The only excuses that I can rustle up for not blogging for 6 months are one, not having enough time in the day and two, loosing the camera. Not having enough time is not a real excuse though, I know people with far busier lives than mine. I think my down fall is lack of organisation!
But this is the time for New Year resolutions so I will aim for a blog a week!
Now on to all things Herby...
One thing I wanted to share through Autumn and the Winter months was the glories of the Wild Rose. Rosa canina or the Dog Rose is full of immune boosting potential. I have made quite a few bottles of Rose hip syrup this year, which is easy to make, delicious and full of Vitamin C. I have attached the recipe for you to use in October and November 2013.
Rose hip Syrup
Wash and crush 2lbs of rose hips (you may have to whizz them in a blender because they are quite tough!)
Strain through a jelly bag or muslin cloth in to another pan. When it has ceased to drip return the rose hips to the original pan with another 1 ½ pints of boiling water. As before bring to the boil and then leave to stand for 20 minutes. Strain as before and add to the first extract.
Next strain again through a fine mesh muslin, or a pop sock does the job very well, to make sure the fine hairs from within the hips have been removed.
Pour into a clean pan and reduce by boiling until the juice measures 1 ½ - 2 pints. Add 1lb of sugar and stir over a gentle heat until the sugar dissolves, bring to boiling point then pour into sterilised bottles and seal. You could use honey but heating honey destroys all the health giving qualities and also the syrup doesn’t keep as well. You could add honey when the syrup has cooled slightly if you wish.
Always make sure you have correctly identified your hedgerow bounty by using a plant identification book. Always try to make sure you collect rose hips away from a main road and wash them well.
Rose hip syrup can be slurped by the spoonful, 5mls once a day, or as a delicious warm drink to chase away the winter blues.
BotanicalBird
