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How to make homemade rosehip oil

Updated February 21, 2017

Rose hips are the fruit of the rose tree, or what is left after the rose petals fall off. They are an excellent source of vitamin C. Rose hip tea is both delicious and good for you. Also known as rose mosqueta, rose hip oil is used in facial products for ageing skin. It contains essential fatty oils and can help with scarring.

Grind up rose hips in food processor. You may want to work in batches. Rose hips should be chopped but not minced.

Put oil in the slow cooker or in a large pot on low heat. You can use any vegetable oil, but some good carrier oils include sweet almond oil, jojoba oil and apricot oil.

Add chopped rose hips to the oil. Keep the heat very low and cook for about 8 hours.

Pour the mixture through cheese cloth to remove the rose hips. Stir the remaining oil. Allow it to cool completely, then store it in a glass bottle in the refrigerator.

Tip

Rose hip oil is perishable, so keep it refrigerated.

Things You'll Need

  • Cheesecloth or flannel
  • Large pot or slow cooker
  • 900 grams rose hips
  • 2 litres carrier oil (any vegetable oil)
  • Food processor
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About the Author

Christopher Hall founded and published a magazine which was sold on newsstands across the United States and Canada. Since 1995, his work has been featured in magazines such as "Massage Magazine," "Fitness Link," "B.C. Parent" and "Toddler's Today." Currently, he is pursuing his master's degree.