The Essential Rose

Rose petal recipes

Capture the taste of summer. Berrin Torolsan suggests recipes using rose petals and rose water.

No flower has a more distinguished culinary history than the rose. To capture its elusive fragrange, people have infused scented petals in sugar, honey, wine, oil, vinegar, syrup, milk or plain water.
More cookery features

Other Highlights from Cornucopia 2
  • The Road to Godhead

    With his victory against the Persians at the Battle of Issus, fought in 333BC on a plain in southern Turkey, Alexander the Great changed the course of history and started his transformation into demi-god. But his troops endured a hellish march to get there. Critic and art historian Brian Sewelll tried to retrace the Macedonian conqueror’s arduous route to the battlefield. Photographs by David George

  • A Marvellous Bright Eye

    Freya Stark made her name with her vivid writing about Persia and the Arab world in the Thirties. After the Second World War, already fifty-nine, she started tracing Alexander the Great’s route through southern Turkey. Molly Izzard, her biographer, recounts the discomforts and discoveries of her five punishing journeys


  • Byzantine Romantic

    Linda Kelly tells the story of André Chénier, father of French Romantic poetry, who was born in Galata, the Genoese quarter of Istanbul. Executed during the Paris Terror, Chénier produced some of the most moving documents of the Revolution


  • The Bee-Keepers

    In the sweetly scented forests of Turkey’s Aegean coast, bee-keepers and their families harvest the royal jelly once sought after by sultans. The late Rosemary Baldwin, herself a royal jelly enthusiast, revisted the fruitful hives of Samsun Dağı, ancient Mount Mycale


  • The Orientalist’s Rug

    A favourite decorative prop of Orientalists in the 19th century, the Oriental carpet was often painted with extraordinary realism. By Penny Oakley

More in the Guide
Buy the issue
Issue 2, 1992 The Essential Rose
£50.00 / $65.80 / 406.70 TL