A Rose by Any Other Name...

…still tastes as sweet!

Roses have been used as food and medicine for centuries – like at least back to First Century Greece. Rose petals and rose hips were collected and eaten in Britain during WWII because of the food shortages there. The hips especially are high in several vitamins, especially Vitamin C. But the best thing about them is the taste. Different varieties of roses used to have different scents and thus different flavors, but the modern hybridized roses tend to all smell and taste alike and have much less odor and flavor than the old ones. Another example of progress. Sigh.

Whatever roses you use, be sure that they haven’t been sprayed. Most roses have been well doused with pesticides, which you probably don’t want to eat. Wild roses, too, may have been sprayed with various chemicals and may have absorbed gas fumes if they are near a road or highway.

When my family moved to Idaho, our house had lots of roses out back, and I made rose petal jam and jelly the first summer. We didn’t much like the jam; we found the texture of the rose petals unpleasant. But the WILD ROSE PETAL JELLY was good. The recipe called for wild roses, but we just used the ones in the backyard.

ROSE WATER is used in many Middle Eastern and Indian recipes. You can buy it, but it’s easy to make yourself. Rose Water is an ingredient in the following recipes.

HONEY AND ROSE COOLER is a refreshing and cooling drink, perfect for a hot summer day. For an elegant (and yes, definitely girly!) afternoon snack, serve it with ROSEWATER COOKIES and ROSE PETAL SANDWICHES. Maybe for an engagement party or a shower?

The most unusual recipe I found is for ROSE PETAL PESTO. I don’t have a problem with roses and basil, or even with roses and cheese. But roses and garlic? I’ll leave that one to you. Let me know if you try it and what you think.

Roses can be used in other ways, too. Rose Hip Tea can be made by pouring boiling water over crushed rose hips and letting it steep. A few rose petals can be added to lemonade or to salads. Rose petals can be added to honey or to butter or can be crystalized and used to decorate cakes, cookies, etc. You can find recipes for these and other delicacies online by googling rose recipes.

Don't forget to take time to smell - and taste! - the roses!

Mary Anne

Rose Petal Sandwiches

(from theprairiestar.com)

8 oz. cream cheese, softened

3 Tablespoons rose water

12 thin slices bread

6 unsprayed fragrant roses

Mix cream cheese and rose water. Spread over bread slices. Cover each slice with rose petals. Place slices together to form a sandwich. Refrigerate. Remove and remove crusts, if desired. Cut sandwich into halves then fourths. Serve.

Rose Petal Pesto

(from chickensintheroad.com)

2 cups Fresh Basil
1 cup Rose Petals
4 large Garlic Cloves
1 cup Olive Oil
1 teaspoon Rosewater
1 cup freshly grated Parmesan Cheese
1/4 cup freshly grated Romano Cheese
Salt and freshly ground Pepper to taste

Rinse Rose Petals and Basil thoroughly and pat dry. Cup up Rose Petals with sharp scissors. Peel and chop garlic. Combine the basil, garlic and Pine nuts, chop in either a food processor or blender. While still processing add olive oil and rose water slowly. Add the Parmesan and Romano, salt and pepper, blend lightly.

Rose Water Cookies

(from a recipe at theprairiestar.com)

8 oz. butter, softened

6 Tablespoons confectioners’ (powdered) sugar, sifted – divided

1 large egg, beaten lightly

1/4 cup blanched almonds

2 cups all-purpose flour

1 Tablespoon baking powder

2 to 3 tablespoons rose water

Whole cloves

Sifted confectioner’s sugar for dusting

Cream the butter and 2 Tablespoons sugar until light and fluffy. Add eggs, one at a time and mix well. In a blender grind the almonds and remaining sugar until very fine. In a bowl, sift the flour and baking powder. Stir in almonds. Add to butter mixture and mix in rose water. Form mixture into a ball and wrap in plastic. Refrigerate at least one hour. Pinch off small pieces of dough and form into a crescent shape. Place on lightly greased cookie sheet and insert a clove in each cookie. Bake 20 minutes or until lightly golden around the edges. Remove from sheet and place on rack. Dust with remaining confectioners’ sugar.

Honey and Rose Cooler

(from tarladalal.com)

4 c water

2 c fresh rose petals

2 T honey

½ t rose water

A few petals for garnishing (optional)

A few ice cubes with rose petals frozen inside (optional)

Boil the water in a small pan and add the petals. Simmer for 8 to 10 minutes until the petals discolor. Cool and strain. Combine the cooled water, honey, and rose water in a shaker and shake vigorously. Pour into tall glasses and top with rose ice cubes. Garnish with fresh petals and serve.

Rose ice cubes – Fill ice cube trays half full with water and freeze. Place a clean rose petal on each ice cube and fill with water, leaving the petal in the middle of the cube.

Rose Water

(from theprairiestar.com)

Pick rose petals (from roses that haven’t been sprayed) in the morning when they are freshest and the scent is strongest. Remove the white tip, if any, which may be bitter. Rinse the petals and drain them. Fill a container with petals and pour boiling water over them. Cover with a lid and steep. Strain, then refrigerate for up to several days or freeze. To freeze, pour the rose water into ice cube trays and freeze. Put the frozen ice cubes in a plastic bag and label the bag.

Wild Rose Petal Jelly

(the recipe was copied many years ago from an unknown book)

1 qt (4 cups) rose petals - unsprayed

4 c water

1/2 c strained strawberry juice

3-1/2 lbs sugar (7 and 7/8 c)

1 c liquid pectin

Gather a quart of rose petals. Be sure that they haven’t been sprayed. Wash gently. If there are white tips to the petals, cut them off as they may be bitter. Cover the petals with water, bring to a boil and boil for 15 minutes. Strain through a jelly bag, add strawberry juice, and measure the liquid. Add enough water to make 1 quart. Return liquid to kettle, stir in sugar and bring back to boil. Still stirring, pour in pectin and boil 1 minute. Pour into sterilized jelly glasses and seal.

Note – best with wild rose petals and wild strawberries, but roses and strawberries from your garden will work. Food coloring may be added.