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The petals, hips, leaves, and roots of roses are all edible, though some taste better than others. Rose petals can be used to make jams, jellies, syrups, and as edible garnishes. Rose hips are nutritious and can be used to make tea, jam, jelly, syrup, soup, bread, wine, and marmalade. Both the leaves and roots of roses are edible but are very bitter and are not commonly eaten.
Roses are popular ornamental flowers that come in over 300 species and thousands of varieties. They range greatly in size, shape, and color. Roses have been admired and cultivated for their beauty and fragrance for centuries.
While roses are commonly only valued for their aesthetic appeal, many parts of the rose plant are actually edible. The petals, leaves, roots, and fruit-like seed pods called hips can all be eaten. However, not all rose varieties are edible and some parts taste better than others.
This article will explore the various edible parts of roses, their culinary uses, nutrition, and safety considerations. Discover which parts can be incorporated into your recipes and used to make tasty food and drinks.
Rose Petals
The fragrant and colorful petals of roses can be used to add flavor and aesthetic appeal to many foods and beverages. Rose petals have a perfumed floral taste. They can be eaten raw or cooked and made into the following:
Jams and Jellies
Rose petal jam highlights the delicate rose flavor. Petals are simmered with sugar and lemon juice to extract their flavor and natural pectin. The jam has a soft, spreadable texture and is lovely on scones, toast, or crepes.
Syrups
Rose syrup is made by stewing rose petals with sugar and water. It can be drizzled over desserts like ice cream, pancakes, waffles, and fruit salads. A simple rose petal syrup involves steeping the petals in hot water then straining and adding sugar.
Tea and Infusions
Dried rose petals can be brewed into a floral rose tea. They add a slightly sweet, perfume-like flavor. Rose petals combined with green or black tea make a lovely floral blend.
Sugar and Salt
Rose petals can be crystallized by coating them in sugar syrup then drying. They make elegant cake decorations. Dried petals can also be mixed with salt for a delicately rose-scented finishing salt.
Vinegar
Steeping rose petals in vinegar infuses it with a floral rose flavor. Rose petal vinegar goes well in salad dressings. It can also be added to cake batter.
Desserts
Rose water is commonly used in Middle Eastern pastries like baklava. Rose petals can also be used as edible garnishes on desserts including cakes, cupcakes, panna cotta, and chocolates. Crystallized rose petals make pretty cake decorations.
Jellies
Rose petal jelly has a wobbly, delicate texture and intense floral rose flavor. It’s made by boiling crushed rose petals with sugar, water, and lemon juice then straining out the solids. Pectin may be added to help it set.
Rose Hips
The round fruit of the rose plant forms in late summer into fall after the petals have dropped. These red or orange bulbous pods are called rose hips. They contain the seeds of the plant. Rose hips are edible and especially high in certain nutrients.
Vitamin C
Rose hips contain very high levels of vitamin C, much more than oranges. 100 g of fresh rose hips provides 426 mg of vitamin C, which is almost 7 times the daily recommended intake. [1] Vitamin C is a powerful antioxidant that supports immune function.
Bioflavonoids
In addition to vitamin C, rose hips contain various carotenoids and bioflavonoids like lycopene and beta-carotene. These compounds act as antioxidants that studies suggest may help lower inflammation, reduce the risk of chronic disease, and slow skin aging. [2]
Anti-Inflammatory
The antioxidants in rose hips may help lower inflammation in the body. Some early research indicates they could help reduce inflammation-related conditions like arthritis, allergies, and diabetes complications. [3]
Immune Support
Rose hips may help prevent infection and boost immunity by supplying high doses of vitamin C and antioxidants. Active compounds like polyphenols and carotenoids are thought to increase immune cell activity. [4]
Culinary Uses
Rose hips can be used to make:
Tea
The most popular use of rose hips is to brew them into tea. Rose hip tea has a tart, floral, citrusy taste. It’s high in vitamin C and bioflavonoids. Dried rose hips can be steeped in hot water for 5-10 minutes then strained.
Jams and Jellies
Rose hips are excellent for making jam because of their natural pectin content. They are cooked with sugar into a spreadable jam or made into firm jelly. A little lemon juice helps balance their tartness.
Syrups
Rose hip syrup has medicinal uses and is a nutritious topping for waffles, yogurt, oatmeal, and more. Simmer rose hips with water and sugar then strain through a jelly bag. Add vitamin C-boosting lemon juice.
