Edible Rose Petals and Hips

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I knew but sort of forgot until I saw a feature on edible flowers in one of my favorite decorating magazines recently. Rose flowers have been used in cooking since ancient times in both Europe and Asia. Here are the edible rose petals and delicious recipes you can try today.

Rose petals work beautifully as a floral garnish, or are made into jellies, butter, tea, rose water, and vinegar. Miniature variations may be used to decorate ice cream and finger sandwiches or use larger petals to sprinkle on desserts or salads, both colorful and tasty.

You might want to read this: How to grow and care antique roses

Rose Petals -edible rose petals and hips and recipes https://organicgardeningeek.com
Rose Petals

Make ice cubes out of them and float them in punches. Looks especially pretty and festive for baby and bridal showers or afternoon teas and backyard summer parties!

When and how you harvest a fruit or vegetable, like any other, may have an impact on the food’s quality. When the blooms are cold, harvest them early or late in the day. I’ve read that the tastiest roses are usually the most fragrant. Though I haven’t tried enough yet to substantiate that claim.

Be Safe – Follow These Guidelines:

* If you have asthma, allergies, or hay fever, don’t eat flowers (or test a tiny sample to ensure you don’t have a reaction).

* Eat only flowers that have been produced without pesticides and have been grown organically. Never eat florist-grown roses, as they usually contain toxic chemicals.

* In the colder periods of the day, such as the early morning after the dew has evaporated, or late afternoon, collect flowers for eating. 

*Avoid flowers that aren’t entirely open or are beginning to wilt, and choose flowers that are at their best.

* Never gather flowers from roadsides or train tracks. These plants have been absorbing toxins from vehicles and petrochemicals.

What Do Rose Petals Taste Like?

Rose Petals in Salad Flavors depend on the type of rose, color, and soil conditions. A potpourri of tastes with rose petals. Sweet, with overtones of fruit, mint, and spice. All roses are edible, but the darker types have a more pungent taste.

Note: Make sure the bitter white part of the petals is removed.

You might like to see this: Best floribunda roses you can pick today

How To Prepare Roses For Eating

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To prepare roses for kitchen use:

  1. Rinse them and shake off the water.
  2. Check for any garden critters that might be lurking in the folds.
  3. Turn the bloom over, grasping the open flower in one hand so that the stem is facing up.
  4. Snip just above the stem with a sharp pair of scissors, and the petals will fall freely.

Many roses have a bitter white part at the base of each petal which should be snipped away. This can quickly be done when removing petals all at once.

Rose Petal Tea

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Ingredients:

Instructions:

Rose petals with bitter white bottoms should be clipped and discarded. Clean the petals by rinsing them well and patting them dry.

Place the prepared rose petals in a small saucepan over medium-high heat. Bring to a low simmer, covered with water. Allow it to boil for 5 minutes or until the petals have darkened and discolored.

Remove the rose petal liquid from the heat and strain it into teacups. To taste, add honey or sugar.

Makes approx. 4 servings

Rose Petal Cupcakes – Rose Petal Sugar

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Rose Petal Cupcakes

Rose petal sugar adds a delicate and understated flavor element to desserts and beverages. Good sprinkled over strawberries, or add to cakes and cookies or stir into hot tea for just a hint of floral flavor.

Ingredients:

1/4 cup lightly packed fragrant rose petals

1/2 cup raw sugar

Instructions:

In a small jar with a tight-fitting lid, layer the rose petals in alternating layers with the sugar. Cover and place in a dark, excellent spot. Let sit for at least a week before using.

Makes about 1/2 cup.

What Are Rose Hips?

Rose hips form after the flower dies. If you immediately deadhead your roses, you will never have rose hips. Leave the flowers on, though, and the rose hips will form late in the season. (I stop deadheading my roses in mid-August) Pick when bright orange or red before they turn brown.

They are best used in jams and jellies or tea. Rose hips are very high in vitamin C and were sometimes used to ward off scurvy. Rosehips do not taste like roses; their taste is sort of tangy.

Rose Hip Jam

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Rose Hip Jam

Ingredients:

  • 1 cup trimmed and seeded rose hips
  • 3/4 cup water
  • 3 tablespoons lemon juice
  • 2 cups sugar
  • 1 package powdered fruit pectin (1.75 ounces)
  • 3/4 cup water for pectin prep

Instructions:

In a blender, combine the prepared rose hips, water, and lemon juice; mix until smooth, approximately 15 seconds. It’s OK to eat little amounts of rose hips skin. While the blender is running, gradually add the sugar. Blend for about 30 seconds, or until all of the sugar has dissolved.

Stir the pectin into 3/4 cup water in a saucepan. Bring to a boil, and boil hard for about 1 minute. Slowly pour into the rosehip mixture and blend for about 30 seconds. Pour into small jars with lids. Store in the refrigerator. Jam not used within a few weeks can be stored in the freezer for up to a year.

Makes 4 cups

Note: The challenging part of the above recipe is halving and de-seeding the rose hips. Put on some music and relax; then cut the stems and bases off the hips, then slice them in half and scoop out the seeds. The little irritating hairs can make your hands itch after a while. After that is done – the rest is easy!

Rose Hip Jam is delicious spread onto toast, biscuits, muffins, or cookies. It also works well as an accompaniment with chicken, pork, or turkey. It can be blended with a little mustard for an interesting sweet and sour sauce or BBQ and soy sauce.

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