Roses have been eaten in Asia, India and other geographical regions through the ages. Rose petals and rose hips have been used extensively in Old World countries, Europe and by American Indians. Hips contain seeds. Hips form from the basal portion on the flower. Rose water is distilled from rose petals. Rose water has been used as a flavoring in Europe and U. S. for a long time.

Rose recipes are usually based on the use of wild and cultivated roses. There are differences in scent and texture of different rose petals and hips. Although red colored flowers have the best eye appeal, all colors can be equal in flavor.

Rose petals should be selected from freshly opened roses. Rose petals have a small white or light colored triangle at the place where they are attached to the central axis. This triangle has a bitter taste. The triangle can be removed with a pair of scissors. After sufficient rose petals have been collected, they should be rinsed in water.

Blaze, a climbing rose, is highly recommended for making rose petal jelly and jam. Recipes usually state a minimum of 2 cups of rose petals. Blaze roses are recommended because they open early before the plants have to be sprayed for insects. One should not use petals from plants that have been sprayed with insecticides. Most insecticides that are applied to roses are poisonous.

Uncooked petals are used to make spreads for sandwiches. One cup of petals blended with 1/2 cup of margarine or butter and 1/2 cup honey is an excellent spread. One and one-half cups of rose-honey spread blended with 1 cup confectioners sugar is a delicious frosting for cakes.

Rose petal yogurt has been made for a long time. Rose petal yogurt is made by blending 1/2 cup of rose petals with 2 cups of yogurt of ones choice. The flavor of this blend is improved by adding a little sugar or honey.

The flavors of roses can be extracted with hot water. To extract the flavors, one should fill a quart jar loosely with prepared rose petals and then add 3 cups of boiling water. This mixture must be strained after it sets overnight. This rose extract is useful for making rose petal syrups, soups, puddings, custards and beverages.

Rose hips are high in vitamin C. Three small rose hips have about the same content of vitamin C as an orange. Tons of hips were gathered from wild roses in the British Isles during World War II and used as a source of vitamin C. Hips were often dried and stored for later use. Rose hips can be eaten like raisins and made into a soup or jelly, breads, etc.

Rose petals and hips are useful for flavoring foods. Many recipes can be found in books that print recipes on the topic of cooking with wild foods.