Saturday, August 11, 2012

Import Blog Herbs Rose

Apr 9, '08 6:59 PM
for everyone

I thought I would expand on roses since we touched upon them a bit on chicken tuesdays.
I love roses, when my allergies and asthma are out of whack I can't handle their perfume smell near me, but when I am good-I can really enjoy their beauty and their aroma.
  I know I am allergic to them on my skin, as about 10 years ago when I was allergic to everything in my body and on it, I tried an expensive brand of facial products from a company in Germany.(don't remember the name of it now, but was recommended for sensitive skin types)  I tried the soaps, lotions, cleaners, toners etc for my face, and I had an extreme allergic reaction to all the products.  So, be careful if you have allergies and make sure you can handle them.
   I have been making my own rose water here with the very aromatic and wild Missouri Rose. I love it over fruit and a touch in puddings etc. and have had no problem with it that way. I may have outgrown the extreme reaction I had on my skin, but don't want to take a chance.
Sea may have already shared this site with us in the past, but if so worth sharing again
The Garden Path



Roses: The Beloved Herb
By Brenda Hyde

Roses are not only beautiful, but they are a soothing, fragrant herb that we can use in recipes, both culinary and cosmetic. Always make sure you are using an organic, unsprayed or treated rose in your recipes. If you don't grow your own, buy the petals, buds or hips from a reliable source.
You can mix dried rose petals in with other herbs or black teas for a lovely tea. Add them to your bath teas as well, or your recipes for bath salts. The following recipes will also give you ideas for using roses.

Rose Toner

3 1/2 cups witch hazel
1/2 cup dried rose petals
5 sprigs of fresh rosemary Mix ingredients together and blend well. Refrigerate for several hours or overnight and strain. Use to splash on face, or gently put it on with a cotton ball. Keep chilled. Lasts for one week.

Rose Petal Tea

1-1/2 cups fresh rose petals
3 cups water
honey or rose sugar to sweeten Remove the petals from the flower under cool running water. Place the petals in a non-aluminum saucepan. Cover with the water and boil gently for 5 minutes, or until the petals lose color. Strain into tea cups and add honey or sugar to taste. Serves 4.

Rose Petal Sugar

1 cup granulated sugar
2 cups fresh rose petals, minced Combine the sugar and rose petals in a mortar and pestle and pound the roses into the sugar. Place in a covered jar for one week about a week, then sift the rose petals out. Keep in an airtight container.

Rose Tea

1/2 cup tightly packed rose petals
1/4 teaspoon ground nutmeg
1 teaspoon granulated sugar
1/4 orange, peeled and coarsely chopped
1 quart boiling water Place the rose petals, nutmeg, sugar, and chopped orange into a pitcher. Pour boiling water over petals and steep for 5 minutes. Strain. Serve hot or cold.

Oatmeal Rose and Honey Facial

1/8 cup rose petals, minced
1/3 cup oatmeal, finely ground
4 tsp. honey
1 tsp. rose water or 2-3 drops rose essential oil Mix together rose petals, oatmeal and honey until will mixed. Blend in 1 teaspoon of rose water or oils. Apply to your face after washing and allow it to stay on your skin for a 1/2 hour. Rinse your face with warm water.
About the author:Brenda Hyde is a wife and mom to three living in the Midwest United States. She is also editor of
Rose Resources:
Dried rose petals, buds and hips
Honey Perfume Rose (Above)

from here
very good information here on the herb rose
I ran into this pretty site selling antique roses
Very excellent information here, check this site out for sure ,at the end of article they also have a couple recipes

Lavender Rose mist here-and guess by who??
A beautiful blog here with recipes
Here is an excerpt from above blog:
Kathreen's Rose Petal Ice Cream
  • 2 cups heavy or whipping cream
  • 4 scented deep crimson rose heads
  • 2 large brown eggs
  • 3/4 cup sugar
  • 2 tsp. honey
  • a pinch of ground cardamon or seeds from a few pods
  • 1 cup milk

