HELPMEFIND PLANTS COMMERCIAL NON-COMMERCIAL RESOURCES EVENTS PEOPLE RATINGS
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Questions, Answers and Comments by Category
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We've been asked by an environmental horticulture student at a nearby college about best roses for commercial uses - making rose water, perfume, rose water, rose vinegar and other rose products. Any suggestions?
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#1 of 14 posted
19 MAR 18 by
 jedmar
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Traditionally it is Rosa centifolia or Rosa damascena for rose water and perfume; Rosa gallica for rose vinegar. The variety 'Kazanlik' is planted extensively in Bulgaria and Turkey for rose water and rose oil. In India they also use 'Rose Edouard'. I know someone who uses 'Graham Thomas' to prepare yellow-coloured rose water and jams.
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The hips from Rosa canina were used, and still are, commercially to produce rosehip syrup. As a newborn I was given this and a blackcurrant syrup called Ribena recommended then as health foods to be given in bottles at bedtime. It wrecked my milk teeth.
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Marguerite Patten, 500 RECIPES FOR JAMS, PICKLES, CHUTNEYS. Pub. 1961, PAUL HAMLYM LIMITED, Westbook House, Fulham Broadway, London.
p. 39
Rose Hip Jelly
Cooking time 50 minutes
You Need:
1 lb. rose hips
2 lb apples
water
sugar
lemon juice
1. Simmer the rose hips with 1/4 pint water and apples with 1/2 water, separately.
2. Put both lots of fruits through separate jelly bags.
3. Mix together.
4. Allow 1 lb. sugar and the juice of 1 lemon to each pint.
5. Stir over low heat until sugar has dissolved.
6. Boil rapidly until jell is set.
p.83
Rose hip syrup
cooking time 5 minutes, plus sterilizing time.
you will need:
1 lb. rosehips
8 - 12 oz. sugar
3 pints water each pint of juice
To preserve the maximum amount of vitamin C, this is the method to use:-
1. Grate or chop the hips quickly and use immediately after grating.
2. Put into the water once boiling.
3. Simmer for 5 minutes only.
4. Stand for 15 minutes.
5. Strain and measure.
6. Add the sugar and proceed from step 3 in fruit syrups (see page 81)....
[And it goes off all about boiling it up and making syrup, if anyone wishes to know then ask me in a private message. I'm sorry about the imperial measurements].
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#5 of 14 posted
19 MAR 18 by
lbuzzell
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Many thanks Andrew for the ideas and recipe! I love the idea of Rose Hip Jelly or Jam. Alas, we can't grow R. canina here in our Mediterranean zone - any suggested alternative roses that have great hips and could grow here?
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There is also a delicious North African spice mixture, Ras el hanout, that contains tiny rose buds but I don't know what rose they are.
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The David Austin variety 'Golden Celebration' produces green hips the size of small crabapples. I tasted one once. There was not much flavor and I don't know how much vitamin C they might contain.
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#4 of 14 posted
19 MAR 18 by
lbuzzell
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Thanks Jedmar. We are in a Mediterranean climate zone so need roses that can grow well here, which unfortunately excludes centifolias, gallicas etc. The Austin roses that have old rose genes (like 'Graham Thomas' and perhaps 'Gertrude Jekyll' and 'Golden Celebration'?) sound like possible alternatives - any other suggestions of Austin or other roses that might grow well here but also offer old rose taste and scent?
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I'm surprised you can't grow R canina - or is that a quarantine restriction? I'm in a mediterranean climate (cool wettish winters, hot dry summers) and both R canina and the sweetbriar are declared weeds, bird-spread, in southern Australia. Sweetbriar is feral in New Zealand too (and was an important source of vitamin C during the war years, I'm told).
I haven't tried rugosas for taste of hips.
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'Miss Clipper', 1942 was recommended for perfumed oil. See the 1949 reference for that rose.
'Gertrude Jekyll', 1986.See the 1993-106 reference.
I have noted 'Mme. Isaac Pereire' and 'Comte de Chambord' mentioned in the articles below and these articles may provide background information.
2010 The Rose, p347. Jennifer Potter
2000. Heritage Roses in Australia journal, Vol 22, No. 3, p37. Drying petals for confetti.
2000. Heritage Roses in Australia journal, Vol 22, No. 2, p38. Recipes for Elizabethan Bath Balls, and Rose Hip Chutney.
1998. Heritage Roses in Australia journal, Vol 20, No. 3, p44. Drying Rose Petals (using the microwave)
1978 The Rose Annual, UK, p33. G. S. Thomas. The Fragrance of Roses.
1975 The Rose Annual, UK, p22. G., S. Thomas. Perfume.
1974 Roses, p214. Gerd Krussman. The Rose in the Kitchen.
1964 The Rose Annual, UK, p42. A. M. Aldous. Pot-Pourri and Other Recipes.
1928 The Rose Annual, UK, p91. Mrs. Simonds. Pot-Pourri.
1918 The Rose Annual, UK, p95. Gertrude Jekyll. The Making of Pot-Pourri.
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#11 of 14 posted
21 MAR 18 by
lbuzzell
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Many thanks Patricia for these excellent references :)
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#12 of 14 posted
21 MAR 18 by
lbuzzell
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That's an encouraging thought, Margaret - maybe we should try growing R. canina again!
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#10 of 14 posted
21 MAR 18 by
HubertG
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I've read that the Austin rose Evelyn is meant to give a high yield for the perfume. The fragrance is very good.
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#13 of 14 posted
21 MAR 18 by
lbuzzell
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Excellent suggestion Hubert - thank you.
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Peggy Hutchinson, MORE Home-made Wine Secrets. pub. 1959, W. Foulsham & Co. Ltd. London.
p. 111
Rose Wine
Ingredients:
1 lb. petals from red and pink roses
5 quarts water
1 lb. rice
3 lbs. sugar
Method:
1. Boil the rose petals in the water for 10 minutes. Strain.
2. Add the rice, bring to the boil and boil for 3 minutes. Strain.
3. Add the sugar; stir it away.
4. Bottle and cover.
Country people believe red roses have great medicinal properties.
p, 116
Sweetbriar Wine.
Ingredients:
1 lb. cowslip flowers
1/2 lb. sweetbriar
I/2 lb. barley
4 quarts water
31/2 lbs. sugar
Method:
1. Boil the cowslips, sweetbriar and barley in the water for 15 minutes. Strain.
2. Add the sugar. Stir away.
3. Bottle and cover.
A farmhouse wine -- it will keep a long time.
p.84
New Hip Wine.
There's a cultivated rose -- has vivid hips the size of a ha'penny
Ingredients:
4 lbs. hips
1/2 lb. cornflakes
4 quarts water
31/2 lbs. sugar
Method:
1. Boil the hips and cornflakes in the water for 30 minutes, then strain.
2. Add the sugar. Stir well.
3. Bottle and cover.
These hips also make a lovely jelly and syrup.
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