The hips may be used to make rosehip syrup, jam, tea, vodka or gin. Rosehip jelly isn't labour intensive because the long slow drip through jelly bag removes the hairs and seeds. The Ministry of Food encouraged folk to make rosehip syrup in the war years because it is a rich source of Vitamins A and B, as well as C. Blitzing the hips in a food processor makes light work of chopping the hips.
I've added a can of tuna fish in this easy recipe because I know that foraging enough razor clams to lunch upon, is a matter of experience. If you find a quantity to dine royalty, forget the tin of tuna in this Seashore Salad. When foraging wild ingredients, take enough for your own need and no more.
This year the seasoned forager can use squirrelled, store cupboard berry syrups in the confidence that replacement wild berries are plentiful. Some might even dare to open an immature bottle of Pontack with carefree abandon.In a year of berry famine, I'd probably err towards waiting the suggested seven years, until opening the Pontack.
Traditionally, country folk used flower blossom in syrups and wines, and more recently this practice has been taken up commercially, as fragrant blooms are captured in pretty, artisan bottles. The foraging experience can't be replaced, even if the syrup or cordial may now be purchased in a shop. The recipe is easy: steep the blossom in boiling water.