Rose petals are an asset to cooking

Rose petals are well suited as an ingredient in cooking

03/06/2013

Rose petals are an enrichment for the kitchen and a versatile ingredient in cooking, reports the organic farmer Reinhold Schneider from Creglingen (Baden-Württemberg) „Stern.de“. The essential oils of rose petals give the food a special taste. However, in the selection of rose petals for cooking, according to the Biolandwirt, some details should be noted.

The rose petals can be used in the kitchen as a flavoring in sweet foods, for example, or as a marinade for savory dishes, explained Reinhold Schneider. But not all varieties of roses are equally suitable for cooking. As an operator of a herb, fruit and Rosenhofs and a member of the nationwide network Demonstration Organic Farming Schneider knows what he is talking about and recommends: Only use historic rose varieties (at least 200 years old) and make absolutely sure that they come from organic farming. Because conventionally grown plants could be contaminated with harmful fungicides, which should not get into the food, said Schneider.

Use whole rose petals for cooking
For cooking should, according to the Biolandwirtes „the whole petals“ and „not just extracts like rose oil or rose water“ used, reports „Stern.de“. Otherwise, of the circa 800 historical rose varieties that can be regularly purchased in the trade, „each suitable for the kitchen.“ Especially recommended for use in cooking are, according to Schneider Albarosen, Gallicarosen and Zentifolien. In the case of the classic Damask roses, however, the organic farmer advises rather to restraint, as these would often be associated with the smell of soap or perfume because of their use in cosmetics, which could lead to impairment of the taste experience.

Rose petals to hearty and sweet dishes
As an example of the use of rose petals, Schneider called a mus produced by himself, made from pureed fresh rose petals, which were harvested between 6 am and 10 am and mixed with 30 to 40 percent apple juice and 10 percent lemon juice. For preservation, the mus can be frozen or pasteurized at 80 degrees Celsius. For example, Schneider uses his homemade rose flower nut to flavor yoghurt or roast chicken. The latter are marinated from the inside with the mus prior to preparation and from the outside only oiled, because „outside should never be rose“, because the aroma burns otherwise, explained Schneider. The gravy is prepared from cream with two tablespoons of rosemary for refinement, to enhance the rose flavor a bit. The rose-rose musk is also recommended as a filling for roast turkey roast, shrimp or other hearty food.

Known is the use of roses in the kitchen especially from the marzipan production, in which almonds, sugar and rose water, the world-famous sweet mass is obtained. The rose water consists of distilled essential oils of rose petals. A preparation of the rose petals as tea is possible, the rose petals are boiled with water, lemon juice and sugar. In natural medicine, especially the anti-inflammatory effect of rose oil is valued and used more often for therapeutic purposes. (Fp)

Picture: Albrecht E. Arnold