Sunday, July 8, 2012

Rose, Herb of the Year 2012

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
Preheat oven to 425° F. Combine the dry ingredients in a large bowl and blend thoroughly. Cut in the butter until the mixture resembles a coarse meal. Stir in the pistachios.

Stir the cream together with the rose water. Rinse the rose petals and pat them dry. Cut them into a chiffonade; there should be about 2 tablespoons. Stir them into the cream and add the liquid to the dry ingredients and stir to form a soft dough. Drop the dough by the heaping tablespoonful onto an ungreased baking sheet. Bake the scones for 10 to 12 minutes or until golden brown. Prepare the icing while the scones are baking.

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.

Remove the scones to a baking rack to cool slightly before drizzling them with icing. They are best served warm, right after baking.

If you want to prepare them in advance, cool them completely without icing and store them in an airtight container. Wrap them in foil and gently reheat in a 325° F oven for about 10 to 15 minutes. Drizzle the icing over them while they are warm.

The above recipe is courtsey of website: Drop Scones with Rose Petals and Pistachios

Gemini Rose in my yard! 

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