Uses for fallen petals. I found this old recipe and I wanted to share it. I also have a few recipes for homemade jam and scones using fresh lavender buds.
ROSE PETAL JAM
1 lb red rose petals juice, 2 lemons, 1 pint water, 3lb sugar
NOTE: for best flavor and results, only petals of fresh young buds should be used. Cut petals into thin strips, arrange on plates, sprinkle over juice of 1 lemon. Stand several hours or overnight. Place petals into saucepan with water, bring just to boil,strain, reserve half the petals. Return water to saucepan; add sugar and juice of remaining lemon. Add reserved petals, simmer gently 30 minutes. Cool for 15 minutes before pouring into hot sterilized jars, seal. Makes approx 1 pint.
NOTE: by using commercial pectin, a smaller amount of rose petals can be used; yield will be approximately the same.
You will need:
1/4 lb rose petals, juice of 1 1/2 lemons, 1 1/2 cups water, 1 lb sugar, and 2 tablespoons powdered pectin (obtainable from grocery stores). Proceed exactly as above, stirring in pectin at the end of the cooking time, then boiling rapidly for 3 minutes.
Preserves are generally used as a topping for ice creams, parfaits, and trifles. Use old-fashioned species of wild roses as these are more delicate in flavor and texture than hybrids/floribundas. Take care to use only plants which have not been recently sprayed with chemicals. (I have made my jams from rose petals, lavender and chocolate mint grown in my garden.......yummy on toast). Note it's close to but not a fruit curd.
Fruit curd is a dessert topping and spread usually made with lemon, lime, orange, or raspberry. The basic ingredients are beaten egg yolks, sugar, fruit juice and zest which are gently cooked together until thick and then allowed to cool, forming a soft, smooth, intensely flavored spread. Some recipes also include egg whites and butter. Rose hips are occasionally made into jam, jelly, and marmalade, or are brewed for tea, primarily for their high Vitamin C content.
9 pints (4.50 liters) water, 4 lb (1.75 kg) ripe rose hips,
2 lbs 2 oz (1 kg) sugar.
Pour 3 liters (6 pints) of the water into a preserving pan /saucepan and bring to boil. Wash and mince the rosehips and add to boiling water. Bring back to boil, then remove from heat. Set aside to cool for about 15 minutes. When cooled, pour into a jelly bag placed over a large mixing bowl. When the juice is drained through, return the pulp in jelly bag to the pan and add the remaining water.
Bring mixture back to the boil and pour into a clean jelly bag. Allow to drain until all juice has dripped through. Pour the 2 bowls of juice into a clean pan and bring to boil and boil till juice reduces in quantity to about 1.5 liters (3 pints). Reduce heat to low, add sugar and simmer till sugar has dissolved, stirring frequently. Bring to boil and boil for further 5 minutes.
Pour the syrup into clean, hot bottles, cover and process as for other syrups. Once opened, rose hip syrup will not keep for more than one or two weeks so use small bottles.
This syrup is a good source of vitamin C and is particularly good for children and small babies (well diluted of course), as it is not too acid for their immature stomachs.
For centuries roses have been used in decoration, in tapestry, and ceramics and china. "A Collection of Roses from Nature" by Mary Lawrance, published in 1799. This was the first book devoted exclusively to the rose. Many a beautiful book on the subject of roses has been produced since.
Pot Pourri means "rotten pot" - derived from the french verb pourrir which means to ripen, to perish, to rot, the term used in English as early as 1611 for culinary purposes when describing a hotch potch or a mixture of various meats. In time the word became used for all kinds of mixes including dried flower petals and herbs. Pot Pourri is now a common term for mixes of petals and spices stored in jars and bowls in the home.
Potpourri is used to give the air a pleasant smell. By mixing oils, leaves, or dried flowers to your taste, you make potpourri. When mixed, you need to enclose the mixture in a bottle or jar, and let it sit for a few weeks. Towards the middle of the weeks, the soon to be potpourri may smell rotten. If you wait a little while longer, it will start to smell better, so don't get discouraged or disappointed.
The word potpourri comes from the French word "pot-pourri," which was also the French name for a Spanish stew with a wide variety of ingredients called olla podrida. In English, "potpourri" is often used to refer to any collection of miscellaneous or diverse items.
RECIPE for Pourri - which can be placed in open containers or used to fill sachets and pillows.
*Dried rose petals to form the bulk;* dried lavender flowers;* any other strong-smelling flower such as heliotrope, clove, carnations, honeysuckle;* scented leaves (no stems) - dried and crushed, such as mint, sage, fennel, lemon verbena, and scented geranium.* grated nutmet -geranium with round fragrant leaves and small white flowers [syn: apple geranium, or use grated nutmeg;* crushed cloves. * small amount of allspice (optional);* grated, dried orange and lemon peel.
Mix the ingredients together and let them rest, stirring occasionally, later. When the scents fade, a pot-pourri reviver can be bought and used, or a few drops of oil of roses or lavendar can be added. When your supply of pot-pourri has been used up, start again.
People create their own pot-pourri recipes to suit their tastes. Too much spice is disliked by some, while others think too much orange/lemon rind is sharp. In all cases, the basis is scented rose petals, and the damask roses are the best for hybrids. Pick roses just before they are in full bloom and after they are dry from the morning dew (if they are damp, they will encourage mildew in your mix). After stripping the petals place them on muslin or thin paper in the airing cupboard, or a cool/warm oven, turning them now and again. The quicker they dry, the quicker the scent is sealed in.
The hybrid is divided in two varieties (Huxley 1992): Summer Damasks (R. × damascena nothovar. damascena) have a short flowering season, only in the summer. Autumn Damasks (R. × damascena nothovar. semperflorens (Duhamel) Rowley) have a longer flowering season, extending into the autumn; they are otherwise not distinguishable from the summer damasks.
Ingredients shown in this picture are dried rose petals, lavender flowers, flower petals, scented leaves, spices and orange/lemon peel.
Fragrant Garden Potpourri
1 cup dried rose petals, 1 cup dried lavender buds , 1 cup dried orange peel , 1 cup dried rosemary, 1/2 cup dried hibiscus blooms,1/2 cup whole cloves, 1/2 cup dried yellow yarrow heads. All ingredients must be dried completely. In a nonmetal mixing bowl, stir all of the ingredients thoroughly with nonmetal mixing spoon. Place the pot-pourri in a paper bag. Roll up and close the top of bag, then shake contents well. Roll the excess air out of the bag and place it in a dark location. Shake the bag once a day for a week; then shake it once a week for 5 weeks. Remove the potpourri and display it in any attractive glass or plastic container.