It can be hard to get enough of roses. We want to smell them, decorate with them, and even eat them. Rose jelly is sweet and floral, and is lovely on buttered bread. Make it with roses you grow yourself to be sure they're chemical free. You will need liquid pectin (to thicken the jelly) and rose water for flavor. These are available in most supermarkets. Refrigerate the jelly in jars for up to six months, or can it to enjoy the scent and flavor of roses year-round.
Fruit juice is a great way to sweeten iced tea brews naturally. The raisins in this recipe also add a natural sweetness. If you can't find raspberry juice, substitute cherry juice. For an easy berry variation, try blackberry leaves with blueberry juice.
We reinvented a classic pastry as an homage to the rose: Pastry cream and whipped cream -- the first flavored with rose syrup, the second with rose water -- are layered in tender pate a choux shells and garnished with petals.
If you can, use arugula leaves from the garden or farmers' market; they are more peppery. Nasturtium blossoms and leaves are both edible. The flowers can be found at farmers' markets and specialty-food stores.