Edible Flowers and Rose Petal Jam


By Ruth Milstein, author of the Gourmand award-winning recipe book, “Cooking with Love: Ventures Into the New Israeli Cuisine”. See more of her recipes and tips at www.RuthMilstein.com

Not all flowers are edible. Some flowers are toxic while others may be edible only after appropriate preparations. There is always the possibility of an allergic reaction to many flowers. Always buy ORGANIC flowers. Once you learn which flowers to buy and how to use them you will have advanced to a higher level of cooking knowledge.

Edible flowers can be used as jams, add to soups, salads, meat, and fish dishes, or even to alcoholic drinks. Try it with tea for a special treat! You can also use it as a garnish to make any dish look festive.

FLOWERS: Use organic and only the petals of Roses, Cornflowers, Daylilies, and Daisies.

FRUIT FLOWERS: Most fruit trees are usually sprayed before and during their blooming process. Do not use these. Only use flowers that have not been sprayed and only use the petals; not the pistils or stamen. You can use Apple blossoms, Banana blossoms, or Citrus blossoms like Orange, Grapefruit, Lemon, or Lime.

HERB FLOWERS:  Here your choices include Chives, Basil Blossoms, Leeks, Cilantro, Dill, Fennel, Ginger, Marjoram, Mint, Oregano, Safflower, Sage, and Thyme.

Also try the flower buds of Artichokes, Broccoli, Cauliflower, or Chives. Chamomile buds are a great additive for tea to use as a relaxing drink.


You may use any color of rose petals and/or edible flowers with this recipe.


2 ounces red edible rose petals
1/2 cup granulated sugar
1 cup water
Juice of 1 freshly squeezed lemon


Clip and discard the white bases from the rose petals: Rinse thoroughly and let drain. Place the petals in a medium size bowl and sprinkle enough sugar to coat the petals.

Set it aside for 4 hours.

Transfer the petal into a saucepan. Then add the water, lemon juice, and if you like a sweet jam and another 2 tablespoons of granulated sugar. Stir and let simmer for 10-12 minutes or until the mixture thickens. Remove from heat and set aside.

Transfer the jam to sterilized jars and refrigerate.

** Do not use artificial sugar in this recipe.


Ruth Milstein





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