For centuries, the Damascus rose (Rosa damascena) has been considered a symbol of beauty and love. The fragrance of the rose has been captured and preserved in the form of rose water, by an ancient method that can be traced back to biblical times, in the Middle East and later to the Indian subcontinent. Avicenna, an Iranian doctor, is credited with the invention of the process for extracting rose water from rose petals, in the early 11th century.
Damascus roses were introduced into England during the reign of Henry VIII and frequently displayed and scattered at weddings and festivals. Nowadays, they are popular in craft projects and as potpourri ingredients, or used in wedding favors gathered together in organza bags, or favor boxes, replacing the traditional Avola sugared almonds, to make perfumed keepsakes. They are also used to decorate festive tables and as hair decorations when attached to hairpins.
The uses of the dried Damascus rose in beauty products are numerous. Soaking Damascus rosebuds in water for three or four days releases a rose essence, which can be added to bath, or rinsing the hair after shampooing, to leave the skin and hair soft with the fragrance of roses. As the gentlest of all astringents, rose water is often used as toner for fair and dry skin, or as an anti-aging product in facial creams. Damascus rose oil also has therapeutic properties that sooth the mind and helps with depression, nervous tension and stress.
Damascus roses were introduced into England during the reign of Henry VIII and frequently displayed and scattered at weddings and festivals. Nowadays, they are popular in craft projects and as potpourri ingredients, or used in wedding favors gathered together in organza bags, or favor boxes, replacing the traditional Avola sugared almonds, to make perfumed keepsakes. They are also used to decorate festive tables and as hair decorations when attached to hairpins.
The uses of the dried Damascus rose in beauty products are numerous. Soaking Damascus rosebuds in water for three or four days releases a rose essence, which can be added to bath, or rinsing the hair after shampooing, to leave the skin and hair soft with the fragrance of roses. As the gentlest of all astringents, rose water is often used as toner for fair and dry skin, or as an anti-aging product in facial creams. Damascus rose oil also has therapeutic properties that sooth the mind and helps with depression, nervous tension and stress.
Damascus roses are also used in cooking. Rose water and powdered roses are used especially in Indian and Arabic cooking. Rose water is sprinkled on almost all meat dishes; rose powder was added to sauces, yogurts and other desserts. Chicken with rose jam was a valued dish in Persian cuisine. Western cookery today, does not make much use of rose water, but Mediterranean cuisine still favors it, especially in such delicacies as rose petal jam.
Rose water is used in cosmetics for its lovely scent, but also because it has light astringent properties. As the gentlest of all astringents, rose water is often used as toner for fair and dry skin. You must be careful when purchasing rose water to buy only the 100 percent pure form. Often what is available in pharmacies and even some natural food stores is synthetic rose oil and water with preservatives added. Pure rose water is the distilled water of roses. It is usually made by stream distillation and it smells heavenly and tastes delicious.
This recipe is the more traditional way to prepare rose water. Though it’s a little more involved, its fun to do and the results are outstanding. You can make a quart of excellent-quality rose water in about 40 minutes. However, if you simmer the water too long, you will continue to produce distilled water but the rose essence will become diluted. Your rose water will smell more like plain distilled water, rather than the heavenly scent of roses.
Ingredients:
- 2-3 quarts fresh roses or rose petals
- Distilled water
- Ice cubes or crushed ice
1. In the center of a large pot (the speckled blue canning pots is ideal) with an inverted lid (a rounded lid), place a fireplace brick. On top of the brick place the bowl. Put the roses in the pot; add enough flowers to reach the top of the brick. Pour in just enough water to cover the roses. The water should be just above the top of the brick.
2. Place the lid upside down on the pot. Turn on the stove and bring the water to a rolling boil, then lower heat to a slow steady simmer. As soon as the water begins to boil, toss two or three trays of ice cubes (or a bag of ice) on top of the lid.
3. You’ve now created a home still! As the water boils the steam rises, hits the top of the cold lid and condenses. As it condenses it flows to the center of the lid and drops into the bowl. Every 20 minutes, quickly lift the lid and take out a tablespoon or two of the rose water. It’s time to stop when you have between a pint and a quart of water that smells and tastes strongly like roses.
