By this time in Southern California there are only a couple of straggling roses remaining. I saw some lovely big red rose hips already last week. With a couple of big jars of rose elixir brewing, and some lovely dried petals and fragrant leaves, I think I have enough to last the rest of the year… hopefully.
Though most of these recipes call for fresh rose petals, I’d try them with dried too. Just to hold onto the season for a little longer.
And I won’t keep you any longer- here are some gorgeous rose recipes:
Wild Rose Petal Mead from Rosalee de la Foret of Methow Valley Herbs.
Beautiful rose petal jam from Emiko Davies
The lovely Ananda Wilson of Plant Journeys made a decadent rosey snack:
Butter Powered Bike made a gorgeous Rosy Lemonade.
And she also made a Strawberry and Wild Rose Shrub that looks and sounds yummilicious (that’s a technical term).
Rose Passion Tea from Cauldrons and Crockpots.
Moroccan Kefta tagine (dried rose petals in the spice mix) again from Cauldrons and Crockpots.