A Brief History of Cooking with Roses
For centuries, roses have been that special ingredient in creating the finest culinary presentations. A rose candy dating to the ancient Romans is the earliest recorded recipe using roses as an ingredient. It is a certainty, however, other ancient civilizations capitalized on the sweet, fragrant qualities of their
own native rose species.
By the tenth century, Persia was exporting rosewater to most of Europe, North Africa and Asia. Rosewater was commonly used as a flavoring agent in cakes, cookies and pastries. In the medieval fourteenth century, roses were used extensively in fish and game sauces as well as in desserts, candies and preserves.
Many a royal chef prepared such delights as Roseye of Fysshe (Fish in Rose Sauce) and Rede Rose (Red Rose Pudding). And by the nineteenth century, roses were widely used throughout the world as coloring and flavoring agents in teas, candies, pastries, sauces, oils and conserves.
Handed down from decade to decade, favorite recipes traversed the oceans as colonists and conquerors spanned the globe. Today, the rose's tangy fruits, called "rose hips," are still used in jams, jellies, and as a source of vitamin C. Its leaves are blended with other herbs in fragrant and soothing teas. Also, its petals add magic to candies, syrups, honeys,
vinegars, oils and sauces.
Procedure
Rules when Cooking with Roses
NEVER USE ROSES TREATED WITH INSECTICIDES OR
FUNGICIDES UNLESS THOSE PRODUCTS ARE APPROVED
FOR FOOD CROPS!
As with other edible crops, it is best to select pest-and disease- resistant varieties -where pesticides will not be required. Give your roses plenty of sun, water, and air. Plant them out of "drift range" from other landscape pesticides. And treat them like you would any other edible garden crop: If pesticides are
required, use only those products approved for application on food crops.
Thoroughly rinse your roses (particularly the petals) before using. Nothing will disquiet your guests more than finding a "candied spider" in their rose hip jam!
Harvest your roses early in the morning - when the roses are most fresh. Your selections should be fully mature ("blown") and about to fade.
Avoid using yellow-, orange-, and/or mauve-colored roses
as they tend to turn brown when cooked.
White roses should be avoided also - some have diuretic
qualities. Red roses may color vinegars a purple.
Favorite Cooking Roses
Some roses, because of their fragrance and rich color, are better than others for cooking and making condiments.