Rosehip oil is meant to be added to dishes after they are cooked or ready — it is not a heating or baking oil. The polyunsaturated fatty acids in it (linoleic and linolenic acids) are sensitive to heat, so cooking with it would change its character and reduce the value you get from it. Treat it like a finishing oil: drizzle a small amount over a salad, stir it into a vegetable dish just before serving, or mix it into a cold sauce.
Practical ways to include it in a routine:
- Salad dressing: combine a teaspoon of rosehip oil with vinegar or lemon juice and a pinch of salt, then shake it over greens or vegetables.
- Cold porridge or muesli: stir a teaspoon into oatmeal, yogurt, or cottage cheese for a plant-fat addition.
- Vegetables: add it to roasted or steamed vegetables after they come off the heat, so the oil stays raw.
- Soups and stews: drizzle a teaspoon into the bowl before serving, not during cooking.
Because it is a concentrated oil, a little goes a long way. A teaspoon or two per serving is a sensible starting point; adjust to your taste and how your body responds. This product is not a replacement for a varied diet — it is an addition to meals that already include vegetables, grains, and other foods. If you are not used to plant oils, start with a smaller amount and see how it feels.