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- 1). Harvest the rose petals when they're in peak condition, preferably early in the day before the heat and light diminishes their natural oils. Rinse the rose petals under cool water then let them dry on a paper towel.
- 2). Put the rose petals onto a drying screen, making sure none touch. Any fine screen works as long as it's elevated from the surface of the counter. Leave these for 48 hours in a cool, dry, well-ventilated area.
- 3). Transfer the rose petals to a cookie sheet, again making sure they do not touch. Put these in the freezer. Within 24 hours the petals will be fully frozen.
- 4). Place the rose petals in a freezer-safe food storage bag, taking care to get out as much air as possible. If you have a food sealer, put a small bundle of paper towel into the sealing bag before extracting the air. That will keep the petals from getting crushed.
- 5). Label and date the bag of petals using permanent marker. They're now ready to use any time you wish--just defrost them first.
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