rose flower

A rose is a flower to which it is virtually impossible to remain indifferent. Refined petals combined with sharp thorns, enchanting aroma, incredible color scheme turn this flower into a real queen among its kind. ^[1].

For the first time, the rose began to be cultivated in ancient Rome. It is curious that it was grown in special gardens intended exclusively for plants that had not decorative, but quite practical purposes: spices and medicinal herbs. In the XNUMXth century, the court physicians of the Carolingian dynasty treated the rose exclusively as a medicinal flower.

At the end of the XNUMXth century, tea roses became known. It was during this period that flowers were brought to Europe from Asia, the aroma of which resembled the smell of tea. The so-called tea roses quickly gained recognition due to their healing properties and amazing beauty.

General characteristics

The beneficial properties of both ordinary and tea roses are primarily due to the presence of a high concentration of essential oil in flowers. Rose oil claims to be one of the most valuable in the world. It is widely used in perfumery and cosmetology. At the same time, rose oil made in Bulgaria is considered to be of the highest quality. In this country, there is the so-called Rose Valley, where a special oilseed variety of this amazing flower is grown. ^[2]. An interesting fact: to get just one gram of rose oil, you need to process more than thirty kilograms of petals.

Rose essential oil has a slight sedative effect, but at the same time it sharpens cognitive abilities, relieves fatigue, and helps to concentrate. In addition, it increases the regenerative properties of the skin, helps relieve irritation and stops inflammation.

If we talk about the use of roses in cooking, then the first thing we remember is rose jam. A healthy sweet, which is known under the romantic name “Women’s Revenge”, not only has a great taste, but also has healing properties. Jam from the queen of flowers helps to cope with stomatitis, its use is indicated for sore throats. However, the use of roses in cooking is not limited to making jam. It is the raw material for the preparation of rose water, which is part of the sherbet and other desserts. Specially processed rose petals are used to add flavor to baked goods, to decorate cakes, to give an unusual taste to sweets, and so on.

One of the most pressing questions often asked by nutritionists is the following: which varieties of roses are edible? The answer to this question is quite simple. Conditionally edible, that is, those that can be eaten without negative health effects, are all varieties of the flower. However, this does not mean at all that you can use the flowers bought at the nearest store to make jam. Most roses grown for ornamental purposes are treated with special chemicals to help keep them looking good. The use of these flowers for the preparation of desserts, jams or for medical purposes is fraught with very unpleasant consequences. Therefore, when we talk about varieties of roses that are used in medicine and cooking, we most often mean a tea rose. ^[3].

The tea rose is a special species, the beauty of which can strike even the most sophisticated gardeners to the very heart. Its distinguishing feature is a very intense aroma and flowers of unusually large diameter, which may seem prohibitively large against the background of thin stems and graceful leaves. In Europe, the tea rose appeared relatively recently, although the history of human interaction with this plant is rooted in the distant past.

A bit of history and geography

China is the birthplace of the tea rose. This flower came to Europe only in the XNUMXth century. It was brought from China by ships of the East India Company, which were called tea clippers, since their main purpose was to deliver tea to the Old World.

English gardeners, captivated by the beauty of the flower, began to actively cross the tea rose with local species. Their goal was to obtain hybrids that could easily withstand the cold European climate and temperature changes. As a result, many so-called hybrid tea varieties were bred, which were also included in the Tea rose species. At the same time, the plant, despite all the efforts of breeders, still remained unusually sensitive to heat, therefore it is rarely grown in open ground.

There are three versions as to why the tea rose got its name. The first theory relates this to the fact that the flower seedlings were transported on ships that brought tea to Europe. The second version sees in the aroma of this plant a resemblance to the smell of freshly brewed tea of ​​elite varieties. Finally, the third, most romantic theory says that the half-open flower resembles a Chinese tea bowl with its outlines.

Tea rose in Asia is found even in the wild: in the mixed forests of China, Thailand, Vietnam and Myanmar. There are four varieties of wild flower, but all of them are in danger of extinction.

