Written by Rhonda Ferree, retired horticulture educator
Roses are beautiful, but did you know that they are also edible? Rose flower petals and fruits (hips) add color, texture, scent, and flavor to various dishes and beverages.
My go-to edible rose is the rugosa rose (R. rugosa). It is native to Asia but rarely escapes cultivation. This small to medium rounded shrub is primarily grown for its showy white, yellow, pink, or purple flowers. Flowers occur continuously from June through August and are very fragrant. The rugosa rose has unusually large rose hips that are about 1 inch across and mature in August. Other distinguishing features are wrinkled leaves and numerous prickles on its branches and shoots. A very tough rose, this one is adaptable to various soils and does not get most of the other common rose problems. Like other roses, it flowers best in full sun.
Rose flower petals are used fresh or dried to make a floral tea. Petals are also used in salads, candied, or as dessert garnishes. Some people prefer to remove the white base of each flower petal, which can be bitter.
Rose hips, sometimes called rose haw, are a source of vitamin C and are used in teas and jellies. Pound for pound, rose hips contain significantly more vitamin C than citrus. Although all roses produce hips, they vary greatly in size, color, and flavor. Often the native or older roses have the best hips.
Before eating any rose, follow these safety guideless. Be sure you positively identify it as a rose and remember that many plants have similar common names but might not be edible. Do NOT use roses treated with pesticides or fertilizer-pesticide mixes! This includes flowers on plants in the store or florist bouquets, since these flowers may have been treated with chemicals and are not safe to eat.
One of my favorite uses for dried rose hips is in my homemade Rose Robois Tea. Rooibos comes from the African plant (Aspalathus lineraris), also called Red Bush. Traditional black and green tea come from the Camellia bush. Rooibos is considered an herbal tea with no caffeine. A member of the pea family, this shrubby plant grows to six feet tall. The needle-like leaves turn red when oxidized into tea leaves.
In the summer I make an iced Rose Rooibos Tea with rooibos, rose hips, stevia, and vanilla. Using an infuser, steep a tablespoon of rooibos with a teaspoon of rose hips, a couple of dried stevia leaves, and a dash of vanilla. Steep for at least five minutes, then pour over ice and serve with a rose petal garnish.
Consider organically growing an incredible, edible rose in your yard. Enjoy!
MEET THE AUTHOR
As horticulture educator, Rhonda Ferree inspired citizens in local communities to grow their own food and improve their home landscapes. She focused on high quality, impactful programs that taught homeowners how to create energy-efficient landscapes using sustainable practices that increase property values and help the environment.
After 30 years with University of Illinois Extension, Rhonda retired in 2018. She continues to share her passion for horticulture related topics as “Retro Rhonda” on social media.
ABOUT THE BLOG
ILRiverHort is a blog that helps people connect to nature and grow.