WILD ROSE—

 

Wild rose was gathered at hedgerow and fence lines, where pasture met woods. 

 

Petals were dried on thin cloth or paper and used sparingly, most often folded into water or mixed with honey. Hips were taken after first frost, split and seeded, then dried for winter or simmered into syrups and vinegars.

 

Sweet or astringent, depending on part used.

Iron pots dulled it. Glass, wood and earthenware were preferred.

 

Wild rose resist excess handling, and over cutting weakens its stand. Its scent dissipates quickly once crushed. Too much heat strips it. Too much sugar buries it. It is kept lightly or not at all. Kept in winter stores, cordials and vinegars alongside apples and hawthorn.

 

It was associated with early summer and the slow turn toward fruit.

 

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