“Happy and dirty beneath a canopy of fragrant flowers and petals”
Did you know that I have been a perfumer? As a toddler I would shuffle on my bottom down the garden path with a little plastic pail with some water at the bottom and into this I tumbled scented rose petals which had fallen from my Father’s roses. All of this sloshed around as I shuffled and picked; happy and dirty beneath a canopy of fragrant flowers and petals. My Father, Sidney-William was a rose grower who grafted roses onto rootstock. So there were roses for what seemed liked miles and miles around our house; perfect material for making perfume with a bucket of water! Sadly my childhood ambition to make real perfume from the petals of roses was never fully realised. But as an adult, I have discovered how to capture that fragrance in the kitchen.
I eat Rose petal and Lavender sugar every day, either on my fruit compote or on natural yoghurt for breakfast. Sometimes I have honey as well. Roses, Lavender, and Honey; I must be in heaven! I sprinkle this special sugar on berries when I serve meringues, I use it in cakes, on summer fruit with ice-cream or on anything I want to make really special. Unlike my Father, I do not have an extensive rose garden but the roses I grow are all fragrant and easy to pick as they hang over my Kitchen garden fence.
This sugar will not keep a fresh pink colour, but it will hold a rosy scent and a sweetness scented by a rose filled summer, long after the last petals have fallen and up until the new flowers are in bud. You can keep it in the fridge if it gets very sticky, or simply mix it with some Lavender flower sugar. Lavender sugar is always a little more dry, so it will help to give the blend a better consistency. No measuring, no expensive ingredients (if you can pick from your own or a friend’s garden) and full of old-fashioned fragrance. Go on, capture this evocative scent today…it’s so easy!
Pick some scented rose heads when they are dry, pull off the petals, discarding the stem and stamen. Finely chop the petals by hand or for a few seconds in a mini blender and mix into some caster sugar and store in a jar…..voila!
(Always make sure to use roses which have not been sprayed with insecticides).