I am extremely cynical when it comes to overly commercialised celebrations designed to pressure us into spending money. But when I realised that this column would appear on Valentine’s Day, I couldn’t resist the temptation to write about the plant that is perpetually intertwined with romance. Fortunately for me, roses happen to be edible.
While technically the entire plant can be eaten, it’s best to stick to the petals, buds and hips (as if I had to tell you not to chomp on their thorns and woody stems). Fresh or dried, rose petals can be used to make rosewater or rose syrup, as pretty garnishes for cakes, and to infuse into sweet treats such as ice-cream and panna cotta. Rosebuds can be used this way too, but beware that by harvesting an entire bud you’re not going to get the rosehip developing later. Rosehips appear once a rose has bloomed and faded, and while they can be eaten raw, the seeds inside are surrounded by irritating hairs that should be discarded. To coax the flavour and abundant vitamin C from rosehips, make them into jellies, jams or syrups, steep them in hot water as a tea, infuse them into vinegar or spirits, or cook them into soups or sauces. As with all foraging-adjacent activities, remember there are many creatures that rely on these flowers and fruit, so leave plenty behind for the pollinators and birds.
The most affordable way to introduce roses into your garden is by acquiring them as bareroot plants, which ought to still be possible as we haven’t reached spring in the UK. Container-grown roses are available year-round, but expect them to be pricier. Pick a reasonably sunny and sheltered spot where the soil is free-draining, and ensure you have enough space for the eventual size of your chosen variety as they can range from compact and suitable for containers to rambling and happy to clamber up a tree.
If you don’t have the room to plant a rose, please don’t be tempted to eat the petals from roses you’ve bought from the shops, as they are likely to have been sprayed with chemicals. Stick to the dried petals or buds that have been grown to be consumed.
Sadly I don’t have access to a rose garden, so I can’t give you a rundown of my favourite varieties based on their nuanced flavour profiles. I did inherit a rose that produces large blooms that smell like peaches, and two volunteer dog roses (Rosa canina) that scramble through a hedge, so I’ll be trying those out come summertime.
If you’ve ever eaten a turkish delight, it was likely made with the Damask rose. This variety is one of the most widely used for eating due to its fragrant pink petals. So if you want a rose that’s definitely worth growing to eat, you can’t go wrong with this classic.