Botanical characteristic

A tea rose can be both undersized, from half a meter in height, and curly, reaching more than two meters. The stems of the flower are very thin, but strong. The leaves of most varieties are oval in shape, and also have a noble dark green tint.

Tea rose flowers can appear disproportionately large against its stems and leaves. The shape of the buds in different varieties varies: they can be round, elongated or slightly pointed. Each tea rose flower has about sixty petals, which is why they are so incredibly lush.

The color range of tea roses is incredibly wide – the efforts of breeders are affecting. However, a soft pink shade is considered classic, in which there are peach and beige notes. When the flower is fully opened, a yellow core is visible in its middle.

Species and varieties

It should be noted that modern tea rose varieties are very different from their ancestors. Due to the efforts made by breeders, the flowers have become slightly more resistant to climatic conditions: their branches have become thicker and stiffer, and the leaves are larger and leathery. The hue of the buds also varies. Modern tea roses can be not only pink or yellow, but also white, red, and orange. However, most varieties of tea roses have a distinctive pearly hue.

How intense the aroma of the flower is also dependent on the variety. Some have an unusually strong smell, while others have a very light, almost imperceptible aroma.

As a rule, only the most fragrant varieties of tea roses are used in cooking. Many of them were bred by British breeder David Austin. ^[4].

Alan Titchmarsh. This rose has very large double flowers with pink-lilac petals. It has an incredibly long flowering period. A feature of this flower is a very sweet and rich aroma, in which there are light citrus notes. Connoisseurs say that the smell of this rose is reminiscent of the aroma of those ancient Chinese varieties that once arrived in Europe on tea clippers. Most often, this variety is used to make liqueurs and jams.

Christopher Marlowe. This rose has pink-orange flowers, which are collected in lush inflorescences. It is noteworthy that they do not fade in the sun, retaining their brightness to the end. Their aroma is very intense, reminiscent of the smell of tea with citrus notes.

Abraham Darby. This is a chameleon rose. Her flowers are very large, peach-apricot hue, have the ability to turn pink if the air temperature drops. The buds have an intense fruity aroma with hints of strawberries.

Gertrude Jekyll. The flowers have petals of a rich pink hue with an incredibly strong smell. As a rule, it is this variety that is used to make jam. It is also a raw material for the production of perfumes.

Gentle Hermione. Flowers are distinguished by a delicate pink hue and extraordinary tenderness. They are actually transparent, but this fragility is deceptive: in fact, even a downpour cannot damage them. Their aroma is very rich, with a barely noticeable presence of myrrh.

blue moon. These are incredibly large flowers of pale lilac color, distinguished by a silvery sheen. This variety is used to make liqueurs. ^[5].

Chemical composition and calorific value

The energy value of tea rose petals is practically zero. It is only 5 kcal per 100 g of product. However, at the same time, fragrant buds are a real storehouse of useful substances.

So, tea rose petals contain vitamin C, which strengthens the immune system and regulates the blood formula; vitamin K, which normalizes the process of blood clotting and helps prevent osteoporosis; B vitamins, which are responsible for energy metabolism in the body, increase resistance to viruses and bacteria, and also support the activity of the digestive system ^[6].

If we talk about macro- and microelements, then in the petals of a tea rose a large (and best!) part of the periodic system of Mendeleev is represented. They contain calcium, which is responsible for the condition of bone and dental tissue; potassium, which normalizes the activity of the heart muscle; copper, which helps to cope with depressive disorders and chronic fatigue syndrome; as well as iodine, which increases the elasticity of the walls of blood vessels and normalizes the functioning of the thyroid gland. Rose petals also contain iron, which is involved in the synthesis of hemoglobin; magnesium, which has a vasodilating effect, which also helps to cope with stress; and selenium, which is known for its antitumor properties and is involved in the synthesis of a number of enzymes and hormones ^[7].

