rose-hipsThe rose, often called the queen of the flowers, has more to offer than beauty. Medical Herbalist Karina Hilterman expounds its medicinal values.

Rose, a beautiful, fragrant flower whose blooms inspire many a poem of love and romance.

Roses have medicinal properties, so they can be called a medicinal herb. Until the 1930s they were still considered an official medicine by doctors for both internal and topical treatments.

Roses have medicinal properties, so they can be called a medicinal herb. Until the 1930s they were still considered an official medicine by doctors for both internal and topical treatments.

The use of roses in cosmetics is according to fossils dates back to the age of 35 million years. In ancient Egypt, they boiled down the roses and use them in balsams and perfume oils. In an effort to dazzle his loving Marco Anthony, Cleopatra filled her rooms with roses whenever he arrived. An enormous public rose gardens have been built by Ancient Greeks and Romans. Roses were however  privilege of Persia, where they began with its distillation. Rose oil called also attar of roses, was used to make rose perfumes.

A wide range of flavonoids, fruit sugars (including fructose, glucose, maltose), a wide range of amino acids, essential oils including citronellol, geraniol, eugenol, nerol and phenyl ethanol.

Vitamins A, B1 (Thiamine), B2 (Riboflavin), B3 (nicotinic acid ), B6 (pyridoxine), B7 (also known as niacin or Vitamin H), B9 (folic acid) C, D, E, and K. Minerals potassium, calcium, magnesium, iron, zinc, sodium, copper, iodine, chromium, nickel. Also tannins and a wide range of enzymes, which assist digestion.

Essential oil of rose contains a range of volatile oils that include geraniol, nerol, citronellol, farnesol, linalool, Limonene, 1–p–menthene, myrcene, pinene, rose oxide, tannins, organic acids, beta–carotene, cyanin, resin and waxes. The constituents may vary with differing varieties of rose species.

Here are a few examples of cooking with rose petals to inspire your culinary creativity:

• Rose tea: Dried rose petals or rose hips can be steeped in hot water to make delicate rose tea.
• Rose-infused beverages: Rose petals can add a subtle floral taste to lemonades, juices and iced tea. Simply muddle fresh rose petals to release the flavor, and stir them into a cool, fruity beverage. Rose petals can also be frozen into ice cubes for a beautiful and delicious punch.
• Rose simple syrup: Mix equal parts sugar and water in a saucepan and bring it to a boil. Stir continuously until the sugar is completely dissolved. Reduce to a simmer and stir in dried or fresh rose petals. Remove the mixture from the heat and let it steep for about 10 minutes. Strain out the rose petals with a fine sifter, and allow the syrup to cool. Rose simple syrup is delicious in cocktails, tea and lemonade.
• Rose sugar: Chop up one-half cup of rose petals and mix them with two cups of sugar. Pour the sugar into a covered tin and store it in a cool, dark location for about one week. Sift the sugar through a sieve into a clean glass jar to remove the petals. A few of them can remain. This floral sugar is perfect for tea or to sprinkle on top of sugar cookies.
• Candied flower petals: Candied flower petals are perfect as an edible garnish for cakes and desserts or simply a sugary after-dinner treat. This recipe can be made with roses or any other edible flower. Paint each petal or flower with gently beaten egg whites, then dip it in granulated sugar. Lay the petals on wax paper to dry until hardened.