  1. Put the cream, milk cardamon and rose petals in a saucepan and bring to just below the boil. Remove from heat, cover and leave to infuse until cool.
  2. Whisk egg yolks in a mixing bowl until light and fluffy, 1-2 minutes. Whisk the sugar and honey a little at a time, then continue whisking until completely blended.
  3. Strain the rose-infused milk into the egg mixture and return to the sauce pan or a double-broiler. Cook very gently until slightly thickened, but do not let it boil.
  4. Chill this mixture (custard now) and then freeze or process in an ice cream maker. Store in the freezer.
    * Before adding custard mixture to the ice cream maker, I like to add a little rose water and fresh rose petals minced lightly
  5. I love to eat Rose Petal Ice Cream along side soft summer fruits such as raspberries, cherries or strawberries topped with (of course) Rosehip Syrup or more rose petals.
I ran into this excellent site with base recipes with herbs of your choosing. I am going to bookmark this one for later
A beautiful Rose Petal Drink here
and from Food Network-this looked really delicious for a special occaision

Quail in Rose Petal Sauce
Recipe courtesy Aaron Sanchez
2 cups water, plus 1 cup
2 tablespoons butter
2 cloves garlic, minced
1/2 teaspoon aniseed
12 red or pink roses with open blooms, petals removed
1 peeled red cactus fruit or 2 red plums, skinned
12 fresh chestnuts
2 tablespoons honey
Salt and freshly ground black pepper
4 boneless fresh quail
Olive oil

Heat the water to boiling. Meanwhile, melt the butter in large skillet, cook the garlic and aniseed for 5 minutes, and set aside. Put the rose petals and cactus fruit in a blender and puree until smooth and set aside. Cut an "x" over the flat ends of the chestnuts with a knife. Toast the chestnuts in a hot cast iron skillet for 5 minutes. When the shells open, add the chestnuts to the boiling water and cook for 15 minutes. Drain the chestnuts and allow them to cool. Peel the chestnuts, add them to the rose petal mixture, and puree while adding the remaining cup of water, slowly. Reheat the skillet with garlic butter mixture and add the rose petals puree. Simmer for 10 minutes then whisk in the honey, salt, and pepper. Push the sauce through a sieve, into a clean pan, pressing on the solids to extract the juice and some chestnut pulp. Keep the sauce warm. Preheat a grill or grill pan. Drizzle the quails with olive oil and season with salt. Grill the quails until they are medium rare, about 5 minutes per side. Serve with the Rose Petal Sauce.
Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 30 minutes
Yield: 2 servings
User Rating:No Rating

Episode#: MP1B71
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
from here,1977,FOOD_9936_17190,00.html

and to close a recipe for rose petal wine here
Gotta share this one too, will go wonderfully with our rose petal wine

Lavender Rose Petal Cheesecake


Lavender Rose Petal Cheesecake
1 cup Late Harvest Chardonnay or other sweet white wine
2 Tblsp. dried lavender
1 1/2 lbs. cream cheese, softened
1/2 cup + 2 Tblsp. sugar
4 large eggs
1 cup sour cream
Crystallized Rose Petals (recipe to follow)
silver pearls (edible kind, of course)
In a small saucepan, combine the wine and lavender. Bring to a boil and reduce to the consistency of marmalade. Strain and reserve the liquid. Chop the lavender finely if you wish to add it, otherwise it can be discarded. In a mixer, combine the cream cheese and 1/2 cup of the sugar at low speed. Add the lavender liquid (and the lavender if you choose). Mix until smooth. Pour into a buttered 9" springform pan and bake at 325º for 45 minutes. Remove from the oven and let sit at room temperature for 30 minutes. Combine the sour cream and 2 Tblsp. sugar, or more to taste, and spread over the cheesecake. Bake at 400º for 4 minutes. Chill at least 3 hours. Garnish with crystallized rose petals and silver pearls. Crystallized Rose Petals 1 egg white
Rose Petals
sugar Beat the egg white until frothy and brush it lightly onto each rose petal. Sprinkle with sugar and let dry.
from here


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