In addition, the chemical composition of tea rose petals contains zinc, phosphorus, manganese, molybdenum, vanadium and silicon. Zinc helps maintain healthy hair and nails, it is also necessary for the body to properly absorb B vitamins. Phosphorus increases cognitive abilities, is involved in energy metabolism, and is responsible for muscle condition. Manganese is involved in the synthesis of cholesterol, and is also a prophylactic against fatty liver and the development of diabetes. Vanadium normalizes the blood formula, and also helps to reduce the level of “bad” cholesterol. Molybdenum is an effective remedy for preventing the development of gout, as well as a participant in the synthesis of a number of vitamins and enzymes.

Also in the chemical composition of rose petals there are citric and malic acids, tannins, resins and, of course, essential oil, which has an incredibly large list of useful properties. ^[8]. It is able to stimulate the immune system, improve the condition of the endocrine glands. Essential oil also normalizes the state of the gastrointestinal tract, eliminating the manifestations of dysbacteriosis.

It is also useful for nervous tension, because it helps to calm down and relax, prevents migraines and spasms of cerebral vessels. ^[9].

Useful Properties

The unique chemical composition of tea rose petals gives them a wide range of beneficial properties. Here are just a few of them:

1. Increasing the overall resistance of the body, its ability to resist bacteria and viruses.
2. Normalization of the work of the organs of the gastrointestinal tract. Means based on rose petals not only nullify inflammatory processes, but even promote the healing of ulcers in the digestive tract. ^[10]. They help get rid of lazy bowel syndrome and improve the liver. ^[11]. There is also a slight choleretic effect.
3. Help in the fight against insomnia, getting rid of nervous strain. Bath with rose petals has a relaxing effect, relieves muscle spasms. If you find yourself in a situation where you are forced to constantly exist in the mode of intellectual and emotional overload, periodically arrange yourself an unloading by inhaling the aroma of rose oil.
4. Treatment of colds, relief of inflammatory processes in the respiratory tract and oral cavity. Rose petal jam is recommended for sore throat, pharyngitis, periodontitis and stomatitis.
5. Improving the condition of the skin and hair. Rose petals have bactericidal properties, helping to heal wounds and get rid of acne. When using preparations based on this vegetable raw material, the skin becomes velvety, becomes more tender, and its tone improves. In case of allergies or mosquito bites, it is enough to apply fresh rose petals to itchy places, after kneading them in your fingers, the burning sensation and irritation will disappear.
6. Normalization of the monthly cycle in women. Rose petal remedies are useful for heavy and painful periods.
7. Removal of excess fluid from the body, which helps to unload the kidneys. This way you can get rid of edema ^[12][13].

Not only rose petals have healing properties, but even their aroma. Breathing rose essential oil is indicated for angina pectoris and tendencies to heart disease. In this case, you can wear a ceramic medallion around your neck, in which a few drops of rose oil are placed.

Also, inhalation of rose oil helps to stop the symptoms of vegetative-vascular dystonia: dizziness, sudden attacks of weakness and nausea, panic attacks. To do this, you need to take slow and long breaths, inhaling the healing ethereal vapors as deeply as possible.

We are all familiar with the “grandmother’s” recipe in case of diseases of the upper respiratory tract – to breathe over a pan with boiled potatoes in their skins. However, few people know that with bronchitis and tracheitis, steam inhalations can also be done with rose petals.

With neuralgia, rose water helps – an infusion of rose petals ^[14]. It is applied to the area of ​​the skin where the person experiences pain. Also, compresses with rose water are useful for sciatica and osteochondrosis.

Cooking application

In cooking, tea rose petals have also been in demand since ancient times. There are many ways to use them. Fresh petals are used to decorate cakes and desserts. They are dried, soaked, they are used to make jam, honey, as well as liqueurs and tinctures.

Candied rose petals are especially popular. They can act as an independent dessert, as well as an exquisite decoration for other dishes.

Rose petals are also added to black tea to give it a spicy flavor. In some countries, tea rose is used as a raw material for an independent drink. It has a pleasant, refreshing taste, as well as a very specific tart aroma.

And, finally, all of us have been familiar with rose petal jam since childhood – an exquisite delicacy that can satisfy the most demanding taste. Also, jelly and marmalade are prepared from tea rose buds, and cottage cheese and yogurts are flavored with rose water.

