Roses have been kept in the cupboards of many homes, apothecaries, and restaurants for centuries in many forms: dried, frozen, or fresh as hips, petals, or buds. Buds and petals have a more subtle flavor to them, and are used in light, mellow dishes to add a simple floral note. Rose hips, on the other hand, are the fruits produced by rosebushes after flowers have faded, and have a more citrusy, tart flavor than their counterparts. All parts of the rose flowerhead are healthy, tasty additions to many dishes, but today, we're talking tea.

Roses are in bloom from the end of winter through the first frosts of fall in some areas, and therefore have a very long period during which they can be harvested for their petals. The more fragrant a rose is, the better flavor and aroma its petals will release when steeped in water. Rose petals are typically harvested soon after the flower fully opens, in the early afternoon. The best time of day to pick a rose for its petals is between when the dew dries and when the warmer afternoon temperatures set in. Individual petals can be picked from flowers or the flowers can be cut stem by stem and removed from the bush. Place cut flower stems in cool water after harvesting to prolong the life of the petals before processing. After removing the petals from their attachments, they can be dried in a number of ways and stored in airtight containers in a cool, dark cupboard for a year or more. They can also be steeped fresh. For more information on roses and using processing their edible parts, check out the following pages:

As mentioned above, either fresh or dried rose petals can be used to make a tea. A dried rose petal tea will create a yellow-beige beverage with a lovely rose fragrance. A fresh rose petal flower infusion in hot water will create a brightly-colored drink (the color is dependent on the shade of the petals themselves and the intensity of the color is dependent on how long the petals are steeped for). 

To make a Simple Rose Petal Tea, follow the instructions below:

1. ​​Gather a fresh rose from the garden and pick off the petals, then rinse them. Alternatively, use dried rose petals.
2. Portion out 2 cups of petals (unpacked to gently packed). Place them in the teapot with 3 cups of boiling water.
3. Put the lid on and allow the petals to steep for between 20 and 30 minutes, sampling at 20 minutes for taste. The longer the tea steeps, the stronger the flavor will be.
4. The tea can then be enjoyed hot with a splash of lemon juice or some honey, or allowed to chill in the refrigerator to create an iced beverage later on.
5. Rose Tea will last about 4 days in the refrigerator. 

Rosehip tea is created using the fruits produced by rose shrubs which are harvested in late summer or fall. Rose hips have a floral flavor to them, just like rose petals, but also have a sweet, tangy flavor that is reminiscent of citrus. Rosehip Tea, when brewed with fresh rose hips, is high in antioxidants and vitamin C, and can help with inflammation and encourage a healthy skin glow. For important information on how to harvest and process rose hips safely, see our Edimental Series blog post on Roses by clicking the button below:

To make a Simple Rosehip Tea, follow the instructions below:

1. Place about 8-10 intact rosehips in a pot and cover them with 3 cups of boiling water. Alternatively, you can use dried rosehips (use about a cup of them). Let it sit for about ten minutes.
2. Using a fork or similar tool, squish the hips to extract more of their flavor. This will break them open and release the small hairs inside of the fruits that can be irritating to some; make sure to strain the tea through a cheesecloth or coffee strainer to remove them before consuming.
3. The tea can then be enjoyed hot with a splash of lemon juice or some honey, or allowed to chill in the refrigerator to create an iced beverage later on.
   
4. This tea will last about 4 days in the refrigerator. 

After making rose petal tea or rose hip tea for the first time and enjoying these beverages hot and cold, you'll start to get a real feel for the flavor, and learn what flavor intensity you like. Keep in mind that both rose hips and rose petals can really be added to any tea to add a sweet, subtle floral flavor.

Until next time!
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If you haven't heard already, it's World Vegetarian Day. This awareness day is dedicated to espousing the benefits of a vegetarian diet on the environment, personal health, local and national economics, and the lives of harvested animals across the country. There is much controversy over diets that exclude meat (and even those that discourage eating specific types of meat). On the surface, raging against some of the most peace-seeking people on the planet seems insane, but it's important to look deeper to get a full understanding of why some have such intense reactions to herbivorous humans.

