Rose Petals - Dust & Leaves Free
Rose petals are used for their floral aromas, as well as a form of decoration. They appear in sweet and savoury recipes – particularly in Persian dishes, where meats such as quail are traditionally accompanied with rose petal sauces.
COMMON NAME Standardized: Cabbage rose Other: Provence rose
BOTANICAL NAME Rosa centifolia Plant Family: Rosaceae
OVERVIEW The rose has been valued for its beauty and its perfume for thousands of years. Because rose oil deteriorates rapidly with exposure to sun and wind, the content is highest on the first morning when the flower opens. Edible Rose petals picked for distillation are picked manually, day by day, at or just before sunrise.
CONSTITUENTS The distinctive scent of the rose derived from acyclic monoterpene alcohols, geraniol (up to 75%), citronellol (20%) and nerol (20%), and long-chain hydrocarbons like nonadecane or heneicosane (up to 10%). An important trace component of rose oil is beta-damascenone. Even though this chemical makes up only 0.01% of the weight of the rose, its presence or absence determines the appeal of the rose.
PARTS USED
Rose Petals
TYPICAL PREPARATIONS
Uses are very numerous and can be administered as a tea, cake decoration, rose water, rose oil, tincture, infusion, tea, tea blend ingredient or as ingredient of your tasty dishes!
PRECAUTIONS Specific: No known precautions.
General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.
For educational purposes only This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.
