I fell in love with rose hips the first time I made a tea with them. I love the rich, deep-red color of a rose hip infusion and I love the tartness that mingles with a deeper, more earthy flavor.
The first time I tried rose petals in tea, however, I made a disgusted face and commented that it was like drinking perfume. I kept sipping though and, by the end of the cup, I was hooked! While many herbal tea recipes flavor with peppermint or spearmint, I prefer to flavor my leafy teas with lemon verbena and a sprinkle of rose petals. There are other flavors hiding under the perfumy-ness. Delicious rosy flavors that are hard to describe.
Now when I see roses, I evaluate their edible potential. The “wild” roses planted at most parks in the area make fabulous rose hips.
Unfortunately, the drought this summer made them shrivel prematurely.
All that beautiful fruit gone to waste! Or, hopefully, to the birds. They will probably still eat them and may be glad they don’t have to share with me!
In response to Cee’s Fun Foto Challenge: Sense of Taste