by Robin Harford
I’m in love with roses at the moment. I just can’t contain myself. I’m sniffing as many as I can, creating rose flavoured concoctions that would have angels sighing with delight, and if I could, I’d wear them as well. I’m also avoiding sugar and wanted to create a recipe that mimicked the Ayurvedic tonic Gulkand which uses rose petals and sugar.
On this journey of petal discovery I have found some to taste disgusting, and I really do mean utterly revolting, and then I find others that have me soaring into the stratosphere, my current favourite tasting rose petal is that of Rosa rugosa aka Red Japanese Rose which not only smells heavenly, but tastes extraordinary. Chances are you’ve walked by it many times. It’s the rose with the massive hip, and is usually found in urban spaces.
- 1 clean jar with screw top lid.
- 1 jar of light, clear honey.
- A tub of Rosa rugosa petals.
- Finely chop the rose petals, the put into your empty jar and pour over the honey.
- Stir well, then allow to sit on a windowsill in sunlight. The petals will all rise to the top, so when they have, add more carefully stirring them in. You might think you have filled the jar up, but keep adding more until the honey and rose petal mixture is nearly over flowing. Cap and return to the windowsill.
- Add more petals if there is honey showing as the petals try and separate. It’s all a guesstimate with this recipe.
- Leave for a few weeks and then use on hot buttered toasted tea cakes or just plain toast. Stir into porridge, or for the wild and free, drizzle over your lovers body and indulge!
© Robin Harford
Robin runs wild food foraging courses & walks around Britain. Courses are run in Scotland, Devon, London, Oxfordshire, West Sussex, Yorkshire etc. – See more at: www.foragingcourses.com
For more of Robin’s wonderful foraging based recipes see: Eat Weeds – Wild food guide to the edible plants of Britain and beyond…