Rose petals -- at least from the rose i'm eating -- are broadly like flimsy lettuce. It's not a tea rose; those might have a different texture. (I'll share a photo on Friday, probably.) This rose smells heavenly, but it is hard to pick that scent or flavor out in the salad for me. Mostly, the color is a delight. The best way i have found so far to extract is a long steeping in the fridge: one rose and some spearmint to make a refreshing tea. The rose seemed stronger a few days in. I might try a more intentional long steep and then see about making a rose syrup that way.

I will have to look for Japanese pickles!