4 Ways to Use Edible Rose Petals - Plus An Easy, Elegant Recipe
Edible dried roses
We’re heading into winter when it’s not as easy to use fresh edible flowers in your baking and cooking, but don't worry, you can still use dried flowers! They’re readily available and have great flavour. Today I’m going to share with you a number of ways you can use edible dried rose petals, followed by a really simple idea for you to try out at home.
Whenever I talk about using flowers as food, I always give a caution as you must make sure the flower you are using actually is an edible flower and that it meets certain safety standards. You can read my top safety rules HERE.
Whether you dry your own rose petals or buy them from a reputable source, the best way to store them is in a cool, dark, dry place. Kept this way, they will last 1-3 years before they start to lose their colour.
Here are 4 ways to use dried rose petals:
As a garnish on sweet or savoury dishes: Dried flower petals can have a papery texture, so when using as a garnish chop them quite finely and sprinkle over top. You’re using them for their beautiful colour effect, not their texture.
As a spice: To use dried rose petals as a spice, toast lightly in a dry pan. This will intensify their aroma and add a smokey hint to their flavour. Just keep an eye on them while toasting as they can burn quite quickly. Grind them up and add to your savoury dishes. They work especially well in rice dishes.
Brewed as a tea: Used as a tea, dried rose buds can be used on their own, or mixed with other types of flowers or herbs. The combinations are endless.
To make flavoured sugar: Use ground rose petals (untoasted) and mix with granulated sugar to add as a flavoured sweetness to your dishes.
There are a multitude of recipes you can find that include dry rose petals, but if you want to start with something simple, try your hand at this beautiful and tasty treat:
Chocolate Dipped Strawberries With Rose Petal Sprinkles
To make approximately 24 strawberries:
16 ounces of good baking chocolate. I prefer semi-sweet or bittersweet, but you could also use milk or white chocolate;
2 Tbsp shortening (coconut oil also works);
1 lb fresh, clean, dry strawberries with leaves
2 Tbsp dried, coarsely ground edible rose petals
Leave about ½ cup of chocolate to the side and then melt the rest of the chocolate and the shortening/coconut oil in a double-boiler stirring constantly until melted;
Remove from heat and add in the reserved chocolate to temper it. Stir until melted;
One at a time dip the strawberries in the chocolate;
Sprinkle with rose petals on all sides;
Lay on a parchment paper covered baking sheet until chocolate is set.
Top tip: These dipped strawberries sprinkled with rose petals are best eaten the same day they’re prepared, but if needed, you can store uncovered in the refrigerator for one day.
