Live in Chicago
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Margie is a trusted home cook immersed in German foodways.
It is not just a matter of finding organic roses, you need to find Damascene roses (Rosa damascena). This is an early rose variety and has a strong scent, thus the carryover in taste. I would begin by asking friends who grow roses if they have the R. damascena. If that fails, then I would contact a botanical garden and see what they recommend.
I think you would be wasting your time if you used a modern, hybridized rose. They don't have the scent which is so important.
HalfPint is a trusted home cook.
Call a knowledgeable florist and ask if they can order organic roses for you. You can also try searching online.
Diana B is a trusted home cook.
I don't want to rain on your parade, but I just tried making rose water, using fragrant roses from my own garden, and got something vegetal and unpleasant. A trip to the local middle eastern market netted me a decent-sized bottle for $1.50, so I won't be wasting my time on that experiment again. Maedl may be correct that the variety of rose matters, because R. damascena aren't all that popular in the U.S. any more, whereas in the Middle East, I imagine these tough, fragrant roses are still prized.
Please enter a valid email address.
Well played. You deserve a cookie.
Chocolate Peanut Butter Cookies
Improve Your Cooking in 5 Minutes
In Search of a Signature Dish to Call My Own
A Cheesy, Crispy Take on Edamame
Around the World in 10 Breakfast Sandwiches
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.