Inspired by Erin’s Farmhand/Eatwell Dinner

People ask me all the time what they can do with Rose Geranium.  Today I would like to suggest putting a few stems (washed first, of course) right into a cup or two of heavy cream.  Let it sit for a few hours, or over night.  Remove the Rose Geranium, add sugar if you like, and whip.  Serve this delicate rose scented cream with peaches or apricots that you have macerated with a little sugar to make them nice and juicy.  Erin did this with our Lemon Verbena and served it with biscuits and berries.  Rose Geranium will work for this exceptionally well.