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HERBALPEDIA

ROSE

Cultivation: Perennial to zone 5. Germinates in 2-3 months. Space 3-4 feet apart. Soil temperature 70-75F. Soil should be fairly rich and well drained with a pH of 5.5-6.5. Full sun. Propagates best by cuttings. Dry, hot weather produces more fragrant . The are dug up in summer and dried in the sun to make - water.

Constituents: contains which includes , , , , L-p-menthene, cyanin, gallic acid, beta-carotene : C, B, E, K; nicotinamide, organic acids, pectin.

Properties: Rosehips: antiscorbutic, diuretic; Petals: , stimulant, emmenagogue, antibacterial; Astringent; Tonic.

Energetics: (petals) sweet, slightly bitter, Rosa warm; rose hips: sour, neutral For essential oil: Rosa damascena, R. centifolia, R. gallica Meridians/Organs affected: (petals) liver, For eating/medicine: R. rugosa spleen; rose hips: kidney, bladder, colon

Family: History: The Rose is thought to have

originated in Persia. According to the ancient Names: Rose (German); rose (French); rosa da Greeks, the red rose, a symbol of passion, first essenza (Italian); rosa (Spanish); Roza (Polish); bloomed when Aphrodite stuck her foot with a Rosa de Castilla (Mexican) thorn and bled while assisting Adonis. One Rose hips--Hipberry legend has it that the rose was born from a drop Essential oil : Damask Rose, Bulgarian of sweat that fell from the brow of Mohammed. rose, Turkish rose, Red Rose It gave its name to the town of Damascus Cabbage Rose: hundred rose, Shatapatri several thousand years ago and to the silk (); Gulab (Hindi) material made there in the color of the flower.

Syria means "land of the rose". From the Near Description: a woody shrub its shoots bear East, its culture spread to and and thorny, alternate, unpaired pinnatisect the Mediterranean islands. The flowers are and flowers in terminal corymbs with a swollen depicted on the walls of the Palace of Knossos receptacle that produces the fleshy false fruit or in Crete dating from 2000 BC. Rosa comes hip, which contains the true or achenes. from the Greek word for red, rodon. The

