The Herb of the Year and my How to Eat a Rose book have been getting some good publicity, like this TribLive Lifestyles piece, below. Today I gave an interview on GardenLife Radio talk show, where John, one of the hosts, had just yesterday attended the International Rose Trials in California (sponsored by the World Federation of Rose Societies), and he was impressed with a new rose named 'J.P. Chardonay', a very frangrant hybrid tea to be introduced soon. And a couple of weeks back Felder Rushing interviewed me for his radio show, The Gestalt Gardener.
|Click on the above picture to read the text.|
|Climbing 'Josephs' Coat' is pleasantly fragrant.|
This rose, above, caught my attention when I visited the Luther Burbank home in Santa Rosa, CA recently. Joseph's Coat was a favorite rose from my childhood and the Climbing Joseph's Coat was introduced just a big after the bush variety, as I recall. While Burbank did a great deal of work with roses and the rose cousin, apples, I don't think he had anything to do with this particular rose. The rose is pleasingly fragrant and the many colors of reds, yellows and pinks on the plant make it a good choice for culinary uses.
|Fragrant bouquet of David Austin roses.|
|'Perfume Delight' Hybrid Tea|
|Rose sandwiches at the Herb Society of America conference; photo courtesy of Susan Belsinger.|
|Rose salad, served in a homemade cracker bowl.|
How to Eat a Rose).
Rose and Basil Pesto
2 cups fresh basil
1 cup fragrant rose petals
3 cloves garlic
1/2 cup pine nuts (I prefer walnuts)
3/4 cup extra virgin olive oil
1 teaspoon food grade rose water
1 teaspoon freshly squeezed lemon juice (don't substitute bottled juice)
1 cup Parmesan cheese, freshly grated
1/4 cup Romano cheese, freshly grated
Peel and coarsely chop garlic, then add rose petals, basil, nuts and olive oil in food processor. Pulse blend until everything is well pulverized.
Add remaining ingredients and mix well. This can be stored for up to 4 days in the refrigerator.
|This is a simple appetizer; my Rose Dipping Sauce with tart apples. Photo courtesy of Susan Belsinger.|
If you missed it, here's my how-to video on my YouTube channel for making Rose butter.