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Cooking With Roses


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I love rugosa roses! In addition to being beautiful, they are also prolific. I use a lot of rose petals and hips in the kitchen!

Any rose can be used for cooking. They are all edible, but the rugosa roses are so easy to grow. You can grow rows of them just from cuttings or seed and they will reseed themselves if left alone. I prefer to grow things from seed, rather than cuttings if possible, because of the genetic diversity but if I am in a hurry for more, I will use cuttings. When you plant a handful of rose seeds, you could get any kind of rose from those seeds, throwbacks from ancestors of that rose or a genetic rarity. You just never know what you are going to get. Not all roses grow well from seed but rugosa roses do and they produce a lot of tasty hips too!

Rose hips are very high in vitamin C (approximately 1,700 mg of C in 100 gm of dried rose hip). That’s higher than oranges and grapefruits! Rose hips have become a popular natural treatment for arthritis due to their anti inflammatory and antioxidant effects. Rose hips also contain carotenoids, including beta-carotene, lycopene, beta-chryptoxanthin, rubixanthin, zeaxanthin and lutein.

If you just thought roses were for the flowerbed, you were wrong! Plant them in your herb garden!


I plan to plant rows and rows of them this year from seed and cuttings. I already have a beautiful dark pink one (pictured here) and others ones. Who knows what I will get from open pollinated seed! I love surprise gardening!

I made wine from the rose petals last year. It has been ready for a few weeks now and is my favorite so far! The rose bouquet fills my nose when I drink it. It’s like summer in a bottle!


Add rose petals to salads and sandwiches!

Below are some simple rose recipes:

How to make Basic Rose Hip Tea:

Pour 1 cup of boiling water over 2 heaping teaspoons of chopped rose hips. You can use rose hips with or without their seeds. Steep the herbal tea, covered, for 15 minutes and strain.

Get the handy print page and save this to your recipe box here: Basic Rose Hip Tea.


How to make Rose Petal Jelly:

2 cups flower petals (or fresh young herb leaves)
2 1/4 cups water
1/4 cup lemon juice
600 oz liquid pectin (2 packages) or equivalent powder (You may find that the liquid works better for this purpose than the powder)
4 cups sugar

Get the handy print page and save this to your recipe box here: Flower & Herb Jellies.

How to make Rose Hip Jam:

Take two cups Rosa rugosa hips. Wash thoroughly and cut out the black calyx. Cook hips in two cups water until tender. Mash fruit while cooking. Push pulp through a fine sieve and to each cup of pulp add one cup of water. Then cook until the pulp thickens to the consistency of other jams.

Get the handy print page and save this to your recipe box here: Rose Hip Jam.

How to make Strong Rose Honey:

1 and 3/4 cups cleaned rose hips
2 and 1/2 cups water
Cook rose hips in the water about 15 minutes and occasionally crush them. When they are tender, pour into jelly bag and strain off juice. This quantity yields about 7/8 cup of juice to which add enough water to make a cupful then add one tsp. lemon juice, 3/4 cup sugar and cook rapidly until juice jellies on a silver spoon. This will thin to a honey consistency when cold. It is delicious served on waffles, pancakes, over desserts or in cakes and frostings.

Get the handy print page and save this to your recipe box here: Strong Rose Honey.

How to make Candied Rose Petals:

Rose petals must be dry and clean. Dip both sides in slightly whipped egg whites, then coat both sides of the petals immediately with granulated sugar and lay carefully on waxed paper. Allow to dry thoroughly before packing in boxes. To speed drying, turn the petals once. Keep dry and cool.

Get the handy print page and save this to your recipe box here: Candied Rose Petals.


How to make Rose Petal Syrup:

4 cups rose petals
2 cups water
2 cups sugar
Boil rose petals in water for an hour. Remove petals with a sieve and add sugar. Boil until thick and syrupy.

Get the handy print page and save this to your recipe box here: Rose Petal Syrup.

How to make Rose Petal Butter:

1 Cup fresh Rose Petals, chopped
3/4 Cup softened unsalted Butter
Mix together well and let stand at room temperature for at least 2 hours. Cover and refrigerate for 24 hours to let the rose flavor meld into the butter. Keep refrigerated up to 2 weeks or frozen for several months.

Get the handy print page and save this to your recipe box here: Rose Petal Butter.

How to make Rose Petal Pesto:

Two Cups Fresh Basil
One Cup Rose Petals
4 Large Garlic Cloves
1 Cup of Olive Oil
1 Teaspoon Rosewater
1 Cup of Freshly Grated Parmesan Cheese
1/4 Cup of Freshly Grated Romano Cheese
Salt and Freshly Ground Pepper to taste
Rinse Rose Petals and Basil thoroughly and pat dry. Cup up Rose Petals with sharp scissors. Peel and chop garlic. Combine the basil, garlic and Pine nuts, chop in either a food processor or blender. While still processing add olive oil and rose water slowly. Add the Parmesan and Romano, salt and pepper, blend lightly.

Get the handy print page and save this to your recipe box here: Rose Petal Pesto.

How to make Green Tea and Rose Petal Popsicles:

3 cups water
1-1/2 tbsp green tea leaves (about 3 tea bags)
1/4 cup assorted organic small rose petals.
Bring the water to a boil and remove from heat. Pour over tea in a ceramic teapot. Fill popsicle molds loosely with rose petals. Steep tea for 5 minutes and strain into popsicle holders. Freeze in the freezer for 30 minutes, then place the wooden sticks in the center of the popsicle holders. (This is a good time to spread the petals throughout the mold evenly.) Freeze until solid and serve immediately.

Get the handy print page and save this to your recipe box here: Green Tea and Rose Petal Popsicles.

How to make Rose Petal Ice Cream:

makes approximately 3 cups
1 cup heavy cream
1 cup whole milk
1 cup sugar
5 large egg yolks
1 ¬Ĺ cups loosely packed, very fragrant old rose petals, washed and dry.
Follow directions for your individual ice cream freezer.

Get the handy print page and save this to your recipe box here: Rose Petal Ice Cream.

Editors Note: Sheryl has the open pollinated rugosa rose seeds for sale in her seed store (through link below). They are stratified, being collected this week from the roses outdoors, so they should be ready to germinate.

Sheryl – Runningtrails blogs at Providence Acres Farm.

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Posted by on April 1, 2011 | Permalink  

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7 comments | RSS feed for comments of this post

  1. 4-1

    Wow! I have Rugosa roses and love them, too! The only rose my Labrador does not eat, lol. Thank you for giving me some new ideas for the hips and petals! Can’t wait!

  2. 4-1


  3. 4-1

    Is there any chance you could take some pictures of the rose hips on the plant? I’ve always had trouble understanding exactly what is what.

  4. 4-1

    Sure I can. Where would you like me to post them?

  5. 4-3

    I am going to post the rose hip pictures in the forum under the cooking section ūüôā Let me know if you don’t see them there.

  6. 11-16

    Hi Sheryl, Do you have a recipe for the rose petal wine? Thanks.

  7. 8-21

    Send me a PM or email please. ūüôā

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