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SRW Tip#13: Roses as Herbs

© Mark Whitelaw

For centuries, roses have been that special ingredient in creating the finest culinary presentations. A rose candy dating to the ancient Romans is the earliest recorded rose recipe.

It is a certainty, however, other ancient civilizations capitalized on the sweet, fragrant qualities of their own native rose species. By the tenth century, Persia was exporting rose water to most of Europe, North Africa and Asia. Rose water was commonly used as a flavoring agent in cakes, cookies and pastries.

In the medieval fourteenth century, roses were used extensively in fish and game sauces as well as in desserts, candies and preserves. Many a royal chef prepared such delights as Roseye of Fysshe (Fish in Rose Sauce) and Rede Rose (Red Rose Pudding). And by the nineteenth century, roses were widely used throughout the world as coloring and flavoring agents in teas, candies, pastries, sauces, oils and conserves .

Handed down from decade to decade, favorite recipes traversed the oceans as colonists and conquerors alike spanned the globe. Today, the roses tangy fruits, called rose hips, are still used in jams, jellies, and as a source of vitamin C; its leaves are blended with other herbs in fragrant and soothing teas; and its petals add magic to candies, syrups, honeys, vinegars, oils and sauces.

Here's a simple vinegar made from roses and tarragon, the origins of which date to the 16th century:

Prepared by placing 1 cup pink rose petals and 2 sprigs of fresh tarragon into 1 liter of distilled white salad vinegar. The container should be sealed for 3 weeks; after which, the petals are strained from the vinegar and the tarragon reserved. Funnel the vinegar into a decorative bottle; add a tarragon sprig as garnish.

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NOTE: NEVER USE ROSES THAT HAVE BEEN TREATED WITH INSECTICIDES OR FUNGICIDES UNLESS THOSE PRODUCTS ARE APPROVED FOR FOOD CROPS! As with other edible crops, it is best to select varieties that are pest and disease resistant; where pesticides will not be required. Give your roses plenty of sun, water, and air; plant them out of drift range from other landscape pesticides. And treat them like you would any other edible garden crop: If pesticides are required, use only those products approved for application on food crops.

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