Beauty & Botany: Rosehip Oil


Marshalls is a dangerous place. I went in with my roommate a few weeks ago as she looked for some shoes, and we both came out with bagfuls of stuff we didn’t need. I was strong until we made it to the beauty section. I couldn’t resist the bright red “Under $5” sign glaring at me, or the pretty packaging of the Organik Botanik Australia hair & facial treatment packs right on top of the sale pile. I snagged up one of each: Girls Night In: Rosehip Oil, Weekend Away: Coconut Oil, and Recovery Rescue: Charcoal & Mint. At $4.99 each when they’re usually $15 for one, I simply had to get them.

Since it was spring break this week and I stayed in town, I thought I’d pamper myself with the rosehip oil one. I actually hadn’t heard much about rosehip oil before buying the pack, so I decided to do some research before running it through my hair and all over my face.

What is it and where does it come from?

Rosehip oil is extracted from the seeds of wild rose bushes (Rosa moschata or Rosa rubiginosa). Most oil comes from the southern Andes in Chile, but can also come from South Africa or Europe  (Rosa canina).The oil in the treatment pack I bought is from Rosa canina.

Rosehip oils comes from the “hips,” the small fruits found behind the flowers, which are left once the roses have bloomed and lost their petals. It isn’t the same as rose essential oil, but it still has a light scent that reminds me of rose.


The oil has been used for generations by the Andean Indians and Egyptians because of its abundance of natural nutrients and vitamins.

What is it composed of?

Rosehip oil contains a bounty of nutrients including vitamins A, C and E, essential fatty acids (linolenic, linoleic, and oleic acid), stearic acid and palmitic acid (x).

So what does all that do?

It’s a natural treatment for dry or dull hair, dry skin, dry/brittle nails, acne, dandruff, scar treatment, sunburn, and eczema. (x) 

“The essential fatty acids found in rosehip seed oil also work wonders for dry scalp and itchiness due to stress and chemicals in shampoo. It’s what the skin needs for hydration and skin sensitivities.” Joanna Vargas, celebrity facialist and founder of the eponymous salon and skincare collection, said in an interview the The Huffington Post. 

After reading all this, I figured it was worth giving the pack a try, especially since I have dry skin and hair.


The Facial Scrub and Mask

First off, I loved how rose and rosehip products smell. It’s a very light floral, and not cloying when you put it on. I probably wouldn’t have used it if it was. So if you’re sensitive to really strong smells, don’t worry with this.

The scrub was nice and refreshing. It isn’t a deep one like an apricot scrub, but it does use walnut shell (Juglans regia) like most scrubs I’ve seen. I got my face damp and went through the usual motions of a face scrub. It was cooling and smelled lovely, but wasn’t too special since you washed it off immediately.

The face mask was my favorite part of the whole pack. It was light and didn’t overheat my skin like some masks too because it’s so sensitive. I only had to keep it on for 10-15 minutes and it doesn’t dry down, but it felt and smelled so lovely I didn’t want to take it off. I legitimately sat back on my bed and relaxed while I had it on, which is rare for me. To take it off, I used a washcloth with warm water, and then rubbed the remaining oil into my skin. It felt so smooth and hydrated that I wanted to just keep touching my face!

The Hair Mask

I’m honestly not sure how to feel about the hair mask. I loved how my hair felt after I washed it out, but I hated every second it was in my hair because it felt so weird. I have really thick hair and it’s super fluffy, so I think the sensation of putting goup in my hair is what freaked me out.

Like the face mask, it only had to be in my hair 10-15 minutes. I focused on coating the ends and then ran it through to the roots. Then I wrapped it up in a towel and tried to relax, but wasn’t so successful with that part. My favorite part of the mask was washing it off.

It left my hair smelling like roses, made my curls soft, and actually calmed down the natural frizz. While actually wearing the mask in my hair was awful, I would do it again for those same results.


The Bottom Line

For $4.99, this was totally worth it. You get a good amount of each product (0.71 oz  each for the face scrub and mask, 1.41 oz for the hair mask) and I had a bunch left over from the face products. I tried looking up online where to get this, but haven’t had much luck. I might need to trek over to Marshalls again to grab a couple more. Hopefully they still have some lingering around. If I can’t find anymore, I’m definitely looking into buying a bottle of rosehip oil to  mix into some conditioners and lotions. From my quick skim of a few websites, it seems to average $11-12 for a 4 oz bottle. But if this first use is anything to go by, I think it will be worth the investment, especially since you only use a few drops each time.

Since this pack went well, I’ll be sure to try the other two out and give y’all my feedback and some botanical background of those ingredients. Any preference for which I do next? Weekend Away: Coconut Oil orand Recovery Rescue: Charcoal & Mint? Let me know in the comments below!

Cheers,  Josie




4 Pepper Beef Chili

Dad and I are on a quest to find the perfect homemade chili recipe. For the past few years, we’ve tried pretty much every seasoning packet and starter box the Publix seasonings isle had to offeri. We haven’t had much luck.


So I finally decided to try make my own recipe this weekend without any starters or packets. I consulted a few recipes on Pinterest for a general consensus of what spices and beans to use, but this is all my own creation.  It’s still chilly up here in Wisconsin, and I need another meal I can make a bunch of and leave in the fridge to eat throughout the week. And chili freezes well too!

I made my weekly run to Trader Joe’s on Friday, came home, heated up my trusty soup pot, and hoped I could make something decent. And let me tell y’all, I think I finally did it! I decided to go with a 4 Pepper chili using a green pepper, red pepper, jalapeño pepper, and green chili peppers. It had the perfect balance of heartiness and heat, and it reheats really well as leftovers. I topped it off with a little sour cream, green onion, and cheddar cheese for that traditional chili presentation.


The amount I made is probably enough for 5 people, so this recipe is really easy to double for bigger batches to freeze and use throughout the winter (or spring if you’re in Wisconsin). Go ahead and give it a try, and let me know what you think! As someone who likes more beef and less beans in her chili, I’d play with that if I was just making it for myself, but as a standard chili, I think it’s great! What would you add or substitute to make your perfect chili? Let me know in the comments below!


4 Pepper Beef Chili

Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: ~2 hours 20 minutes


  • 1 pound of ground beef, lean
  • 4-5 strips of bacon
  • 1/2 each of a green and red pepper
  • 1/2 small white or yellow onion
  • 1 jalapeño, seeded
  • 2 cloves of garlic, minced
  • 8 oz of pinto beans
  • 8 oz of kidney beans
  • 1 can of green chilies (4.5 oz)
  • 1 1/2 cans of tomato sauce (16 oz and 8 oz)
  • 1 can of fire roasted diced tomatoes with green chilies (16 oz)
  • 1 tablespoon of chili powder
  • 1/2 a tablespoon of oregano
  • 3/4 a tablespoon of cumin
  • 1 tablespoon of parsley flakes
  • 1/2 teaspoon of dried mustard
  • Pinch of paprika and cayenne
  • Salt and pepper to taste
  • Optional for serving: cheese, sour cream, green onion


  1. Brown the ground beef and put in a paper towel lined bowl to drain. Chop the veggies while it cooks.
  2. Chop up the strips of bacon and fry them. Add those to the bowl to drain, leaving a bit of fat in the pot to cook the veggies.
  3. Add the veggies and the garlic. Cook until softened, about 8 minutes.
  4. Add the spices and mix until the veggies are coated.
  5. Add the ground beef, bacon, and beans to the pot. Mix well.
  6. Add the tomatoes, tomato sauce, green chilies. Stir to combine.
  7. Simmer for 2 hours, stirring often to keep the bottom from burning


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Cheers,  Josie