The flower of love has always been omnipresent in art and song, in poetry and novels, in healing and cosmetics. The pleasures of the body are not a modern invention; they were once widespread across the globe. Cooking with rose petals and the basics made from them, such as rose water, rose vinegar, rose oil, rose syrup, and rose schnapps, is a matter of the senses and the palate, lasting more than just one summer. A rose lassi as a pick-me-up, rosy cream cheese balls for an appetizer, pasta with rose pesto as a main course, and rose zabaglione for dessert can serve as an introduction to the flavor worlds of fragrant and vitamin-rich roses. And when the blooming season is over, we can look forward to the rose hips, which are excellent for desserts and preserves.