A field of wild rose bushes makes my heart sing! It reminds me of the seasonality of it all watching the winter rose hips blossom into seas of pink and fuchsia petals then into rose hips once more. When it's scorching hot outside and I'm on the block I make use of the fresh petals by placing a few in my water bottle for the day. It's a time to gather and dry summer abundance for our own personal winter stores so that we are able to have fragrant rose year around. Each time I open the rose petal jar to make tea I'm reminded of these hot summer days.
Quick Flower Harvesting Tips:
When harvesting rose petal make sure to not over pick from just one rose bush. Leaving one petal behind when gathering flowers ensures that the flower will be pollinated in the future letting a rose hip develop.
Vitamin C & Cookies!
Rosehips are a nutrient dense wild fruit that is high in nutrients most widely known for providing large amounts of vitamin C. It offers bioflavonoids that work well as a heart tonic and is also an antispasmodic aiding in menstrual cramping for women. This syrup is made from a decoction of wild rosehips foraged around Williams Lake last summer with added wild flower honey from the Coombs area. It is medicinal syrup in nature but we use it over pancakes and in everyday teas as a sweetener.
Wild Rose Sugar Cookies
1 CUP BUTTER, ROOM TEMPERATURE
1 CUP SUGAR
1 LARGE EGG
1 TBSP VANILLA
3 CUPS FLOUR
1 TSP BAKING POWDER
1/4 CUP DRIED ROSE PETALS, CRUSHED
1/4 CUP DRIED WILD ROSE PETALS
1/2 CUP WARM WATER
Cream room temperature butter and sugar together until smooth. Stir in large egg and vanilla, place aside. Sift flour and baking powder together, add crushed rose petals, and add to the wet mixture. Stir until combined. When dough is smooth wrap in plastic wrap and place in fridge for at least 30 minutes to allow the butter to firm up again.
Preheat oven to 400 C. Rehydrate rose petals in warm water.
After the dough has chilled remove from the fridge and roll out into a sheet thickness of your liking. Cut into desired shapes and place wet rose petals on top of cookies, this way they will not burn and they will be able to be molded into the position of your liking. Bake for 5-8 minutes until edges are slightly brown on outside. Place on a rack to cool.
Wild Rosehip Syrup
1 CUP DRIED ROSEHIPS
5 CUPS WATER
3/4 CUP UNPASTEURIZED WILD FLOWER HONEY
In a large sauce pan combine water and rosehips and bring to a boil. When water has reached a boil turn heat down to a light simmer and leave to reduce for 40 minutes-1 hour until water is dark red brown and the water has reduced significantly. Strain out rosehips using a coffee filter to catch any seeds and hairs and let liquid cool. After it has cooled combine with honey to make a thick syrup.
From this syrup take desired amount of syrup and add to some powdered sugar to make a topping for your rose cookies. And voila! Beautiful floral cookies that can be made all year around.