Rose Lattes

Even though wild beach roses are beautiful plants that provide medicine, they are not supposed to be here. They will always have a place in my apothecary, but they are causing damage to local ecosystems. Those that fail to recognize this and instead insist that these plants belong here are perpetuating colonial harm to the land. It is ok for us to love them, but it is not ok to plant, propagate, or spread them on purpose.

A year or so ago, I went to Remi Flower & Coffee Shop in Manhattan and had the most delicious coffee of my entire life. I had a rose flavored soy latte, and I’ve thought about it frequently ever since. On Valentine’s Day this year, I recreated it with dried wild beach rose petals that I foraged and dried in June. Infused in a french press with decaf coffee, and frothed soy milk sweetened with agave, this felt decadent and was the perfect way to add a special extra touch to an afternoon pick me up.

In coastal northeastern United States in June, abundant wild beach roses (rosa rugosa) perfume the air and dot the coastline with millions of pink and white blooms. They arrive in time for the solstice, and are a joyous symbol that summer really is here.

For most people, roses are associated with romance - to be gifted on Valentine’s Day, or scattered on bedsheets. Roses are romantic, sure, but they’re also so much more. The cultivated roses sold in flower shops are really watered down versions of their wild counterparts. When selectively breeding for larger flowers and more petals, you lose scent and flavor and nutrition.

Rose is beautiful and associated with femininity. She is also resilient, impossible to eradicate, and protects herself and her community (woodland creatures like rabbits and deer who find safety in her thorns). What wild beach roses lack in petals, they make up for in strength and fragrance. Having strong, grounded roots in loose sand isn’t easy. Keeping your flowers in the face of harsh, salty coastal wind isn’t easy. Rosa rugosa adapts and thrives in harsh environments. There are many lessons we can learn from rose.

They seem like they belong, too - there’s so many of them, and they have taken root in the harsh coastal environment with ease. Unfortunately, these gorgeous edible flowers that dominate our coastline are not only non-native, they are invasive. They spread rapidly and aggressively, crowding out important native plants like dune grasses. For us, that means we can harvest with abandon, picking and preserving roses to our hearts content.

Rose Latte Recipe

Ingredients:

• Coffee or espresso

• Rose - petals, extract, or both

• Non-dairy milk of choice (we use soy)

• Optional: Sweetener

  1. Brew a strong coffee or espresso, with the rose petals mixed into the coffee grounds

  2. After pouring the coffee in mugs, add rose extract, if using, and mix it in

  3. Froth your milk with a little sweetener, if you’re using

  4. Serve and enjoy!

The memorable rose latte!