A few tips for eating roses:
Never use roses from a florist, they are heavily sprayed and fertilized, neither of which you want to eat. And, florist roses have little fragrance and even less flavor. Instead, choose roses you grow yourself. Use roses that are fragrant (pinks and yellows often have the most fragrance and flavor) and that have not been sprayed with insecticide. Any rose is edible, just choose the ones that are the most fragrant because those will have the best flavor, too.
Rose and Raspberry Salad DressingThis is easy, quick and is a great dipping sauce for fruit slices, too.
1/2 cup raspberry yogurt
1/2 teaspoon food grade rose water
2 teaspoons milk or water 1 tablespoon finely chopped fragrant rose petals
Blend together well and serve over mixed salad greens like the traditional bitter/mild European mixes.
Rose Tea SandwichThis works well for weddings, teas, even children's birthday or tea parties!
Slice angel food cake into 1/2 inch thick slices. Spread one slide of the slice with softened cream cheese (or you can use butter). Layer that with lots of rose petals, mixing colors if you have them. Add another slice of angle food cake spread with cream cheese or butter and make a sandwich. Cut the sandwich into smaller triangles and serve with rose tea.
Rose and Black Tea(Use dried or fresh rose petals for this)
1 tea bag, black tea, like Liptons or Luzianne
1 heaping tablespoon fresh rose petals or 2 teaspoons dry
Pour 1 cup boiling water over the tea and roses. Cover with a saucer and let steep for 5 min- utes. Sweeten with honey if desired.
Tip: Pick fresh roses in mid morning, after the dew has left but before the heat of the day and pull the petals off, placing them in plastic sandwich bags in the refrigerator; they will keep for up to a week without wilting.
|How to Eat a Rose is available from my website: http://www.Longcreekherbs.com|
Tiny Rose CookiesDainty little nibbles for tea time.
1/2 cup butter
3/4 cup sugar
1 egg, beaten
3/4 cup flour
1/8 teaspoon salt
2 teaspoons rose water
Tiny pinch of mace (less than 1/8 teaspoon)
Mix ingredients and blend thoroughly. Drop well apart like small marbles on a greased cookie sheet. Bake at 370 degrees F. for 12 minutes, or until lightly browned. Makes approximately 30 little cookies.
More my recipes for eating roses can be found in my book, How to Eat a Rose, from my website: www.LongCreekHerbs.com. Visit my garden blog for weekly updates on the garden at: http://jimlongsgarden.blogspot.com.