"Went out for a walk on the "moor", today, and happily saw some wild roses in spring bloom. Nice bush tucker, the petals can be used as a salad vegetable; or candied into crystallised flowers for cake decorations; simmered into a jelly or marmalade; or made into rosewater; stewed into rose sorbets; or distilled into attar of roses. Of course Indian, Sri Lankan and Middle Eastern cookery make fine use of the rose fragrance in such desserts as Gulab Jamun, and confections like Turkish Delight.
Of course, when collecting rose petals, or hips, we must be sure that they have not been treated with pesticides or weedicides. It is also folly to collect rose petals from roadsides with heavy car exhaust spurting lead toxins all over the plants.
There are plenty of recipes, online, for making rosewater and rose petal jelly. A simple rosewater recipe is to take one cup of fresh rose petals and a half cup of hot water. Bring the water to the boil and then pour it over the rose petals. Let the mixture steep for about 15 minutes. Then drain off the rose petals and the liquid is ready to use.
The roses in my video are much pinker than actually shown here. Had I faster broadband, I would certainly upload in higher definition and with better colour. But this is the best I can do at the moment."
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