Rose Hip Purée - Linsey Lee's Edible Wild Plants

Edible Wild Plants, by Linsey Lee is quite a timeless book. It's
both a work of cultural art and a cultural artifact. This excerpt focusses
on a recipe for Rose Hip Purée by Lynn Weber. (Lynn was Lynn Blaine
when the book was first published.)

The idea to publish this was spawned by a conversation I had with Lynn about her long-time friendship with Linsey. It ranged from stories about raspberry wine to her hand-built house in Katama (now gone.)

Listening to Lynn I was amazed by how her stories revitalize the present, like two rivers converging - one stirring nostalgia the other a bright clear future.

Uncooked Rosehip Purée

4 Cups seeded rosehips

2 tbls. lemon juice

A little honey or sugar to taste

Enough water to permit blending

Run it through your blender, pour into containers and freeze. Tastes great with yogurt or on toast.

4 oz. of hips from rosa rugosta contains 2275 to 6977 milligrams of vitamin C. One handful of hips is equivalent to about 60 oranges. Since heat destroys some of the vitamin C, I don't cook this; instead I freeze it. (Raw rosehips don't lose and appreciable amount of vitamin C in the freezer for up to 6 months).

You can still get Edible Wild Plants from Bunch of Grapes

Bunch of Grapes Bookstore
44 Main Street, Vineyard Haven
508 693 2291 - 800 693 0221