Everything's Coming Up Roses
This week I've been feeling slightly under the weather, and nothing cheers me up like roses. We have a humble rose garden by our door, and I just love to sit in the shade of the roses and smell their sweet perfume. Roses have been admired for centuries for their delicate beauty and fragrance. In the language of flowers, roses are the symbol of love. The language of flowers enjoyed renewed popularity during the Victorian era; one could send a message through a bouquet via the flowers one chose.
Here is a view of our simple rose garden,
although the photograph really doesn't
do it justice.
Our climbing roses are doing better this year
than ever!
Naturally, roses have also inspired many artists. I will let some of my favorite paintings of roses speak for themselves.
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| Auguste Renoir |
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| Auguste Renoir |
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| Berthe Morisot |
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| Berthe Morisot |
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| Georgia O'Keefe |
Not only are roses beautiful to look at, they are edible too! Candied rose petals are a lovely, decorative touch to most any dessert. Their crystalline beauty is not their only virtue, they also have a sweet, delicate rose scent and taste. Below is a simple recipe for candied rose petals.
Candied Rose Petals
- Gently wash desired amount of organic, unsprayed rose petals and cut off small white heel at base of petal.
- Lightly beat one egg white (pasteurized, if desired), dip a petal in egg white (fully coating it), then dip in shallow dish of castor sugar (also called superfine sugar) to coat completely (without clumps).
- Once these steps are completed, place petal on a wire rack covered in parchment paper.
- Repeat steps until all the petals are evenly coated. Place rack of petals in oven at lowest setting until completely dry.
- Store in airtight container, not in refrigerator. I find these are best enjoyed within the first couple days.
I enjoyed my rose petals on a small gelato in the garden.
Rose petals are also perfect for cakes, cupcakes and any other light desserts; they make wonderful favors for tea parties too!
"O my love's like a red, red rose,
That's newly sprung in June;
O my love's like the melody
That's sweetly played in tune."
-Robert Burns
"A rose is a rose is a rose "
-Gertrude Stein
I thoroughly enjoy your posts, K. D. My first climber has sprung to life and is full of blooms this year, after not even showing anything but a withered twig last year, I feared it had not survived the winter. What a delight!
ReplyDeleteI am so glad you are enjoying my posts! And you know what they say about perennials: the first year they sleep, the second year they creep, and the third year they leap! Thank you for stopping by,
DeleteKatherine Delores
So Miss KD, do you have any admirers sending you a bouquet of fragrant roses? My climbing roses are not yet blooming, but I am taking great in my poppies. They are looking simply splendid! I must try those candied rose petals, I think they would be the perfect adornment for some cupcakes, don't you?
ReplyDeleteI believe candied rose petals would be perfect for cupcakes; I dare say they would look like they grew there!! Poppies are delightful flowers, such vibrant colors to draw the eye! I'm glad you stopped by,
DeleteKatherine Delores
Mademoiselle K.D.,
ReplyDeleteI do hope you are feeling better now. May I say how lovely you look with your trailing rose colored scarf and floral crown?
Did you know you can also make rose petal jam with your unsprayed roses? Pink or red roses work best to give the jam a, well, rosy color. The jam takes some time; yes, those little white bits must be cut off each petal AND the jam must be cooked down (tedious) but oh! the fragrance of the kitchen when the jam is being made. To taste it is to taste summer. With fond regards, Zeppelin
Monsieur Zeppelin,
DeleteI AM feeling quite better now; the delightful weather speeds one's recovery! And thank you very much for the compliment, I do so love trailing scarves! The jam sounds simply wonderful, I really must try it someday soon!! I hope you are enjoying June. Fondly, K.D.