Nootka Rose Syrup

I had grand plans to make a number of flower syrups this Spring. Between work, family, chronic health things, and the alarmingly warm weather, I missed the Hawthorn, Cherry, Apple, and Crabapple. I managed to catch the Nootka Rose though. I am super happy with the results.

Nootka Rose

Most recipes called for 2 cups of rose petals. I prefer my edible floral concoctions to be gentle, almost more of a hint than a full on flavour. I also don’t feel comfortable taking large quantities of edibles from the wild. I don’t need much.

I took only petals that came off with the gentlest tug, in the early evening because that was when I was free. The best time to pick is in the morning before they’ve had any major sun but we all have lives. The resulting syrup has the faintest tinge of pink that I couldn’t catch with my phone camera. The flavour is delicate and delicious.

The recipe is a 1:1:1 ratio.

Simple Syrup

  1. In medium sauce pan put 1 cup white sugar and 1 cup water. DO NOT STIR OR SWIRL. Ensure the sides of the pot do not have and sugar crystals. It will ruin your syrup.
  2. Bring to a boil. Boil until sugar is completely dissolved. Remove from heat.
Simple syrup, boiling

Petal Preparation

  • Ensure you have let all stowaway bugs escape before you bring the petals inside.
  • Place petals in nonreactive bowl. (I used a 1 litre canning jar.)
  • Carefully pour hot syrup over petals. Let steep until syrup is cool. Mine steeped lightly covered in the fridge overnight due to tiny humans. Strain and enjoy!


Foraging and Production 

Hello folks! Things are crazy busy this year, making it very hard to keep up with my writing. I’m working on getting more time to write. Summer weather showed up a month early this year, combined with the drought we are experiencing has made for some interesting harvesting. The salmonberries were abundant, I have a large bag of them in the freezer that will be turned into jam. The blackberries are COPIOUS!! I want to bring my son to pick them so time will have to be found for that. Current projects include…

I’ve been wanting to make tamales for years now. Maybe months but it feels like years. I haven’t seen corn husks for sale and even if I did I couldn’t buy them in good conscience. I live in a region that produces a lot of corn so I have husks drying in the sun.

Hazelnuts! Or Filberts. I’ve recently discovered they are actually two different types of nut but are so similar to be all but interchangeable. I’m going to identify the wild trees I’ve been collecting from this week. I’ve got about a pound of nuts drying in a cardboard box on my patio. No direct sun but will still get all the warmth.

My foraging haul for the day: hazelnuts and red clover blossoms. The nuts are for eating, the blossoms for tea.


So while I was out walking the dogs I’m boarding with my three year old, my spouse tried to be helpful and turned the oven on for me. He failed to notice the big wooden spoon propping the door open, not only is it how Iet air circulate when drying herbs, it’s also a big warning to not turn the oven on. This was the result.

I was sad. What cheered me though was the fact I found some giant dandelions while I was out. Didn’t get nearly as much root as I wanted but there are lots of tender leaves! It will be dried and added to the “green powder” I’m making. It’s basically just greens you can eat dried, crumbled, then mixed together. I’m not fond of leafy greens, they usually taste like dirt to me or have the texture of dirt. When I saw a post about making your own green powder for smoothies and such I was overjoyed! 



Urban Foraging – Horsetail and Plantain

Had the chance to get some foraging done the day before yesterday. I found some really healthy looking horsetail(also known as foxtail) and two varieties of plantain. I will be testing it’s medicinal and non-medicinal qualities so there will be a post on scrubbing pots with them!

  • Horsetail, Foxtail: Equisetum
  • Narrow Leaf Plantain: Plantago lanceolata
  • Broadleaf or Greater Plantain: Plantago Major


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