This year the Herb of the Year, as determined by the International Herb Society, is Rose. I have been working on a post for the herb of the year and realized I have so much information that I could do a week of posts on Roses and their uses as an herb, so I decided to start this week of homage on Mother's Day.
If you are getting last minute roses for Mom, remember this symbolism (it works great on Valentine's Day too!)
Red Roses Symbolize: love and remembrance
White Roses : purity
Pink Roses: happiness
Peach Roses: passion
Yellow Roses: infidelity
I always thought that last was too bad because my mother in law loves yellow roses and as family members we get them for her regularly. They are still uniquely lovely.
|The Rose Garden in 2011 at Cantigny in Wheaton, Illinois|
Looking at a book like Rose Recipes from Olden Times, you get a feel for why the International Herb Society choose rose as the Herb of the Year. for 2012. As a symbol for love and passion it has also been used medicinally and as decoration
Here are just a few possibilities:
Make your own delightful rose massage oil with this simple recipe. Pack 4 cups of fresh scented rose petals into a glass jar. Cover with 1 cup almond oil and let stand for two days. Strain the oil into another jar, pressing the oil from the petals. Discard the petals. Repack the jar with fresh petals, and pour the scented oil over it. Repeat several times, until the fragrance is has reached the desired intensity.
Put 2 cups of scented rose petals into a non-reactive saucepan. Add 4 cups of distilled water, and simmer over low heat until the liquid is reduced by about half. Cool. Strain and discard the petals. If you.d like a stronger scent, repeat, using fresh petals and enough water to make 4 cups. Keep in a spray bottle to use on your hair and skin—even nicer when it's cooled in the refrigerator.
Make this fragrant sugar to sprinkle over strawberries and add to herbal tea. Bruise ½ cup clean, scented rose petals (use a mortar or a rolling pin). Stir petals into 1 cup granulated sugar and store in a lidded container for 3 weeks. Sift the sugar from the petals. Use immediately or store in a clean, dry container.