Soup
Pureed rose hips can be used to thicken and add nutrients to soups. Apple-rose hip soup is a popular Nordic comfort food. Rose hip soup may help ward off colds.
Bread
Rose hips can be dried and ground into a powder to add to bread dough. Their vitamin C enhances nutrient absorption from whole grains. The powder has a fruity, floral flavor.
Wine
Rose hip wine is made by fermenting crushed rose hips, sometimes with additional fruit like apples or orange slices. The wine is tannic and high in vitamin C.
Marmalade
This conserve is made by slow cooking rose hips, water and sugar into a chunky jam. Lemon or orange peel is often added to round out the flavor. Enjoy on toast or sandwiches.
Rose Leaves
The leaves of roses are edible, though they are not commonly consumed. All varieties are edible, but scentless or mildly scented roses are better tasting. The leaves have a bitter, astringent, grassy flavor.
Young Leaves
The youngest leaves near the tips of stems and new spring growths taste the mildest. Older leaves are unpleasantly bitter. Young rose leaves less than 2 inches long can be eaten raw in small quantities or cooked.
Cooking the Leaves
Cooking mellows out the astringent taste of rose leaves. They can be blanched, sautéed, or simmered into sauces, jellies, and butters. Cooked rose leaves pair well with acids like lemon or vinegar.
Culinary Uses
Some options for cooked rose leaves include:
– Rose leaf jelly: Boil young leaves then strain and sweeten into a firm jelly.
– Rose leaf tea: Dry or cook fresh leaves to mellow their flavor then infuse into tea.
– Rose leaf butter: Simmer leaves into melted butter then strain out solids. Spread on bread, vegetables, or meats.
– Rose leaf sauce: Saute leaves with shallots and white wine then puree into a sauce for fish or poultry.
– Rose leaf pesto: Blend cooked rose leaves with olive oil, lemon, nuts, garlic, and parmesan. Toss with pasta.
Caution
Eat rose leaves in moderation, especially if raw, as their high tannin content may cause stomach upset if overconsumed. Cook leaves thoroughly to destroy potential parasites. Avoid leaves sprayed with pesticides.
Rose Roots
The roots of some rose species are edible, though they are not commonly consumed. The roots from Rosa rugosa (rugosa rose) have the best flavor. They are extremely tart due to their high tannin content.
Digging Up Roots
Roots can be harvested in early spring or late fall by digging around the rose bush to extract the roots. Rinse off excess dirt then peel and chop the roots.
Cooking Roots
As with the leaves, rose roots must be cooked to make them palatable. Baking, boiling, or sautéing the roots can help mellow their harsh flavor. Acidic ingredients like lemon juice or vinegar also help balance the tannins.
Culinary Uses
Some options for prepared rose roots include:
– Root tea: Slowly simmer chopped roots until softened then strain and sweeten into tea.
– Root jelly: Boil roots, strain the liquid, and sweeten into a firm, spreadable jelly.
– Candied roots: Peel roots then boil until soft. Drain, toss in granulated sugar, and bake until dry and chewy.
– Root chips: Thinly slice peeled roots then bake with oil and salt into crunchy chips.
Safety
Only harvest rose roots from plants you know have not been treated with pesticides or other chemicals. Scrub roots thoroughly before eating. Consume cooked roots in moderation, as they may cause stomach upset if overeaten when raw or unripe.
Table of Rose Parts and Their Edible Uses
| Rose Part | Culinary Uses |
|---|---|
| Petals | Jams, jellies, syrups, tea, desserts, infused sugar/salt/vinegar |
| Hips | Tea, jam, jelly, syrup, wine, soup, bread |
| Leaves | Jelly, tea, pesto, sauces, sautéed |
| Roots | Tea, jelly, candied, chips |
Tips for Using Edible Rose Parts
– Use strongly scented rose varieties for best flavor. Damask, cabbage, rugosa, and gallica roses are good choices.
– Remove the bitter white portion of rose petals before using. Only use the colorful petal portion.
– Rose hips are easiest to harvest after a frost when they become softer. Store fresh in a cool place or dried.
– Harvest rose leaves before flowers bloom when they are most tender. Use young shoots or new growths.
– Scrub rose roots thoroughly and peel before use. Chop roots to maximize flavor extraction when cooking.
– Canned or frozen rose parts lose some of their fragrance but can substitute for fresh.
