Have you tried to eat edible flowers like roses?

Do we have to cook the roses or eat them raw? How to prepare them, any advice? Thanks.

Have you tried to eat edible flowers like roses?
I've used edible flowers many times, both as a garnish or as a part of a dish. Squash blossoms are nice battered and fried and make a great appetizer when when filled with a compound cream cheese (exp: cream cheese or chevre mixed with sundried tomatoes, toasted pine nuts, a bit of lemon juice, S %26amp; P, and minced shallot) before battering. We served this often to our catering clients and was always well recieved.





I have lots of edible flowers in the garden, (roses, nasturtiums, chive, dandelion, hibiscus, apple, and violets) and use them in lots of ways. If you use your own, make sure that you're not using pesticides on them!





Some high end markets sell edible flowers in the produce section.





Here is a link to a good site on edible flowers:





http://whatscookingamerica.net/EdibleFlo...
Reply:You can also make tea from the fruit of the rose (hips). It is very high in vitamin C. Report It

Reply:Pumpkin and squash blossoms taste like fresh wild mushrooms when prepared like them. Dip in egg and milk,roll in cracker crumbs,and fry in butter. Tastes awesome and is low fat and low calorie too!!!
Reply:Candied rose (or other edible flowers like pansies) petals are yummy AND beautiful. They look great in salads or to decorate cakes and other desserts. I can't seem to find my recipe, but this one looks about right.





http://www.bhg.com/bhg/story.jhtml?story...





Sorry, I just went back and looked at the recipe. It uses powdered egg whites, but you can just brush on real egg whites.
Reply:suck the honey juice from the honeysuckle flowers!!
Reply:this first recipe was from the Columbus Dispatch newspaper a long time ago July 18,1968.have not tried it.





Rose Jelly





To 1 cup of rose petals (General Jacqueminot, if possible, as they provide exceptional flavor and color) packed down tight, add 1 cup water and 2 tsp. lemon juice. Boil this until petals are of a washed out color.





Then measure 1 TBSP. of liquid to 3/4 TBSP sugar. Boil until the scum rises to the top. Skim and pour the jelly into a sterilized jelly glass. Seal and store.








Candied Rose Petals





These rose petals are simply beautiful when used to decorate desserts.





30 min 30 min prep


18 small rose petals


1 cup powdered sugar, sifted


1 1/2 teaspoons meringue powder


3 tablespoons water


1/2 cup superfine sugar





1.Rinse the rose petals very well and lay them out to dry on paper towels.


2.Combine the powdered sugar, meringue powder and water in a mixing bowl.


3.Beat on low speed until blended, then beat on high speed 4-5 minutes or until fluffy.


4.Brush this mixture on all sides of the dry rose petals and then dust them with the superfine sugar.


5.Let stands on wire rack for 24 hours to dry.


http://www.recipezaar.com/202847





Rose Butter





A very elegant and unusual spread for toast, sandwiches or scones.





INGREDIENTS:


·4 oz butter


·Fresh rose petals





PREPARATION:


Line the bottom of a covered dish with a thick layer of rose petals. Wrap the butter with waxed paper, and place in the dish. Cover with more petals. Put the lid on the dish and let sit in a cool place overnight. Use the perfumed butter on small tea sandwiches, with a few rose petals.


http://coffeetea.about.com/od/toppings/r...





Rose Petal Jam





4 oz Rose Petals (about 8 cups loosely packed petals)


1/2 Cup Freshly Squeezed Lemon Juice (about 2 medium lemons)


1 1/2 Cups Cold Water


2 Cups Sugar


1 Packet Powdered Fruit pectin





Gather only the petals from the roses. Rinse petals well with cold water in a strainer or colander. Place in a large shallow saucepan. Drain well. Add to the petals lemon juice, water and sugar. Mixture should be more shallow than deep. Stir over heat while slowly bringing to a boil to dissolve the sugar. Once sugar is dissolved bring to boil, reduce heat and simmer gently, covered for 30 minutes. Blend the fruit pectin with some of the liquid from the pan, add this mixture back into the pan and stir without boiling until fully dissolved. Bring back to boiling, reduce heat, and simmer gently for a minute or so. Pour into hot, sterilized canning jars, invert to seal. Store in a cool, dark place


http://www.crystalforest3.homestead.com/...
Reply:I forgot my barf bag!!!
Reply:dandelions are edible. ive never tried them but my great grandparents loved them and they were both WONDERFUL chefs! i didnt know roses are edible? u sure? if u cook them, they will probaby wilt down alot!! id say just eat em raw.


hope i helped=]
Reply:I have put rose petals and pansies on cakes and they actually taste very good, you don't have to cook them at all. Honeysuckle flowers also taste good.