True culinary professionals know that using rose water and petals is not at all as easy as it might seem. It only takes a little overdoing with the essential oil of the queen of flowers, and the dish turns into something with a suffocating aroma, reminiscent of expired perfume.

It is necessary to consider what ingredients the tea rose is combined with:

1. Rose water adds zest to dishes high in chocolate, coffee, and citrus zest. It also goes well with bitter spices, in particular, with cloves. In Spain, Ahoblanco, a sweet soup made with rose water, is very popular, to which honey and ground almonds are added, and served with grapes and melons.
2. Roses with almonds are another popular combination. So, in France, Orgeat almond-pink syrup, which tastes like amaretto, is widely represented on store shelves. Use it to make cocktails. And in Iran, almond slices soaked in rose water and rolled in sugar are one of the main holiday treats.
3. Melon pulp in pink syrup is a popular delicacy in India. Before serving a delicacy, it is kept in the refrigerator for some time.
4. The bitter aroma of coffee will partly muffle the sugariness of the rose, so in the East, Turkish delight prepared with rose water is often served with an invigorating drink.
5. A few drops of rose water can be added to apple desserts. Their taste will become more saturated, and the aroma will play in a new way.
6. Roses and cucumbers are an odd combination that is nonetheless very popular in the UK. A cocktail is prepared there, to which sliced ​​​​cucumbers and rose water are added. It is believed that this is a tribute to the traditions of the Victorian era, when sandwiches with slices of fresh cucumbers were served at picnics in the garden.
7. A few drops of rose water added to lemonade will allow this drink to sparkle with new colors.
8. Chocolates with pink fondant, chocolate ice cream in rose water sauce are another very winning combination.
9. Cardamom, pistachios and rose water – a combination that will turn even an ordinary ice cream into an exquisite dessert that can satisfy even the most picky gourmet.

How to pick a tea rose

Tea roses are best picked by yourself. They do this at the moment when the bud has not yet fully opened, in other words, the golden core should not be visible.

Collect petals only in dry weather. There should be no dew or raindrops on the petals. At the same time, it is best to go “hunting” for a tea rose at dawn: at this time, its aroma is most intense.

Correctly collect a tea rose as follows: holding the flower, cut off the stem at a distance of at least half a centimeter from the base of the bud.

How to dry and store

In the event that it is not necessary to use fresh tea rose buds, they are dried quickly so that they do not lose valuable essential oil.

The most convenient option is to disassemble the bud into petals, which then need to be laid out on paper in a thin layer so that they do not touch each other. After that, the rose must be covered with another sheet of paper. It will dry completely in 3-4 days.

Immediately after the petals are dry, they are placed in a jar and sealed tightly. The duration of their storage should not exceed one year.

Preparing rose jam

To prepare fragrant rose jam, you will need the following ingredients: 600 g of sugar, 300 g of fresh rose petals, and 6 glasses of water.

Sort the petals and wash. Dry them on a towel, then place them in a bowl and sprinkle with two tablespoons of sugar.

Rub the petals thoroughly with your hands and pour the juice into another bowl.

Bring the water to a boil and add the remaining sugar to it. Mix thoroughly and, without stopping stirring, boil for two minutes. After that, strain and refrigerate.

Pour the petals with the prepared syrup. Bring to a boil over high heat. Then reduce the fire to a minimum and boil for six minutes, stirring and removing the foam.

Add the juice of rose petals to the jam and boil for another quarter of an hour until the syrup thickens.

Making tea from rose petals

A drink made from tea rose petals can claim to be one of the most popular flower teas. At the same time, raw materials can be used both independently and for flavoring ordinary black tea.

In the event that you need to “recharge”, you are tired, cold and tired, prepare tea from rose petals. Very gentle sweetish taste and bright aroma will help you relax.

Also, rose petal tea is an excellent antiviral agent, helps relieve stress, and normalizes digestion.

To make rose petal tea, pour two teaspoons of fresh or dried rose petals into boiled water. Please note that its temperature should be no more than 80 degrees. After 5 minutes, the tea is ready to drink. Sugar is usually not put in it.

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