The International Herb Association
Roses in the Kitchen
Freshly Harvested Rose PetalsWhen using roses for culinary purposes, it is important to smell and taste each type of rose, since some can be bland and mild-tasting while others can be bitter and sour. Usually if they have a strong scent, they have a similar taste of that fragrance, and generally, the more fragrant, the more flavor.
Color and bloom time of these perennial shrubs varies according to variety. These bushes range from one-foot miniatures to climbers that can grow up to twenty feet in height. The diversity in perfume can vary from no aroma at all to overwhelming fragrance. Older rose varieties (Rosa species) seem to have more fragrance than the newer hybrids. A few good choices that I like for edible flowers are Rosa rugosa, R. damascena, R. xalba, and R. eglantine.
To prepare roses for kitchen use, rinse them and shake the water from them. Turn the bloom over grasping the open flower in one hand, so that the stem is facing up. Use a sharp pair of scissors and snip right above the stem, and the petals will fall freely. Taste each rose--many roses have a bitter white part at the base of each petal--which should be snipped away. This can easily be done when removing petals all at once.
Rose petals are used in making rose water and syrup, to flavor alcohol and honey, jelly, butter, vinegar, rice puddings, custards, baklava, tea cakes, scones, cookies, frosting, ice cream and other desserts. They are ideal for crystallizing and are good macerated with wine and fruit. Rose water is popular in the cuisines of Eastern Europe, the Mid-East and North Africa and is used in pastries, cakes and sweets, often paired with nutmeats and/or dried fruits. If purchasing rose water, be sure that it is food grade and not used for perfumery. Some have rose oil added, so potency varies; be sure to taste and use sparingly--you can always add more--you don't want to overwhelm a dish.
Where savories are concerned, rose water and petals are often used in rice and couscous dishes, with vegetables, and with fowl and meat preparations, especially chicken. Dried petals are also combined with spices and herbs in blends like ras-el-hanout and advieh to season stews, tagines and grains. Together and separately, fresh petals and rose water are used to flavor sauces and vinaigrettes. Two of my favorite Moroccan-inspired salads are prepared with rose water: one is with grated carrots and the other uses sliced oranges and dates. Petals are most often used as a last-minute garnish for both savory and sweet dishes.
Susan Belsinger loves immersing herself in all things herbal and looks forward with gusto to researching, growing, cooking, and photographing each new Herb of the Year™. Growing vegetables, herbs, and flowers organically, harvesting them at their peak, and bringing them into the kitchen to create healthy recipes is a way of life for Susan. She is passionate about herbs & her work--sharing the joy of gardening & cooking through teaching and writing--and inspiring others to get in touch with their senses of smell & taste.