– If a recipe calls for rose water, you can substitute by soaking fresh petals in water overnight then straining.
– Add lemon juice or vinegar to brighten and balance the flavors of pungent rose leaves and roots.
– Infuse sugars, salts, vinegars, butters, and creams with rose petals then strain out solids.
Nutrition
The various edible parts of roses offer some unique health benefits:
Vitamin C
Rose hips and petals are very high in immune-boosting vitamin C. Vitamin C aids collagen production, iron absorption, and skin health.
Bioflavonoids
Compounds like lycopene, quercetin and betacarotene function as antioxidants which may help lower inflammation and chronic disease risk.
Phenolic Acids
Rose hips contain gallic acid and other phenols that act as antioxidants to prevent cellular damage from free radicals.
Carotenoids
In addition to beta-carotene’s antioxidant effects, compounds like lutein and zeaxanthin found in roses promote eye health.
Polyphenols
Roses contain polyphenol compounds linked to improved heart health, lower diabetes risk, and anti-cancer activity.
Health Benefits
Research on roses is still emerging, but some studies suggest potential health benefits:
– May boost immune function [5]
– Could lower risk of chronic diseases due to high antioxidant content [6]
– May help manage inflammatory conditions like arthritis, allergies, and diabetes [7]
– Could help prevent age-related eye disorders thanks to carotenoids [8]
– May improve heart health by reducing cholesterol, blood pressure and oxidative stress [9]
– Could aid digestion and weight loss through antimicrobial and prebiotic effects [10]
Finding and Selecting Edible Roses
When foraging for edible wild roses or growing roses for culinary use, here are some tips for finding the best ones:
– Choose heirloom varieties over hybrids for the strongest rose flavor. Old garden roses or species roses are good choices.
– Opt for intensely fragrant roses so the perfume carries through to the petals, leaves, or hips.
– Look for roses with deep crimson colored hips, which tend to be higher in vitamin C.
– Seek out roses with few or no thorns to make harvesting easier.
– Avoid roses treated with pesticides or grown alongside busy roadways.
– Select plants from trusted nurseries or forage in chemical-free areas.
– Harvest rose parts with no signs of disease or mold. Discard bruised or damaged parts.
Safety and Side Effects
Roses are generally recognized as safe for edible use, but some precautions are needed:
– Remove bitter white bases of rose petals before using since they can cause stomach upset.
– Introduce rose leaves, roots, or hips slowly since their tannins may cause nausea if overconsumed.
– Eat roses in moderation, especially if preparing them raw without cooking.
– Only harvest roses growing in chemical and pollution-free areas. Avoid roadside specimens.
– Handle fresh rose hips carefully and peel before use as the tiny hairs can cause irritation.
– Allergic reactions are rare but possible. Discontinue use if any symptoms like itching or rashes occur.
– Pregnant women should exercise caution since safety during pregnancy is unknown.
– Consult a doctor before consuming medicinal quantities of rose preparations like tea or tinctures.
Frequently Asked Questions
Are roses bought from a florist edible?
It’s not recommended to eat roses from a florist, garden center, or grocery store as they may be treated with pesticides or preservatives. Only eat roses you grow yourself or forage from untreated areas.
Do rose hips need to be peeled before eating?
It’s recommended to peel rose hips before eating them raw since the fine hairs surrounding the fruits can irritate the mouth and digestive tract. However, for cooking rose hips and consuming the strained liquid, peeling is not necessary.
Can you eat roses straight from the garden?
Only roses grown without the use of chemicals are safe for direct consumption from the garden. Wash all parts thoroughly and check for dirt and insects before eating roses raw. Heating or drying can help sanitize roses.
What do rose hips taste like?
Rose hips have a sweet, floral, citrusy flavor that is also tart like cranberries. Their flavor is more concentrated after a frost which softens the fruit. They can taste herbaceous depending on variety.
Are wild roses safe to eat?
Yes, wild roses are edible but care should be taken to correctly identify the plants and harvest away from roadsides and potential pesticide application. Scrub all parts thoroughly before consumption especially if eaten raw.
Conclusion
While the beautiful blooms of roses are their most admired feature, many parts of the rose plant can also be used culinarily. The petals, hips, leaves, and roots each impart unique flavors and health benefits ranging from antioxidant effects to immune strengthening properties. With some safety precautions, foraging or growing roses for use in food and beverages can help you experience their beauty as well as versatility in your cooking.
