For many years, Hollyhock has stood as a beacon of learning, connection, and growth. But beyond retreats, and heart centered learning, Hollyhock holds another treasure: its vibrant garden.

As guests traverse the trails of Hollyhock, engrossed in deep conversations or lost in introspection, they might miss the sometimes subtle wonders the garden offers. Among the plants and flowers, there are many unassuming plants that, despite their modest appearance, hold secrets worth discovering. Most walk right by the Pineberries, Shiso, Lemon Verbena, Rosehips, yet all have extraordinary culinary properties worth exploring.

Adjacent to the lodge deck for example, stands the rose bush. Throughout most of the year, it remains a silent observer, watching the comings and goings of visitors. Guests eating next to it, or smelling rose in the air as they pass. But come early fall, it adorns itself in a cloak of radiant red fruits, beckoning those with a keen eye and curious palate toward them.

Rosehips, the fruit of the flowering body of a rose, form after the roses have been pollinated the petals have all but fallen off.  They are oft forgotten and  overshadowed by roses themselves. They have a tangy, tart flavour, somewhat reminiscent of cranberries or ripe tomatoes. Their taste can be described as a mix of sweet and sour, with a slight floral undertone.

The texture is somewhat fleshy and pulpy, especially when they are fresh. Truly, they are an affirmation of nature’s elegance. These small, often overlooked fruits in a way encapsulate the essence of the Hollyhock. “To achieve a future where people live in right relations with ourselves, each other, and nature – understanding that these are intricately connected.”

Finding those often forgotten, bringing to light what may be valuable in them, and truly understanding this process is part of my mission personally. These seemingly small actions may just bring us closer to the future we all in our own way hope for.

To celebrate this often overlooked fruit from Hollyhock’s garden, I’m attaching a recipe:

Rosehip Coulis

• 1 cup of fresh rosehips  (cleaned of all hairs, and deseeded)
• 1/2 cup of organic sugar
• 1 cup of water
• A squeeze of fresh lemon

In a saucepan, gently simmer the rosehips, sugar, and water, let the essence of wherever you picked the rosehips infuse into the mixture.

After about 10 minutes, when the rosehips have softened and shared their vibrant hue with the liquid, remove from heat.

Blend the mixture to a smooth consistency and strain to ensure a velvety texture.

You can leave it without blending or straining, but ensure all seeds are removed and you may want to chop the rosehips into smaller pieces.

Finish with a hint of lemon, adding a touch of brightness that mirrors a day at Hollyhock.

This coulis is perfect to drizzle over morning pancakes, to swirl into a bowl of fresh yogurt, or to serve as a base for a cocktail during an evening gathering by the sea.

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As we relish this, let’s remember to pause and appreciate the lesser-known wonders around us. 

In these details, we may just nourish both the land and ourselves.