If you received a beautiful bunch of roses for Valentine’s Day, they should still be going strong. If they are starting to wilt, re-cut the stems on a diagonal and then pop them back into a squeaky clean vase with freshwater. You only need about 2 inches worth of water. Any more than this will make the stems go soggy more quickly.
My Valentine's Roses
Personally I’m itching to get at my roses and make some rose oil and syrup! They have been used for centuries for their aesthetic appeal but they have very practical uses for our general well-being too. Rose oils are used in aromatherapy to relive stress and also as part of skin care routines for dry or ageing skins. I realise now why my elderly Indian aunties smell of roses!
They are edible and I’ve been asked lots of questions about them this week – a lady actually stopped me in Waitrose recognising me as the one used used flowers in The Great British Bake Off!
So here’s what I know. I hasten to add that this is not conclusive evidence – just what I’ve done and had no adverse effects with.
Using fresh roses
I prefer to use the roses from my garden because I know they haven’t been sprayed with anything but I have used flowers from my florist and garden centre before too.
- Only eat the petals of the rose. The stamen, style and sepals can’t be eaten.
- Shake away as much of the pollen as you can because it tastes bitter and could cause an allergic reaction.
- Once you’ve picked off the petals, dip one at a time into a bowl of cooled, boiled water and wipe the front and back gently using some kitchen paper. Then leave this to dry.
Using ready made rose flavourings
Roses have such a delicate flavour which has been captured commercially in the following ways.
- Rosewater – this is watered down essence of roses and is widely available in the baking sections of most supermarkets. I find it is best to add this as close to the end of a cooking process as possible to use less and keep as much of the flavour. Try Rose Macaroons.
- Rose Syrup – This is most readily available in Indian supermarkets as it’s the main flavouring for Falooda – a rose flavoured milkshake. Alternatively, you can buy it in wine shops as it’s used in cocktails like this variety from Monin. Try this in Rose Cheesecake or in the Creme Anglais for Profiteroles.
- Rose Essence – this comes in little bottles like vanilla essence and I have never used it. It’s sickly sweet and has far too many additives.
- Dried Rose Petals – These are fresh petals that have been freeze dried to preserve the scent and flavour. Steenbergs do a lovely organic one. You can crumble them into salad or on top of cakes.
- Crystallised Rose Petals – These are fresh petals that have a coating of confectioner’s sugar. They are only really used for decoration. Rococo do a wonderful version.
I make my own syrup which keeps in a little bottle for ages in the fridge. I drizzle it on sponge cakes or over salad or use it to flavour champagne or prosecco. Just take 1 cup of water. It doesn’t matter what size as long as you use the same for the rest of the measures. I just use a teacup. 3 cups of granulated sugar and 1 cup of rose petals (whole or crushed or wilted – it doesn’t matter!). Put them all into a saucepan over a medium heat and bring them to the boil for 10 minutes. You should be left with a syrup. Strain this through a cheesecloth into a dishwashed or sterilised glass jar. And that’s really it!
What do you think about using flowers in cooking and baking? Do you have any of your own recipes to share?
Reblogged this on Eat Now Talk Later and commented:
Recently one of my recipes was reblogged by the lovely CJDelGrosso -http://delgrossofoodblog.com/2012/02/16/912/. It felt so nice to be appreciated and recognised in that way and reminded me about the super ‘reblog’ button at the top of wordpress.com. Then, this morning I stumbled upon this wonderful blog post by The Botanical Baker (Urvashi from The Great British Bake Off!) – an excellent and wonderful post about ways to resuse your roses after Valentine’s Day. Recycling your roses – brilliant! I shall definitely be trying some of these tips. So I really recommend that you check it out!
Thank you. Another tip is to place a rose petal in each cube of an ice cube tray and use in cocktails xx
I love this post so much – I’ve just reblogged it!
Thank you! So flattered x
Reblogged this on Where I ate and commented:
Go for it!
I love using flower essence in desserts! Rosewater, orange blossom water, violet, and a new one that I haven’t tried yet but am looking forward to (once I locate a bottle that is) red poppy syrup!
Have you tried The East India Company? They have a lovely range. http://www.theeastindiacompanyfinefood.com/product/41/cordials.htm
Oh thank you! I’ll check there.
What a lovely way to keep those valentine roses just a little longer. There is something old fashioned about using flowers in cooking but they have a wonderful flavour and make a dish quite special. GG
I agree. Even if it is just for decoration
What a wonderful, informative post! When you mentioned dried rose petals I immediately thought of macaron shells! Wonderful! I’d love to make rose petal syrup and use it in panna cotta and cakes. Sadly, I have no garden…I wonder where I can find someone who sells untreated/unsprayed roses… Thanks for sharing. And inspiring!
Aww thank you. If you ask your florist they should be able to source organic flowers or at least advise which have had the least treatment. It’s the supermarket ones you need to avoid as these often sit in shipping containers for months and therefore have ALOT of rubbish on them. Otherwise, in my view, there is no difference to the fruit and veg you buy. Like I would with those I just give the petals a really really good wash and wipe each petal well.
Hi!
I am new here on your blog. =)
great to connect on twitter too.
Thats such a cool post.I never thought of making my own rose syrop. There are surely lots of ways on how to use it. I can imagine it fitting well with desserts mostly or as u mentioned the rose milk shake. I had some iranian sweets once with a rose glaze and pistachio bits inside. Was such a unique taste.
thanks a lot for sharing!
You’re welcome x
I visited your site looking for up to-date research book on edible flowers?
Hi susan, I haven’t come across any books on edible flowers that can recommend. But to be honest I haven’t really looked for a while. I find the web and Encyclopaedia Britannica pretty good!
Reblogged this on Blissfully Vintage and commented:
Absolutely beautiful post – I love roses and are perfect for flavouring and decorating cakes for a vintage style afternoon tea party!
A lovely post! I have reblogged as I think roses are beautiful to flavour and decorate cakes for a vintage style afternoon tea party! Rachel x
Thank you xx flattered!
Thank you Rachel x
I’m dying for recipes now! I have a vase of roses downstairs. they’ve lasted a while and now I know what to do with them when their heads drop. Found your blog via eat now talk later 🙂
Thanks for dropping by Anne x
The roses look so beautiful and I love rose flavour in sweet things. Wish I had some growing in my garden!
My hubby bought me some rose bushes a few years back which yield the most lovely flowers. They get hacked down every year but come back all lovely. Would suggest David Austin roses if you’re looking for a good variety 🙂
Hi Urvashi, lovely to read this post. I’m going to make the rose syrup and serve it with prosecco next time instead of pear and cardamon infusion. I’m currently obsessed with dry roses and rose water.
meena
Thank you Meena. That sounds awesome. Must come to one of your supperclubs one day!