NOTES from. nature's larder // rose
Recipes and remedies to nourish, heal, and style – September is the month to make rose hip syrup or use dried petals or buds to make a scented hydrosol or crystallised garnishes for desserts or drinks
"What a pother have authors made with Roses! What a racket have the kept! exclaimed Nicholas Culpeper (Complete Herbal, 1653) in tribute to one of the most highly prized plants in herbal history. From the unctuous oleum rosaceum (infused rose oil) of Dioscorides De Materia Medica (AD 50-70), through Midde Eastern preparations for rose water and rose otto (steam-distilled rose oil), to the numerous teas, tinctures, infusions, balms and culinary uses described in todays herbals, the rose’s reputation for healing, beautifying and imbuing with exquisite taste is richly deserved. Particularly in season right now is the rose hip, which can be found in abundance in hedgerows or in thickets. Use it to make batches of vitamin–C rich syrup now to boost your immunity through the colder months ahead.
HEAL
ROSE WATER HYDROSOL
For the sweetest-scented, beautifying, therapeutic or even edible rose water, make a steam-distilled hydrosol in place of a simple infusion, garnering a few drops of rose essential oil in the process.
Makes 1 x 500ml (17ófl oz) hydrosol
5–6 handfuls of fresh or dried, red or pink scented rosebuds – damask rosebuds are ideal
1.5 litres (1ó quarts) distilled water
Ice (preferably in sealed bags)
Rose essential oil (optional)
1 Use pesticide-free, almost-open rosebuds from the garden or hedgerow, or source dried from a store. Remove the stamens, sepals and white sections if necessary.
2 Place a ceramic ramekin upside down in the centre of a large, glass-lidded pan. Add the rosebuds and distilled water until level with the ramekin. Do not over-fill.
3 Stand a bowl on the ramekin. Cover the pan with an upside-down lid. Heap ice (in bags for easy placement) on top of the lid.
4 Heat on low until the petals look spent and the rose hydrosol has collected in the bowl. Replace ice as necessary.
5 Remove the pan from the heat and let the captured hydrosol cool. Carefully decant into a sterilised 500ml (17.fl oz) sterilised, tinted-glass jar or spray bottle.
6 Store in a cool, dark place and use as required. For additional scent and medicinal benefits, add a few drops of rose essential oil.
Other uses
• Make a replenishing face oil of rosehip and avocado oil, plus rose essential oil.
• Calm nerves or lift spirits with a daily tonic of sweet-tasting, homemade rose glycerite (rose petals infused in glycerine).
NOURISH
ROSE HIP SYRUP
Vitamin C-rich rosehips lend themselves to jellies, sauces, soups, seasonings and tea, but rosehip syrup, usually made with dog rose (R. canina) fruits, is the most traditional and quite delicious.
Makes 2 x 250ml (8 fl oz) bottles
1kg (2lb 4oz) topped and tailed ripe rosehips – use dog rose (R. canina) or Japanese rose (R. rugosa)
250g (1 cup) sugar or 175g (½ cup) raw honey
1 Wash the hips, then mince in a blender. Place in a pan with around 1.5 litres (1½ quarts) of water or enough to cover. Bring to a boil, turn off the heat and set aside for 15 minutes.
2 Strain the resulting rob (condensed juice) through a muslin cloth into a jug. Strain again until all irritant hairs have been removed. Compost the hip remnants.
3 Place the rob in a clean pan, bring to a boil and then simmer again until reduced to around 500ml (17½fl oz). Add the sugar or honey. Simmer until syrupy and leave to cool slightly.
4 Decant into hot 250ml (8fl oz) sterilised airtight glass bottles leaving a 1cm (½in) gap at the top. Seal with a bung.
5 Store in the fridge unopened for 3 months, opened for 3–4 weeks. Take 10ml (2 tsp) of immune-boosting syrup once or twice a day or add 15ml (1 tbsp) to 250ml (1 cup) of just-boiled water for a warming drink.
Other uses
• Use rose-petal-infused honey as a fragrant sweetener for teas or yogurt, or as a treat on its own.
• Combine rosewater with cardamoms, pistachios, or oranges for Persian-inspired confectionery or cakes.
STYLE
CRYSTALLISED ROSE PETALS
Take inspiration from Mrs M. Grieve’s ‘Recipe for Crystalized Roses’ in A Modern Herbal (1931) to create attractive decorations for cakes, desserts or drinks. Adapt this recipe for other edible flowers too.
Makes 20–30 crystallised petals
Selection of petals from organically grown roses
1 egg white, lightly beaten
50g (¼ cup) caster or 50g (½ cup) icing sugar
1 Collect rose petals on a dry, sunny day when flowers are fully open. For edible petals, roses must be pesticide- and pollution-free. Remove bugs.
2 Place the egg white in one saucer and the sugar in another. Use tweezers to dip petals into the egg and then the sugar. Use a small paintbrush to get the mixture into folds.
3 Shake off any excess sugar. Leave the petals on baking parchment in a warm, dry place for 24–48 hours until fully dry.
4 Store between parchment sheets in an airtight container. Use as desired.
Other uses
• Shower brides and grooms with fresh or dried rose-petal confetti given to guests in hand-rolled paper cones.
• Arrange single stems or bouquets of highly fragrant roses around the house for their beauty and to lift your spirits.