10 Edible Flowers to Grow, Cook and Eat
Edible Flower #2: Rose
All varieties of roses are edible, but the tastiest choices are Rugosa roses (Rosa rugosa) along with the older, heirloom varieties. To use rose blossoms, pick off the petals and cut off the bitter white base of the petal.
Try adding rose petals to your favorite tea or vinaigrette recipe, or get adventurous and make rose petal jam. Or, make a simple rose water by pouring one to two cups of boiling water over one cup of rose petals, steeping for 30 minutes, then straining into a jar. Use in place of vanilla extract in baked goods.
Roses are full-sun shrubs usually blooming in the spring, with some varieties hardy to planting zones 2 and 3. And with hundreds of types to choose from, there's bound to be one that's right for your garden. Next time you shop for roses, give them the “sniff test” – fragrant roses will also have the best flavor.
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