It’s June in the Netherlands and, here in The Hague, wild roses are everywhere if you know where to look. We’ve seen them in playgrounds, in gardens and (by the millions) in the sand dunes along the beach.
For keen home cooks, these roses aren’t merely pretty to look at. They’re edible! Just make sure to pick your roses from an area where they haven’t been sprayed with pesticides or exposed to roadside fumes.
Our first experiment was with rose petal jam. Imagine: rose petals preserved in a silky, translucent pink syrup.
You can spread the jam on toast, drizzle it over ice cream or into yogurt. You can also just admire it. Rarely have I seen something more gorgeous come out of my kitchen.
Best of all, it was so easy to make. And free! Who needs expensive fruit from the supermarket for jam when rose petals are there for the picking? We took our inspiration from this recipe for rose petal jam from a Venetian monastery. And if you need more ideas, here are 12 ways to use rose petals in cooking.