The International Herb Association has named Rose (Rosa species) Herb of the Year™ 2012. Lots of people do not realize that roses are herbs too! The website Ageless provides some good information for rose herbal uses.
Roses (Rosa rugosa or R. gallica officinalis) - Flavors depend on type, color, and soil conditions. Flavor reminiscent of strawberries and green apples. Sweet, with subtle undertones ranging from fruit to mint to spice. All roses are edible, with the flavor being more pronounced in the darker varieties. In miniature varieties can garnish ice cream and desserts, or larger petals can be sprinkled on desserts or salads. Freeze them in ice cubes and float them in punches also. Petals used in syrups, jellies, perfumed butters and sweet spreads. NOTE: Be sure to remove the bitter white portion of the petals.
The above is courtesy of website: Edible flowers are the new rage in haute cuisine.
Drop Scones with Rose Petals and Pistachios
by Susan Belsinger
Makes about 2 dozen scones
- 2 1/4 cups unbleached white flour
- 2 teaspoons sugar
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 to 3 pinches cinnamon
- 4 tablespoons unsalted butter
- 1/3 cup shelled pistachios, lightly toasted, and coarsely ground
- 1 cup cream
- 1 teaspoon rose water
- A good handful of rose petals
- 1 cup confectioner's sugar
- 1 tablespoon rose jelly or 1 tablespoon red currant jelly mixed
- with about 1/2 teaspoon rose water
- 2 to 3 teaspoons water
Combine the confectioner's sugar, jelly, and 2 teaspoons water in a small bowl and whisk until smooth. Add another teaspoon water if icing seems too thick--it will melt a little if the scones are warm.
The above recipe is courtsey of website: Drop Scones with Rose Petals and Pistachios