Florida gardeners are encouraged to start planting rose bushes early in February. Planting in full sun and fertilizing later in the month or in early March will yield a burst of growth in the spring.
My neighbor’s roses seem to bloom year-round, and they’re absolutely lovely. While admiring the blossoms, I think about rose-related recipes.
One important point you must know: When using fresh rose petals in a recipe, NEVER use those which have been sprayed with pesticide. My neighbor sprays her shrubs, otherwise, I would beg her for a bunch of petals.
With rose recipes still on my mind, I bought a bag of dried rose buds (that's all they had) from the Middle Eastern store with the intention of making soup and rosewater. I haven’t found a rose petal soup recipe I like yet, but I do have a recipe for making rosewater.
Whether you use fresh (organic) or dried rose petals, here is a recipe to keep on hand.
How to Make Rosewater:
• Place clean, pesticide-free, fresh rose petals (or dried petals) in a pot.
• Pour enough boiling water to cover the petals. Cover pot with a lid. Remove from heat and allow to cool to room temperature.
• Place the cooled mixture in a bowl with a tight-fitting lid; refrigerate overnight to allow the flavor to develop.
• Next day, strain and discard petals.
• To store, pour rosewater into a jar with a lid; refrigerate. Leftover rosewater can be poured into ice cube trays and frozen. Once frozen, transfer cubes into a plastic bag.
• When rose water is required for a recipe, simply defrost as many cubes as you’ll need.
Don't know what to do with Rosewater? Here are some ideas:
Make: locum, jelly, preserves