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Harvesting Anchorage: Rose and rhubarb cookies (and a Rose Collins)

As part of my personal challenge to forage at least one edible plant a month this summer in Anchorage, I decided to revisit wild rose petals. Several years back I collected these perfectly pink petals and made a just-OK jelly out of them. Thing is, I don’t eat jelly. I’m not a toast and jam kind of gal, I guess.

This time I opted to make rose petal syrup. It was easy to prepare and resulted in a gorgeous pink concoction that tasted as good as roses smell.

Harvesting Anchorage: Wild Rose and Rhubarb Cookies | A recipe from Alaskaknitnat.com
You can find wild roses just about everywhere in Anchorage in June. This bush is on the on-ramp to the Seward Highway.

Harvesting Anchorage: Wild Rose and Rhubarb Cookies | A recipe from Alaskaknitnat.com

The wild roses are in full bloom here in Anchorage and it’s hard not to find them. I picked petals on the side of the highway, on my street and in my back yard. They have been in bloom since the first week of June and will probably be around for another week before they fade, fall and begin to turn into rose hips (and that’s another foraging adventure!)

Rose Petal Syrup 

Harvesting Anchorage: Wild Rose and Rhubarb Cookies | A recipe from Alaskaknitnat.com

To make one bottle of syrup I collected about 2 gently packed cups of petals. Be ready to encounter some caterpillars, bugs and spiders (I lost about a cup of petals when I spotted an arachnid creeping around my collecting jar).

Harvesting Anchorage: Wild Rose and Rhubarb Cookies | A recipe from Alaskaknitnat.com

I followed this recipe from Nitha Kitchen to make the syrup.

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