Roses belong to the genus Rosa, a large group of flowering shrubs in the family Rosaceae. While roses are best known as ornamental flowers, certain species and varieties have a long history of culinary use. Rose petals are used to make rosewater, syrups, jams, and sweets, and are a defining flavour in Middle Eastern, South Asian, and North African cuisines.
Rosehips — the fruit that develops after the flower is pollinated — are rich in vitamin C and are used to make teas, jellies, and syrups. The species Rosa canina (dog rose) and Rosa rugosa are among the most commonly harvested for their hips.
Culinary roses are distinct from the heavily hybridised florist varieties, which are bred for appearance rather than fragrance or flavour. Damask roses (Rosa damascena) are the primary source of rosewater and rose oil worldwide. In Australia, rosehips are sometimes foraged from wild populations of introduced rose species, and rosewater is a common ingredient in Middle Eastern bakeries and sweet shops.
How it's produced
Culinary rose varieties, particularly Damask roses, are grown in well-drained soil in sunny positions. Major commercial production of rose petals for rosewater and rose oil is concentrated in Bulgaria, Turkey, Iran, and India, where the flowers are hand-picked in the early morning when their oil content is highest. The petals are then steam-distilled to extract rose oil and rosewater, or dried for direct culinary use.
Rosehips are typically harvested in autumn after the first frost, which softens the fruit and concentrates the flavour. They can be collected from cultivated bushes or wild plants. Processing involves removing the seeds and fine hairs from inside the hip before drying or cooking. In Australia, roses are primarily grown as ornamentals, but small-scale producers grow culinary varieties for the specialty food market.
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