“For the sense of smell, almost more than any other, has the power to recall memories and it is a pity that we use it so little.” – Rachel Carson
There are a few flavours in my kitchen that evoke a flurry of memories—lemons, oranges and the sweet aromas of rose and vanilla. Rose in particular is one of my favourite nostalgic smells and is used regularly in Greek and Mediterranean desserts. It was also my mothers favourite perfume, so you could say I grew up on this scent.
Roses have been used for food and medicinal preparations for centuries. Rose tea made from rose buds is simple to prepare, if you can find a source of natural dried rose buds (preferably untreated). It’s antimicrobial and anti-inflammatory properties have been used for relaxation and relieving menstrual pain.
For more rose infused recipes, try my rose & strawberry smoothie, apple semolina cake, kourabiedes (Greek shortbread) and the decadent chocolate & walnut baklava.
ROSE TEA
1/2 cup dried rose buds
Boil water and warm a tea pot.
Add the rose buds to the tea pot and top with boiled water. Let it steep for a few minutes to desired strength.
Serve with honey, if using.