Roses produce rose hips, but we do not see them as often as we do the flowers because as gardeners we often tend to deadhead the spent rose blooms.

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.

Sweet Rose Hips

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.

Rose Hip Harissa from Janice Clyne

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 added one big, dried ancho chilli, which also adds a lovely smoky flavour and moderate heat, but you can add more fiery chillies!

What you need to make one jar:

• 1 cup of rugosa rose hips, halved and de-seeded
• 3 roasted red peppers, from a jar, or fresh ones, quartered and roasted with the rosehips
• 1 to 3 dried chillies, rehydrated
• 3 cloves of garlic
• 1 heaped teaspoon cumin seeds
• 1 heaped teaspoon coriander seeds
• 1 heaped teaspoon smoked paprika
• 1 tablespoon sea buckthorn juice, lemon juice, or apple cider vinegar
• 1 teaspoon salt
• a handful of fresh rose petals or a tablespoon of dried petals
• a few drops of rosewater

What to do:

1. Roast the halved, de-seeded rose hips with the garlic cloves and sliced peppers at 150C for around 45 minutes.
2. Soak the dried chillies in warm water to rehydrate, then remove the seeds.
3. Dry toast the cumin and coriander seeds until fragrant then grind them in a pestle and mortar.
4. Add all the ingredients to a blender or food processor and blend until smooth.
5. Transfer to a clean glass jar and store in the fridge where it will keep for a couple of weeks.

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. She delivers vibrant good health through her Wellness Hub and ‘Nourished by Nature‘ skills, expertise, and experience.