Have you tasted a rose lately?  The romantic essence of the rose has captivated cultures for thousands of years.  Why, in 21st century America is it relegated to the garden, its beauty and perfume lending their powers to our senses of sight and smell but rarely taste?  My life long passion for roses prompts this exploration of rose in cooking and for wellness.  Not commonly flavoring American recipes today, rose complements lemon, chocolate and strawberry, it enchants chicken and stands on it's own for summery spritzers and esoteric tea.  Rose, considered the most divine of all the flowers on the planet by some, is more than worthy of a place in our kitchens.  Using it is as simple as adding vanilla, salt or pepper, the secret being to always add less, never more, as the beauty of taste comes out when used in tiny amounts and overpowers, becoming distasteful, when too much is used. 

About rose water.

The rose water I spritz on my skin is the same product I use in cooking.  It is rose hydrosol purchased at Cheryl's Herbs for $16.  Rose water can be purchased in natural foods, skin care  and global foods aisles.  Please make sure the label states the product is safe for consumption.  

Stories, past and present, on roses will continue on this page and with it will grow the collection of rose recipes and uses of roses for personal wellness.   For more, view the gallery.  

 

french rose raspberry macarons {recipe by marthastewart.com} 

rose water waffles