Rosehip oil is packed with antioxidants, vitamins and essential fatty acids, so it's a common ingredient in store-bought anti-aging creams. The oil soothes dry skin, and it may also help treat dark spots and improve the appearance of fine lines. If you have rosehip oil on hand, use it to make your own moisturizing face cream. Rosehip combines well with other skin-nourishing ingredients, including vitamin E and jojoba oil. It's best to apply this cream before bedtime so that your skin can fully absorb it overnight.
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Place a double boiler on a stove burner set to medium-high heat. If you don't own a double boiler, fill a small saucepan about halfway with water. Then, set a heat-safe bowl on top of the saucepan. Use a bowl that is slightly larger than the saucepan -- it should sit above the water, it should not touch the water directly.
Add 2 tablespoons jojoba oil, 1 teaspoon vitamin E oil, 1 tablespoon evening primrose oil and 1 tablespoon rosehip oil to the bowl or the top part of the double boiler when the water begins to boil.
Mix in 1 tablespoon finely grated beeswax. Stir constantly as the oils and beeswax melt. You can purchase beeswax at a craft store or hobby-supply shop. Some health food stores may also carry it.
Add 1/4 teaspoon borax to a heat-safe bowl. Mix in 1 1/4 ounce rosewater or distilled water. Heat the mixture in the microwave for one minute, or until it's about as warm as the oil mixture. Remove from the microwave and stir with a spoon.
Remove the oil mixture from the heat. Slowly pour the borax solution into the oil mixture. As you pour, stir rapidly. The mixture will develop a creamy texture.
Remove the mixture from the heat and let it cool until it's warm to the touch. Then, mix in six drops of sandalwood essential oil. Add two drops each of patchouli, carrot seed and geranium essential oil. Stir well. The sandalwood, geranium and patchouli oils give the cream fragrance. If you dislike these scents, leave them out.
Scoop the mixture into a clean glass jar when it has cooled completely. Store in a cool, dark place. The cream should stay fresh for at least two weeks.