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Roses

© Pier Jones

No, I haven't gotten confused.....I know this topic is Food Preservation! I also know it's early spring, and we are all gearing up for canning season to hit full-swing; kettles and pressure canners waiting at the ready. Now, what can we do with them before the garden starts keeping us busy?

Surely, I'm not the only avid canner out there, who, having planted my vegetable garden, is anxiously awaiting fresh produce. Meanwhile, I am enjoying immensely my flower gardens, already in full bloom. Did you know you can do more with a lot of those flowers than just look at them? While they are lovely, there are many blooms and buds that can also be tasty. Today, I want to talk about roses. You can preserve their scent in potpourris, and their delicate flavor adds a springtime touch to many recipes. You can even preserve that flavor in honey, sugar, vinegar, jelly, and more. What a wonderful way to get a "taste" of spring this coming winter.

Dried Rose Petals

To dry Rose petals, pick them in full bloom, in early morning, just after the dew has dried. Separate the petals and place them in a dehydrator, dry on the lowest setting until the crumble. Warning: Only use a dehydrator method if you are going to use the petals in a moist potpourri, as they can darken a great deal in the dehydrator. Or place the petals in a large bowl, in a warm spot, and stir (or gently turn them with your hands) them several times a day until dry.

Tranquility Potpourri

4 C dried White Globe Amaranth flowers

2 C dried rosebuds or rose petals

1 C dried rosemary

1 C dried eucalyptus leaf

2 C dried chamomile flowers

1 C dried lavender flowers

2 C dried peppermint leaf

Mix well, seal tightly in a plastic bag, and let the scents infuse for at least 2 months.

There are some wonderful sites about Roses, but my favorite is probably Mrs. Grieve's A Modern Herbal. Here, you will find out how to use Rose Honey and Rose Vinegar, and recipes for potpourris, crystallized rose petals, and Rose Petal Sandwiches.

Here is a recipe I posted last year in an article about jelly-making; so for those of you who missed it, or those of you who didn't try it, here it is again:

Rose Petal Jelly

2 1/2 cups red or pink rose petals, trimmed of the white tips.

2 cups (scant) water

3 cups sugar

1/2 cup bottled white grape juice

1/2 cup bottled red grape juice

1 box Sure-Jell

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