Rose

Rosa, spp.

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Rose

Not of great culinary importance except in the Middle East, where the crushed aromatic petals are used as a basis for rosewater, which in turn is a widely-used flavouring in many sweet dishes, and (together with rose hips) to make rose petal jam and sherbets. Outside the Middle East, the petals are used for rose-flavoured liqueurs and, when crystallized, make attractive decorations for many desserts.