Say it with flowers! Whether it is a gorgeous bouquet or a fragrant recipe, flowers speak in a very specific language.
I have been eating flowers since my childhood. I also grow edible flowers for my raw recipes. They attract bees and add beauty to my own personal space.
For this fragrant vinaigrette I used my own Renée van Wegberg rose. If you intend to try this recipe, only use edible roses. There are a few garden varieties that are edible. Just make sure the roses are not sprayed with chemicals. You can also use wild growing rosa damascena.
Ingredients:
- 2 Tbsp minced rose petals (1 edible rose)
- 1 tsp minced flat leaf parsley
- 2 small mint leaves, minced
- freshly pressed juice of 1/2 lemon
- 1 Tbsp champagne vinegar or raw apple cider vinegar
- 1 tsp raw honey or any other liquid sweetener
- 1/4 cup virgin olive oil
- Celtic sea salt and freshly ground black pepper
Method:
- In a small bowl whisk all ingredients into a smooth vinaigrette. Adjust the taste as needed.
- Transfer the vinaigrette into a small jar. Close the jar tightly and place it in the fridge for 3-4 hours or overnight. Allow the flavors to mingle. (The solids will fall to the bottom of the jar.)
- When you are ready to serve your salad, take the jar out of the fridge and simply shake it lightly for the ingredients to combine again but if you have the time, transfer the chilled vinaigrette to a bowl and whisk it to emulsify. Enjoy it in good company on a salad made with a variety of crispy garden greens.
In radiant health, passionately raw - Dominique
Dominique Allmon©2026