Wild Rose Petal Smoothie

By Miwa Hiroe

I’ve been savouring wild rose season. I don’t know if there are more flowers than usual or if we’ve just gotten enough rain to sustain their blooms longer than last year, but they seem particularly plentiful. I picked some petals the other day and left them to dry on the kitchen counter because I didn’t know what else to do with them. The next morning my kitchen smelled like I’d imported the best part of my nature walk inside. It was worth picking them just for the fragrance, but I was thrilled when I stumbled across a Wild Rose and Mint Lassi while flipping through “The Boreal Herbal”.

Rose flowers are a renowned moisturizer ingredient because of their emollient qualities. Even when applied directly to skin irritations, petals help to reduce heat and inflammation. They are also edible and make a gorgeous garnish on salads and cakes. When picking roses, leave one or two petals behind on each flower to ensure that the flower is pollinated (which will allow a hip to develop later on).

I’m lucky enough to have wild mint growing down the lane from my house, but it transplants easily to a garden (sometimes too easily. It’s good to give mint boundaries). Mint leaves aid in digestion and circulation, and is a great flu remedy, reducing mucus and lowering fevers. Mint is also useful during menstruation, relieving cramps and nausea, and deflecting headaches and “thought congestion”.

This smoothie recipe has been adapted from the Wild Rose & Mint Lassi in “The Boreal Herbal”.

Wild & Cooling Petal Smoothie:

¼ cup plain yogurt

½ cup millet milk (or milk of choice)

1 ½ cups ice, crushed

¼ cup mint leaves, chopped or torn

½ cup rose petals

1 tsp. lime juice

3 Tbsp. honey or syrup

 

Blend and Enjoy!

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