Janice Clyne is passionate about inspiring, informing, and motivating change in health and eating habits - delivering vibrant good health, through her Wellness Hub and 'Nourished by Nature' skills, expertise, and experience