This idea comes from Christine Buckley, an herbalist and food stylist in NYC. She suggests breaking the petals into very small pieces so you don’t have to decant the honey. The flecks or rose petals add texture and color and make it extra pretty. Use this any way you would use regular honey: in tea, on buttered toast, drizzled over fresh fruit or yogurt, or on anything else you’d like to add a floral sweetness to. Get the recipe for Rose Honey »

This recipe comes from Sam Smith, Of Tusk in Portland, Oregon. Smith notes: “I like to eat it with a steak knife, keep some texture.” Serve this with lots of bread for soaking up the juices; a simple mixed green salad with champagne vinegar, black pepper, and edible flowers if available; and a super cold rose or white wine. Get the recipe for Braised Lamb Shoulder with Rose, Turnips, and Pistachios »

This simple method comes from the Corte Bianca Franciacortia vineyard in Italy, where they grow various types of roses as well as grapes for their exceptional sparkling wine. This vinegar takes on a vibrant pink color if you use darker rose petals. This vinegar is particularly great with goat cheese, fish, tomatoes and a bit of sea salt, or over strawberries. Make sure to reserve the pickled rose petals in a clean jar after straining the vinegar. Get the recipe for Rose Vinegar »

The idea for this recipe comes from Christine Buckley, and NYC based herbalist. Rose butter is delightful on toast with cinnamon and honey, or on top of waffles and pancakes. You can bake into sugar cookies or scones, or spread on warm scones or muffins. Get the recipe for Rose Butter »

Rose & Rye