Everything's coming up Rosehips...

Everything's coming up Rosehips...

31 August 2016 by Matthew Grainger

We've always been very much driven by the seasonality of our ingredients and what we use here at Brunel's, and late summer to early autumn sees the ripening of one of our favourites - the super versatile and utterly delicious rosehip. These little wonders begin to form after successful pollination of rose flowers in spring or early summer, and ripen a little later in the year. Incredibly adapatable, they can be used for herbal teas, jam, jelly, syrup, soup, cordial, pies, bread, wine and even marmalade. They can also be eaten raw, like a berry, if care is used to avoid the hairs inside the fruit.

We love them because not only do they add a lovely tangy, sharp, almost cranberry-like flavour, they also happen to be extremely high in Vitamin C. Not only that, this bonafide superfood is also bouncing with other potentially health enhancing properties, such as lutein and lycopene, both of which could be helpful with arthritis. So we will be putting the rosehip back into play very soon, as an accompaniment to a rather wonderful Sea Buckthorn (another superberry!) based dessert favourite over the next few weeks -it's true then, that "the 'Hips don't lie!" (sorry).

We’ve always been very much driven by the seasonality of our ingredients and what we use here at Brunel’s, and

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