Now, I knew roses were edible. After all, I use rose water in cakes. But on the foraging course I did on Saturday we got to try a jelly made with Japanese rose and that inspired me to look into making Turkish Delight with my own roses.
It is quite simple to make, if you don’t mind standing over a hot stove when it’s getting on for 30 degrees C (the recipe I used is here). But now I have to wait for 24 hours for it to set and then dry out so that it can be stored. Not sure how long it will be ‘stored’ for, mind😉.
In any event, it is great to know that I can enjoy my roses in the garden and then in the kitchen. And now I am even keener to find a rosa rugosa!