The potato rose (Rosa rugosa) is also known as the apple rose due to the shape and size of its fruits or as the Kamchatka rose due to its origin. The name potato rose, on the other hand, refers to the foliage that is very similar to potato leaves. Rosa rugosa is considered to be very robust and undemanding, and both flower petals and fruits can be used in a variety of ways in the kitchen.
Are the fruits and flowers of the potato rose edible?
The potato rose (Rosa rugosa) is edible and versatile: the fleshy fruits, also called rose hips, are suitable for jam, jelly and liqueur, while the petals, which appear in abundance from mid-August, are used as a flavoring for tea, jelly and others Food can be used.
Fruits are particularly large and thick-fleshed
In contrast to the very small, very hard rose hips of the local dog rose, the edible fruits of the potato rose are rather spherical and very fleshy. Inside there are numerous seeds that can be removed with a spoon before processing. The first fruits develop from the very large, pink or white flowers as early as mid-August, which means that the potato rose is far ahead of its native relatives in terms of fruit development. The red rose hips can be made into jelly or jam as well as rose hip wine or rose hip liqueur (using vodka or Doppelkorn), but can also be eaten raw. The fruits contain a lot of vitamin C and are therefore very he althy.
Rosehip jam
To make rosehip jam, first wash a kilogram of rose hips and remove the stems and flowers. You don't need to remove the seeds, but you should cut the fruit in half. Now cook the fruit in a little apple juice until soft and puree it. Now squeeze a lemon and cook the rosehip puree together with the lemon juice and a kilogram of preserving sugar (ratio 1:1) to make a delicious jam.
Petals can be used in many different ways
The flowers of the potato rose can grow up to eight centimeters and appear on the bush from early summer. The simple but very distinctive and slightly fragrant flowers can be admired not only in summer but well into autumn. They are also edible and can be used, among other things: Can be used to flavor and refine various dishes and drinks.
Rose petal jelly
Soak 125 grams of freshly collected rose petals in apple juice and let them steep for at least 24 hours. Then strain the broth well and cook it with the juice of a lemon and preserving sugar (ratio 1:1) to make a tasty rose petal jelly.
Tip
Together with peppermint leaves and lemon balm, the petals of the potato rose make a delicious tea.