It is thought that the basis of these trends in media and acceptance of vegetarian lifestyles is rooted in our culture of speciesism. Speciesism is the tendency of humans to view themselves as being a life form that is more deserving and important than all others on the globe. It is a very common prejudice to hold, and pointing it out in people who view themselves as just and responsible individuals can make for a very uncomfortable situation. Simply the knowledge of the existence of a vegetarian is enough to set most people off, both online and in person.

In our short stay on this planet, humanity has thus far destroyed a third of the forests, polluted 99% of habitats, and created a vast food system that benefits greatly from the mistreatment of all other life on earth. The goal of our food system has always been the same: to provide food for a large population. It seems a simple enough task, but as with every industry, after a while, cost-cutting, the desire of business owners to maximize profits, and the ignorance of a vast majority of the consumer population has led to a horrible situation for animals. If just the clearly erroneous idea of people eating their neighbor's dogs and cats is enough to cause bomb threats in Ohio, it seems strange that anybody would be unbothered by the way cows, pigs, chickens and other animals are treated in this country. As it is with many other injustices in the United States, it seems that either cognitive dissonance or just plain stubborn delusion is at work, perpetuating strong feelings in certain populations that keep these machines of torture running.

But I've digressed, because what World Vegetarian Day is really about is the sharing of positive changes and trends pertaining to a lifestyle that we should all be striving for, not for our own image but for the future of the planet (and by extension, those who come after us). Vegetarianism (and veganism) is the smarter, more peaceful and sustainable choice. Period. It is what all the cool kids are doing. It is a future-forward way of eating, and it is a simple step in the right direction for our entire species to lessen our ongoing damage to the world. So, in the spirit of the holiday, I'd like to share one of my favorite vegetarian dishes with you:

And there you have it: a delicious, existential guilt-free steak recipe to make for the holidays. By building yummy recipes like this one into our go-to cookbooks, we can start to take small steps to lessen our impact on the world and the suffering of animals. On average, a human eats about 700 animals in their lifetime. By lessening this number on an individual basis, we can lessen the overall demand for meat, and the more people that can be encouraged to do this, the more an impact we can make.

Rose flowers are commemorated in many different styles, cultures, and trends due to their beautiful colors, silky texture, and enchanting fragrance. They are used as decoration, garnish, infused into oils and soaps, dried into potpourris, and are also edible. They are utilized in the same way that many herbs are: petals are dried and infused into teas or used as flavor for liquors or syrups. They can also be candied or used as garnish or extra flavoring in both sweet and savory dishes. All rose petals are edible, but the best-tasting roses to use in culinary applications are the most fragrant ones.

Remove petals from their attachments and lay them out on a tray or drying rack, removing any dirt or debris by tapping them or simply brushing it off. Do not rinse rose petals, as getting them wet will lead them to wilt and brown before they have dried. They can be left out for a few days in a warm, well-ventilated space to dry or be placed in a dehydrator or oven set to the lowest setting (around 95 degrees Fahrenheit is ideal). Once petals are dried, they can be stored in an airtight container in a dry, cool, dark place away from sunlight.

Dried rose petals are used in a number of ways, including steeped in tea, added to tinctures, oils, and syrups, or used to decorate cakes or other baked goods. When stored correctly, they have the potential to last for a year or more on the shelf.

Most species of Rose produce hips, as they are the way that seeds are developed, protected and distributed. However, the size, shape, and abundance of these hips varies greatly between different rose species. Species roses (wild roses), shrub roses, and rambler roses tend to produce the best hips. Species with simple flowers (open flowers that are easily pollinated) will produce the best, largest, and most flavorful hips. Most modern roses do not produce rose hips. Rose species and cultivars that are valued for the large, flavorful hips they produce at the end of the growing season include:

• Rosa canina (Wild Dog Rose)
• Rosa rugosa ‘Master Hugh’
• Rosa filipes ‘Kiftsgate’
• Rosa ‘Fru Dagmar Hastrup’
• Rosa ‘Madame Gregoire Staechelin’
• Rosa moyesii
• Rosa rugosa ‘Alba’
• Rosa setipoda
• Rosa spinosissima (Scotch Rose)

For more information about various rose species and cultivars, check out the Rose (Rosa) page on this website:

Once indoors, remove the stem and any flowering parts that remain attached. When working with rose hips, there are two methods used. The first is a more hands-on, time-intensive process, involving cutting the hips open lengthwise to reveal the seeds. Seeds are scraped out using a small spoon or the end of a butterknife, and then the hips are rinsed under cool water using a sieve to remove the hairs. Alternatively, they can be left whole, which cuts down on both processing time and reduces the chances that the person processing them will be exposed to the irritating inner hairs.

