Fresh Ideas: Peas and Rose Petals

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We got a good deal of rain last week, as well as a break from the terribly hot weather we’d been having. My garden is humming along…

…and I am now able to create entire salads from my homegrown produce.

To make this salad I used a mixture of greens (green and red head lettuces, spinach, and an Asian green called purple pak choi), sliced peas, and chopped basil; I garnished it with rose petals.

Rose petals are edible, but you should only eat them if you grow them organically. How strong the flavor of the petals is really depends on how fragrant your roses are… I didn’t add a lot of them to the salad, just enough to give it some lovely color and a little of their floral taste.

I used a simple dressing featuring homemade yogurt and honey, and I dressed it pretty sparsely. I like how the lightly sweet dressing tempers the slightly bitter greens, but if you prefer a olive oil and vinegar-based dressing, feel free to use that instead.

Garden Pea and Rose Petal Salad Recipe


Note that 1 handful = approximately 1 cup
Serves 1-2

  • 1 handful of green leaf lettuce, cleaned and torn into bite-sized pieces
  • 1 handful of red leaf lettuce, cleaned and torn into bite-sized pieces
  • 1 handful of purple pak choi or other dark greens, cleaned and torn into bite-sized pieces-optional
  • 1 handful of fresh spinach, cleaned and torn into bite-sized pieces
  • 1 handful of fresh basil, minced
  • 10-15 fresh sugar snap peas, ends trimmed off and sliced into 1-2 inch pieces
  • rose petals
  • 1 tablespoon organic, plain yogurt
  • 1 tablespoon olive oil
  • 2 teaspoons honey
  • 1 garlic clove, minced


  1. In a medium bowl, mix together the greens, the basil and the sliced peas. Toss in a few rose petals, too, but keep most of them for garnish.
  2. In a small bowl, whisk together the yogurt, the olive oil, the honey and the garlic. Pour over the salad and toss well. Garnish with the rest of the rose petals.

–Winnie Abramson writes the organic gardening and food blog Healthy Green Kitchen.

Photo credits: Winnie Abramson


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