We have been blessed with an early, sunny and warm Spring in the Pacific Northwest. Tons of rain interspersed with sun has left our yard loaded with blossoms. My new rose bushes are absolutely bursting at the seams, which means that every room in our house is loaded with fresh, fragrant bouquets.
The only problem, is that I’ve found it really difficult to part with the still beautiful, nearly spent petals. They are too pretty to dump in the compost. So, I decided to make use of them!
There are tons of ideas on the internet and lots of ways to make roses into edible masterpieces. Most importantly, you need to make sure that your roses are spray free. You don’t want to poison yourself with pesticides;) I decided to start with rose vinegar, because it was the simplest.
I filled a clean jar with a hefty handful of fresh rose petals and thyme blossoms, filled the jar with champagne vinegar and let it sit for 1-2 weeks. No measurements needed!
Within the first day, the vinegar had already started to turn a beautiful shade of pink. I turned the jar upside down every so often for good measure and after about 2 weeks, strained the petals and blossoms and poured the gorgeously fragrant vinegar into a clean jar. I’ll keep it in the fridge, just to be safe, but I have the feeling it will be gone by the end of the day:))
- 1-2 cups of organic, spray free rose petals
- 2 cups of champagne or white wine vinegar
- 3 sprigs of fresh herbs, or herb blossoms of your choice
- Place petals and herbs into small glass jar or mason jar. Cover with vinegar. Seal jar and let it sit at room temperature for no more than 2 weeks. Strain vinegar, removing petals and herbs and place into a clean mason jar. Store in refrigerator and use for salad dressing.