Since I don't use other products besides those that I make and am very particular about rose flavored food I have listed my twelve very favorite essences to use in creating whole, botanical fragrances, body products and edibles:
2. Rose centifolia, "Rose de mai", otto and absolute from France
3. Ruh Gulab, a Rosa damascena essential oil, from India
4. Traditional rose attar, hydrodistillation of the rose flowers into sandalwood, from India
5. Rose bourbonica absolute, also called Rose Edward, from India
6. Rose leaf absolute from South Africa
7. Monsoon Rose Attar, Rosa damascena crop that comes just at the end of the monsoon rains in Uttar Pradesh, India hydrodistilled with sandalwood.
8. Rose and Vetiver co-distillation from India
9. Roses sur Fleur a co-distilling of rose geranium leaves with petals of Damascus roses
10. Rose water for colognes, cosmetics, drinking and culinary delights
11. Rose petals and hips for face and body scrubs, teas and other gourmet treats
12. A Rose Accord/Chord created using some of the items previously listed including citronella, geranium, neroli, sandalwood, benzoin and guaicwood.
If you are like me and prefer your rose flavors true, consider growing your own roses for culinary pleasures. The best varieties are the heirloom roses since they have both strong scent and healthy immune systems. The later is important because they are low maintenance and require no chemical fertilizers, etc.
Check out the book How to Eat a Rose for old rose varieties with fragrance. Find out more at longcreekherbs.com
Here is the list of my fellow conspirators of the heart with their inspired prose on Rose:
Katie Puckrik Smells
The Non Blonde
IMAGES: Eve holding a bouquet of roses and California wild rose flower on antique postcards, both by Roxana Villa