Celeste Solum wrote:We make a rose wine that is heavenly and also a rose-ginger soda. !
Benton Lewis wrote:...What's the best rose for edible leaves? Where to get seeds?
Andrew Schreiber wrote:roses (with alliums, and mints underneath) to break wind on the herb garden
Mick Fisch wrote:Growing up in Alaska, wild rose hips were my favorite berry. I preferred them after they softened, especially after the first frost. My brothers and my kids also like them. The seeds soften and the 'meat' gets soft so they are easy to eat. Also, there's plenty of water so they don't dry up.
Domestic rose hips don't seem to soften like that, but when I was a starving college student in Utah I went up a canyon and gathered a quart or so of the shriveled, unappetizing rose hips I found growing wild. I boiled these up, strained them and added sugar to taste and I had a gallon or so of very fruity, flavorful syrup. I used the syrup for the rest of the semester over pan cakes, mixed with biscuit batter to make cakes, over ice cream, and I must say, it was glorious. I'm sure that boiling it destroyed some of the vitamin C, but I'm willing to bet there's still a bunch there. I know the scandinavians traditionally made something similar. I feel confident that domestic rose hips would work at least as well, probably better. The dried up hips I boiled were singularly pitiful looking.
I've also had rose petal ice cream. Interesting, but I can't recommend it as anything but a curiosity.
Jessica Hill wrote:Any of you espousing your love of Rosa Rugosa...wanna share some with me? I had seeds this year that I tried to Winter Sow. But, our winter this year was not the perfect one for rugosa seeds - not enough chill days, I believe.
Cuttings, seeds, plants...I'd love someone to share with me <3
Matthew Nistico wrote:
Jess, I can definitely hook you up. Send me a PM and we can arrange the details.