Edible Roses

**EXTREMELY IMPORTANT**

All roses that you intend to eat must be free of pesticides. Please read the labels of the products you use, even organic ones, to check for usability and safe harvest times.

2 Cups Fresh Rose Petals (about 15-20 red, yellow, pink, or mixed fragrant roses packed in cups). The deepest red petals from your most fragrant garden roses give full-flavored, highly colored jelly. You may use one variety or many different fragrant roses.
3/4 Cup Water
2 Tablespoons Lemon Juice (plus 1/2 T. more for tart jelly)
2 to 2 1 /2 Cups Sugar
1 package Sure-jell or MCP pectin, plus 3/4 Cup Water (no Certo)
Few drops of yellow food coloring optional for yellow rose jelly

1. Clip and discard bitter white bases from red rose petals and others as necessary. Rinse petals thoroughly and drain.

2. Combine petals, 3/4 C. water and lemon juice in blender and whirl until petals are chopped and contents are mixed.

3. Mix one package of pectin with 3/4 C. water in small saucepan. Bring to boil over medium heat, stirring constantly. Boil for one minute.

4. Pour pectin and water mixture into blender with sugar and mix thoroughly for one minute.

5. Fill plastic freezer containers or jelly jars immediately to 1/2 inch of tops.

6. Let containers stand at room temperature for several hours then refrigerate or freeze.

7. Store in refrigerator three to four weeks or in freezer until ready to use.

Yield: 3-4 Cups of Jelly

1. Wash rose petals well and place in pan with water. Cover and bring to a boil. Immediately remove from heat and set aside to steep. When cool, strain juice through cheesecloth or jelly bag.

2. Measure out 2 Cups of the rose water. Add sugar and lemon juice and bring to a rolling boil. Add liquid pectin and bring back to a boil, stirring constantly. Boil for 1 minute then remove from the heat and skim off the foam.

3. Fill hot, sterilized jars to 1/8" from the top. Screw on hot, sterilized lids and rings. Invert jars for 5 minutes to seal, then return upright. Store in cool, dark cupboard for best color and flavor retention.

4 large Carrots, grated
1 small Zucchini, grated
1/2 Cup Raisins
1/2 Cup Mayonnaise
1 Teaspoon Celery Seed
1 Tablespoon Balsamic or other Herbal Vinegar
Rose Petals

1. Mix all but rose petals and refrigerate several hours.

2. Make a ring or bed of rose petals in serving bowl. Place slaw in the center. Serve onto individual plates using a rose petal for the base.

3 Cups fresh Rose Hips (from species Rosa rugosa, canina, eglanteria, and pomifera recommended)
1 1/2 Quarts (4 1/2 Cups) Water
1/2 Cup Sugar
1 1/2 Tablespoons Cornstarch or Potato Flour

1. Trim off stem and calyx ends of hips and boil vigorously in the water until tender, stirring occasionally; then strain.

2. Force the hips through a sieve lined with cheesecloth, or a small gauge foodmill to separate out the inedible seeds and particles.

3. Measure resulting puree, adding water if necessary, to make 5 cups. Return to pot.

4. Mix starch in small bowl with a bit of the puree till fully incorporated. Add back to pot along with the sugar. Bring to boil stirring constantly until thickened.

5. Can be served hot with sour cream or cold with whipped cream. Garnish with slivered almonds or chopped pecans. Add prunes, raisins and spices such as cinnamon and nutmeg for variety.

1 Cup fresh Rose Petals, chopped
3/4 Cup softened unsalted Butter

1. Mix, let stand at room temperature for at least 2 hours.

2. Cover and refrigerate for 24 hours to let the rose flavor meld into the butter.

3. Keep refrigerated up to 2 weeks or frozen for several months. Freezing may discolor some varieties of rose petals.

1 Cup White Sugar
2 Cups fresh, fragrant Rose Petals, shredded or minced

1. Pound sugar and rose petals with a mortar and pestle.

2. Place in a covered jar for one week.

3. Sift out petal bits if desired and store in an airtight container.

View our rose plant catalog