If hips are dried with seeds and hairs intact, they will need to be processed further. Add them to a food processor or blender, and pulse until they are broken down enough to be just a bit larger than the holes in a sieve. Then, add them to a sieve and shake it to filter these hairs out. Place the dried and processed hips into a sealable glass jar and store. Well-dried and responsibly-stored rose hips can last for over a year. 

Although not typically eaten, the young springtime shoots of Rose plants can be eaten (carefully in the case of species with sharp prickles). They are considered to be more of a famine or foraged food, as shoots are typically valued for their productive capacity (increased plant growth and flower production) rather than their culinary applications. They are peeled and then cooked as a vegetable. Another lesser-known way to process and consume a rose is by harvesting buds when they are still very small. At this stage, their small petals are tightly wrapped, and after some time spent pickling, they can be used as capers, similar to pickled Dandelions.

After learning about the edibility of rose bushes, I may not get hungry every time I look at my climbing Eden, but I do see it in a different light. And I also now understand why the neighborhood squirrels seem so fond of the buds. 

Happy gardening!
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This is one of the best recipes I've discovered so far on my journey to become a better cook! These fantastic tasting shrimp are great for appetizers, to bring to dinner parties, or to have as a meal all on their own. And the bonus is, they're so quick and easy to make that everyone will be wowed when you whip them up on the fly. I really hope you'll all try this one. This recipe makes two servings of shrimp, and is fantastic when served with sliced french bread to soak up all that yummy sauce! 

1. Prep your ingredients! This step is key, as once everything is ready to go this recipe takes just a few minutes to prepare. 
   1. If you're starting with frozen shrimp, your first task will be to defrost them. This can be accomplished by putting your shrimp in a bowl of cool water, covering and letting it sit for 10 minutes. Dump the water out and test your shrimp. If they are not defrosted completely, repeat the process. Continue until your shrimp are defrosted. For me, this process usually takes about a half hour. 
   2. Peel and devein your shrimp.
   3. Pat shrimp dry, toss into a bowl and season with Kosher salt to taste and the smoked paprika. 
   4. Rinse, pat dry, and chop your parsley. 
   5. Peel and slice your garlic cloves. 
   6. Measure out your sherry wine and set aside.
   7. Measure out your EVOO.
2. Set a pan over Medium heat on your stovetop, then add the sliced garlic and EVOO to the pan. 
3. Cook the garlic in the oil over medium heat until it just starts to turn golden. The goal is to get the garlic to soften without adding too much color. 
4. Add your shrimp to the pan and turn the heat up to High. Stir the shrimp constantly for two minutes over high heat. At the end of two minutes, they should be starting to curl up nicely, but still not be completely cooked through. 
5. Add your sherry, and continue to stir constantly for another minute, until the sauce boils and the shrimp is cooked through.
6. Remove the pan from the heat, and add most of the parsley in. Stir to combine.
7. Split your shrimp in two, and serve over toasted sliced French bread (optional, but it's so good you're going to want to try it at least once!). Top with parsley. I also like to add a baby shake of cayenne over the top for a little spice!

I really hope you guys try this recipe. It's such a great summer dish, and so very tasty! 

This recipe is a great, light dinner with tons of flavor and Spanish influences.
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* Note: You can use any flaky, white fish for this recipe.

I love this recipe because it's simple, beautiful to look at, so yummy, and it makes you look like a fantastic chef to dinner guests! It also gives you a great excuse to have a glass of white wine. So, try it out and let me know how it goes in the comments below.

Until Next Time!