Delectable Roses

One of the highlights of the Ethnobotany Apprenticeship program is gathering rose petals in the spring to make jelly, infused honey and hydrosol.

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Keeping with the “everything seems to be early this year” theme, this week was the peak time in our area to harvest lush, fragrant roses.

 

After gathering, students brought the roses back to the Earthwalk kitchen to prepare rose petal jelly.

 

The abundance of rose petals allowed us to add more petals than the recipe originally called for – making the jelly even more vibrant and flavorful.  What an amazing shade of pink!

 

We ended up having enough petals for a double batch of jelly in addition to rose hydrosol. Oh, and enough for sampling with toasted baguettes and butter to make sure it tasted as wonderful as it smelled.  (It was even better!)

 

 

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Delectable Roses

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