Roses are a traditional country garden favourite but the flowers and hips are edible.
Roses grow best in fertile, well-drained soils in a sunny position. They do best with regular mulching and feeding. Roses do well in waterlogged soil and few flowers are produced if the plant is grown in the shade.Rose petals can be added to salads to add colour, flavour and aroma. The darker varieties tend to have the most flavour
- Spread petals in a single layer over a clean tea towel.
- Place in a warm and dry room until dry to the touch.
- This will take about 3-5 days depending on weather
- Petals can also be oven dried, at 100oC
- Remove petals and rinse to remove bugs and dust
- Put a bowl in the centre of a saucepan and place petals AROUND the bowl
- Add enough water to cover the rose petals but do not put water in the bowl
- Bring to boil then reduce to a simmer
- Put lid on pan UPSIDE DOWN and put ice cubes in the upturned lid
- The water will condense in the bowl inside the pan, the ice helps to keep the lid cooled and aids condensation
- After 30 mins there should be a good amount of rosewater in the bowl
- Allow bowl to cool then decant the water into bottles. Store in fridge til needed.
Rose hips are the fruiting body of the rose and all rosehips are edible. The tastiest ones to collect are not from cultivated varieties but from the Dog Rose (Rosa canina). Rosehips are a great source of Vitamin C and rosehip syrup is a great way to get vitamins throughout the winter
- Bring 1.5l water to the boil
- Mince (finely chop) 1kg Rosehips and add to water
- Bring to boil then remove from heat.
- Leave to infuse for 15 minutes
- Strain through a jelly bag until dry
- Return pulp to saucepan and add 0.75l boiling water
- Leave for 10 minutes
- Strain. Discard pulp
- Mix the two juices and return to saucepan
- Add 0.5kg sugar
- Boil for 5 minutes
- Cool and bottle