Whether you're a Doris Day fan or not (well, really, how can you not be), it is best not to eat the daisies. But roses are another matter. The edible roses at Schaner Farms' stall at the Santa Monica farmers market this morning were gorgeous, good to eat as well as to decorate with. Kayne Schaner grows the roses on the Valley Center farm; Peter Schaner brings them to the market; and Adina Rimmon makes them into rose petal jelly (her recipe is after the jump). Edible flowers can be used in salads, dried for later, frozen inside ice cubes, muddled into cocktails and used to decorate cakes. Schaner Farms also makes rose petal lemonade (“the combination of the lemon and the rose water turns the lemonade pink,” says Rimmon.) Or just throw the petals around the floor and rent American Beauty again.
Rose Petal Jelly
From: Adina Rimmon of Schaner Farms.
Yield: 4 half-pint jars
2 cups red or pink petals, washed and dried
2 cups water
3 3/4 cups sugar
3 tablespoons lemon juice
1 3-oz. package pectin
4 small rosebuds
1. Place the rose petals and water in a saucepan. Heat over high heat until the water begins to boil, pushing down the roses until totally submerged. Turn off the heat, cover and allow to steep until cool.
2. Meanwhile, prepare jars and lids for canning. If not canning, prepare clean jars.
3. When the rose infusion is cool, strain and measure out 1 3/4 cups of the liquid. Pour it into a saucepan, add sugar and lemon juice (watch the color change).
4. Over medium-high heat, stir constantly until the sugar melts and the liquid comes to a full boil. Add the pectin and continue stirring. Return to a hard boil and allow to boil for 1 minute. Remove from the heat.
5. Pour the liquid into the hot jars. When all the jars have been filled, push a rosebud into each jar, submerging them totally in the liquid. Wipe the jars clean and screw on the lids.
6. If canning, process for 5 minutes. Wait for the ping and check the seals.
Advertising disclosure: We may receive compensation for some of the links in our stories. Thank you for supporting LA Weekly and our advertisers.