In the Garden
In the Garden Home
Fertilizing your roses: A step-by-step guide
Planting Roses: A How to Guide
Pruning your roses: why, how and when
Mulching: benefits and how tos
Selecting the Right Rose
Summer Rose Care Tips
Late Summer Roses
Gifts from Your Rose Garden
Christmas Treats for the Birds
Perennial Companions for Roses
Birds: Our beautiful garden allies
Getting Your Roses Ready
Eat Your Roses! Rose Recipes
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Eat Your Roses
When we think about roses, we usually think about them either
as cut flowers or garden plants. And, if we stretch our imagination
a bit, we think about how they can be used for perfume and potpourri.
But in this issue of In the Garden, we're going to take
your thinking a step further and introduce you to other uses for
roses. Did you know that you can eat your roses? Read on to find
of you may know that roses are a member of the apple family. Ever
seen a rose hip? That's that big seed pod that forms on rose canes
after it blossoms. Some roses, especially Rugosa roses, form rose
hips that are as big as crab apples -- about the size of a quarter!
And, in the fall they turn brilliant colors of red and orange, and
sometimes even purple.
being a true member of the apple family, rose hips are edible. There
are tons of recipes for using rose hips. We've listed a few of our
favorites below. Rose hips are also very high in vitamin C, and
you'll often seen them listed as the main source for vitamin C in
many commercially available Vitamins.
You can also eat rose petals. Sprinkle them on salads, use them
as garnish, or make them into wonderful rose-petal jelly. One of
our customers told us that Rosa rugosa alba has the best tasting
rose petals. But, if you want to find out for yourself, host a rose-petal
tasting party and let your guests tell you which one is the best
(don't forget the homemade rose-petal wine)!
Preparation: Pick ripe rose hips after the first frost
in the fall when they've turned bright orange or red. The frost
helps sweeten the flavor. Trim off the stem and blossom ends, cut
the hips in half and remove the seeds, then wash well.
Rose Hip Jam
(this recipe has been around since the 1700s)
1 pound prepared rose hips (about 4 quarts)
1 cup of water
In a large pan, add the rose hips and water. Bring to a
boil, then cover and simmer until very soft--about 20 minutes
(add more water if necessary). Press or strain the mixture
through a sieve to remove any seeds and to reduce large chunks
of hips. Add one pound of sugar (about 3 1/2 cups) to one
pound of pulp and simmer. Check the taste and add more sugar
if desired. Cook until the mixture has thickened to jam-like
consistency. Pour into sterilized jars and seal. This is good
to eat when you have a sore throat.
Rose Hip Puree
(This is from an old 16th century recipe used to make
rose hip tart)
1 1/2 cup prepared rose hips
3/4 cup water
2 T sugar
1/2 t cinnamon
1/2 t ginger
1 T lemon juice
Simmer the prepared rose hips in water until soft -- about
10-15 minutes. Stir in sugar, spices and lemon juice and
simmer for 5 minutes. Use puree for tarts, ice cream toppings
or to eat as a sauce.
Rose Hip Tea
Prepare the rose hips as described above and place in a
single layer on a drying screen. Allow to completely dry,
then store in an air-tight jar in a cool, dark place. Hips
may be used whole or slightly broken. Pour boiling water over
the hips and allow to steep for 2 minutes. Strain.
Experiment with your own ideas for using roses in recipes. You may
discover a whole new way to use your roses.