Last year I was given a small bottle of Rosehip oil, my skin was thankful, my face was much better moisturised, and it definitely improved problem areas. The only problem was that this lovely oil was almost £20 for a small vial. Which got me thinking, there are so many rosehips out there as easy pickings, so I set about to make my own oil.
Rosehips have long been famous for high vitamin C content and used as a syrup to boost the immune system such as this recipe here They are also high in retinoic acid and essential fatty acids (omega 3 and 6), all of which are essential for tissue regeneration and skin replenishment. The benefits don’t end there, it’s also been shown to help in scar healing, stretch marks, and pigmentation problems, it’s no wonder the beauty industry has cottoned onto this gem.
So why pay through the nose to the beauty giants for anti-aging preparations and facial serums to regenerate your skin when the rosehips are right on your doorstep in the hedgerows? Not only that the facial oil is so easy to make. It’s easier than baking a cake and your skin, your bank balance and maybe even your friends (if you want to share) will thank you for it.
The Rosehips are easy to find in the hedgerows and almond oil is available from any good chemist or online. The oil is also good for any skin type it’s not too oily for oily skin and its moisturising for dry skin, just nourishing all round.
500mls Almond oil
Leave the rosehips out on a tray overnight to wilt slightly and then chop finely, ideally just whizz in a food processor. There are 2 methods to extract their goodness depending on what you find easiest, infusing with heat or by cold maceration.
For the warming method:
Put the rosehips in an oven proof dish and cover with the almond oil. Heat gently in an oven for 3-4 hours. The temperature needs to be under 65C
For the cold method:
Fill a jar with the Rosehips and cover with the oil, keep the lid off but put secure a muslin cloth or paper towel over the top to allow moisture out but no dust in. Leave in a warm place or sunny window sill for 2-3 weeks. Try and exclude light, so wrap a tea towel around it, or cover with a paper bag if it’s easier.
Then strain the oil through a muslin or coffee filter paper and funnel, pressing out as much oil as you can. Put in a preserving jar or similar and let it settle for a week. Decant off the oil leaving the sediment behind and pour into dark glass jars. (The almond oil jars are usually dark glass so these are ideal).
Then your Rosehip oil is ready to use. I apply it to my face, use 3-4 adrops around needy areas. Can be used as a massage oil and applied to rough skin and dermatitis conditions.
The next step is to make some creams out of the oil to complement what I have made and then I also have some Christmas gifts all ready sorted, easy peasy! But that’s for another days blogging!