These rose recipes are easy to make, and yummy to eat. The candied rose hips make great healthy snacks! Did you know rose hips and rose petals were edible? And good for you! Rose hips contain more vitamin C than oranges.
Try one or more of these great rose recipes and see for yourself!
Did you know?
Roses are members of the apple family?
After the rose blooms, a seed pod forms, called the hip.
Rugosa roses, have hips that can be as big as crab apples.
Before you use them in any rose recipes, you need to prepare them first. Learn more about rose hips..
Rose hips should be picked in early fall, after the first frost.The color will be a bright orange, or red. (the frost helps to make them sweeter.)
Trim off stem, and blossom end.
Cut hips in half.
Note: Be sure to remove ALL the seeds. They are covered in silver hairs that when ingested, irritate the digestive system.
Note: Never use hips from an unknown source, or those gathered from an unknown source, they may have been grown with pesticides and other harmful chemicals! Only use ones from Organically grown roses.
After first 'Preparing the hips' (see above) Put hips in saucepan, and cover with cold water. Bring to a boil. Reduce heat, simmer 10 minutes. Drain well. Set aside.
Mix together 1 cup sugar, 1/2 cup water, 1 or 2 pieces of crystallized ginger, cook until boiling.
Add the drained rose hips,a cupful at a time. Cook slowly until hips appear translucent.
With a slotted spoon, remove hips and spread on a platter to cool.
When cool, roll hips in granulated sugar and place on waxed paper. Let dry.
Store in an airtight glass container.
"Prepare" the hips (see above)
4 qts. prepared hips
1 cup water
Put prepared hips in water in a large pot. Bring to a boil. Cover, simmer until very soft. (about 20 min) Add more water if necessary.
Strain mixture into a sieve, removing large chunks.
Add 3 cups sugar to one lb of pulp.
Simmer, add more sugar if not sweet enough.
Cook until thickened to a jam consistency.
Pour in sterilized jars, seal
(said to be very good for sore throats)
(This rose recipe is also very good on toast!), with a cup of Rose Hip Tea
NOTE: Never use rose petals from the florist, or nurseries, or anywhere other than from your own garden! Be sure that any roses you use have not been sprayed with any pesticide.
1 cup fresh rose petals (white end part removed)
2 1/2 cup sugar
1 1/2 cups water
Juice from 1 lemon
1 pkg. powdered pectin Using your blender, blend rose petals,3/4 cup water and lemon juice, until smooth. Add sugar gradually.
Add mixture to a saucepan, and stir in pectin, 3/4 cup water, and boil hard for one minute, stirring constantly.
Put mixture in blender,blend until smooth.
Pour into hot sterilized jars, leaving 1/4' head space.
Process in a boiling water bath for 10 minutes, or freeze.
3 large roses
1/2 cup superfine sugar
1/4 cup frozen egg substitute (thawed and lightly beaten)
Separate petals from one rose at a time,(cut off the white base part, it is very bitter)
Using a small paintbrush, lightly coat each petal with the egg substitute.
Sift a small amount of sugar on each petal, turning to coat both sides.
dry about 1 hr. on wax paper.
Repeat with other 2 roses. (do only one rose at a time)
Can be stored in an airtight container for several months
These make a lovely garnish for cakes, especially on those special occasions!This paperback book "Rose Recipes from Olden Times", has Lots more rose recipes, and other fun ideas for using your roses. Well worth the money! (shipping is minimal)
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Carol Fielding is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Thank you for supporting this site so I can continue bringing you helpful tips and advice on organic rose gardening..
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