If you have done much Middle Eastern cooking you may come across the spice mix ‘ras al hanout’. Its base is dried rose petals and this is how to make it.
Take a large handful of wild rose petals and dry them (over a couple of days in the airing cupboard, or overnight by the side of an ember fire). Make sure they are completely dry (but not cooked!).
Into a large dry pan, put 2 broken cinnamon sticks, 1 tsp cloves, 1tblsp coriander seed, 1 tblsp fennel seed, 1 tblsp mustard seed, 12 cardamon pods, 3 star anise 1tsp ground alspice, 1tsp black peppercorns. Heat gently until seeds start to pop, tossing gently to avoid burning. When cool grind in a pestle and mortar and mix with the rose petals. It will keep for a couple of months, but best used in that time.