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Rose petals work well as an ingredient in cooking
Rose petals are an asset to the kitchen and a versatile ingredient in cooking, reports organic farmer Reinhold Schneider from Creglingen (Baden-Württemberg) to “Stern.de”. The essential oils of the rose petals give the dishes a special taste. However, according to the organic farmer, some details should be considered when choosing the rose petals for cooking.
The rose petals can be used in the kitchen, for example, as a flavoring in sweet dishes or as a marinade for hearty dishes, explained Reinhold Schneider. But not all types of roses are equally suitable for cooking. As the operator of a herb, fruit and rose farm and a member of the nationwide network of demonstration farms for organic farming, Schneider knows what he is talking about and recommends: Only use historical rose varieties (at least 200 years old) and make absolutely sure that they come from organic farming. Because conventionally grown plants could be contaminated with harmful fungicides that should never get into the food, explained Schneider.
Using whole rose petals for cooking According to the organic farmer, "the whole petals" and "not just extracts like rose oil or rose water" should be used, reports "Stern.de". Otherwise, of the approximately 800 historical rose varieties that can regularly be purchased in stores, “each is suitable for the kitchen.” According to Schneider, albaroses, gallicaroses and centifolia are particularly recommended for use in cooking. The organic farmer advises the classic Damascus roses, however, to be more cautious, because due to their use in cosmetic products, they are often associated with the smell of soap or perfume, which could impair the taste experience.
Rose petals for savory and sweet dishes Schneider gave a self-made mus as an example of the use of rose petals, made from pureed fresh rose petals, which were harvested between 6 a.m. and 10 a.m. and mixed with 30 to 40 percent apple juice and 10 percent lemon juice. For preservation, the mush can be frozen or pasteurized at 80 degrees Celsius. Schneider uses his self-made mus from rose petals, for example, to flavor yoghurt or to roast chicken. The latter are marinated with the mus from the inside and only oiled from the outside, because "there should never be a rose on the outside", otherwise the aroma burns, explained Schneider. The gravy is made from cream with two tablespoons of rose jam for refinement to further enhance the rose aroma. The rose flower must also be recommended as a filling for roast turkey, shrimp or other hearty dishes.
The use of roses in the kitchen is primarily known from the production of marzipan, in which the world-famous sweet mass is obtained from almonds, sugar and rose water. The rose water consists of distilled essential oils of the rose petals. It is also possible to prepare the rose petals as tea, boiling the rose petals with water, lemon juice and sugar. In naturopathy, the anti-inflammatory effects of rose oil are particularly valued and more often used for therapeutic purposes. (fp)
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