Greek poetess Sappho first christened it "Queen oil to float on the water's surface. When the of Flowers" around 600 BC. princess swept her hand into the water, it was The Gallic rose was cultivated by the covered with exquisite . She begged Greeks and Romans, early in their history. The her father to have his alchemist the Romans lavishly covered banquet floors, essence and the manufacture of attar of roses statues, wedding couples and the streets in front began in Persia in 1612. By the 18th century, of victors with it. The dried petals were sold France began making . Currently attar from barrels in 's shops, hence its of roses is mostly distilled from flowers grown name of Apothecary's Rose. The flower was in Bulgaria. The Turkish rose oil is slightly used to adorn the shields of Persian warriors less expensive. several thousand years BC and was introduced The fruit of the rose, rose hips, are a by Roman legions wherever they went reaching popular ingredient in . Its -C Gaul in Northern France 2000 years ago and content is so high that British sailors during later, the British Isles. That the is able to World War II were encouraged to use it as a survive in the most arid conditions accounts for substitute for . it being possibly the oldest plant known to man , obtained by , is a still in cultivation. Spanish priests brought the valuable astringent and relieves tired eyes. to the missions of California where they Along with oil, spermaceti and , it were used for nutritive and medicinal purposes. makes a soothing cold cream. Four states in the US regard the rose as their The cabbage rose produces both the state flower. For early , the rose was famous Indian attar of roses which is used as a symbol of the Virgin Mary. After 's perfume and for scenting soaps and bath oils, as "conversion" to the Christian religion, the rose well as the drug which are official in was forbidden to be used as a symbol of the the Indian pharmacopoeia. Virgin Mary because of its earlier associations Roses play a part in many Indian with Venus, Bacchus and other classical ceremonials. Rose water is sprinkled on guests deities. The purer lily was adopted as her floral when they enter a marriage pavilion, to scent symbol. them and to cool them with its astringent The first rosaries were strung with quality. It is given to elders to wash their hands beads made from ground rose-petal paste and as a gesture of respect. rose bead necklaces are still popular. The rose and the nightingale have long been linked Rosewater: Place a brick or flat rock in a large together, and from France comes the legend pot. Surround the brick with rose that the rose is red from the of the petals and cover the petals with water. Keep nightingale, forming an eternal alliance of the the water level below the top of the brick. Place beauty of song and flower. Scandinavians have an empty stainless steel bowl on the brick. On believed that elves colored the rose and man top of the canning pot, invert a lid and fill it benefits from its special protection. In with ice. Place canning pot on high heat until ill omens were once connected with all water is evaporated from the petals and roses and you got rid of evil spirits by burning distilled into the bowl. the fallen petals. A rose suspended over the table signified that all talk beneath it would be Ritual Use: Planet: Venus; Element: Water; confidential, or sub rosa. (The plaster rose Magical attributes are virtue, love, peace, sex, once placed in the center of ceilings had the beauty, faithfulness, improving spirits, aiding same meaning.) sleep. If a woman picked a rose on The story is that a Persian princess, Midsummer's Eve and its color remained until Nour-Djihan, discovered rose oil while being the next month, she could be certain her lover rowed during her wedding procession in a canal was faithful. Roses represent all aspects of the filled with fresh roses. The hot day caused the Goddess: the ability to love and nurture, and to see beauty in all things. It represents the love Fairy Summoning: Steal some roses and the Goddess has for Her children and is a transplant them into your garden to attract the patron herbe of lesbians. The rose is associated fairies. with emeralds and if one is consecrating jewelry set with an emerald or empowering a Fertility Potion Rose Hydrosol: True rose stone for magickal work, the emerald should be hydrosol is used as a woman’s fertility potion. dressed with rose oil You can either small portions by itself, or blend rose hydrosol with spring water or Red Rose Powder: To heal lovers’ quarrels: champagne and drink Grind red rose petals and leaves into a fine powder. Sprinkle red rose powder Cosmetic Use: Rose is good for most skin on your partner, on a gift of a bouquet of types and is used in a wide range of . flowers, or on the sheets. Add red rose powder To make a mouthwash from rose petals, pour ¼ to rice powder to create a body dusting powder. pint white over ½ pint freshly Apply it to your own body with a powder puff picked, scented rose petals and mash together so that no one can stay mad at you. for five minutes. Cover and leave in a warm place for two days, then strain and dilute 1 Red Rose Spell: Place a long stemmed red rose tablespoon with 7 fl oz water. between two red taper candles dressed with a ’s Cold Cream: 4 Tbsp , highly love oil. Burn the candles. When the candles perfumed rose petals, 1 Tbsp purified beeswax, have burned down, give the rose to the one you rain or soft water. Place the olive oil in a want. double boiler and heat slowly until it becomes very warm. Immerse as many rose petals in the Erotic Dreams Rose Bath: one cup of rose olive oil as can be packed in firmly. Cover and hydrosol, five drops of rose attar, five drops of leave for several days. When the oil has neroli or essential oil of petitgrain, five drops of absorbed the perfume from the petals, strain it honeysuckle flower essence remedy. Add all and keep on one side until needed. To make the ingredients to a tub filled with water and the cold cream, heat the beeswax slowly in a luxuriate before bedtime. For maximum effect pan until it is reduced to a liquid, then blend in (but clogging to the drain), float fresh rose the perfumed oil. Remove from the heat and petals and/or orange blossoms in the bath, too. stir until the mixture cools. Add the soft water, a few drops at a time, until the cream reaches Seven Roses Bath: 7 red roses, a handful of sea the consistency that you most prefer. Pot and , a splash of vinegar, a squeeze of lemon label. juice, a splash of pure spring water or a splash Fruity Hand Lotion: 3 Tbsp rosewater, 3 Tbsp of either Marie Laveau or Notre Dame Water. glycerine, 3 Tbsp , 1 Tbsp lemon juice, Fill the tub with water. Throw all the 1 Tbsp orange juice, 1 Tbsp cider vinegar. Mix ingredients into the tub. Spend seven minutes all the ingredients together. Bottle, shake well in the bath, rubbing yourself with the roses, and label. submerging yourself periodically and focusing Rose-root water: Place 1 lb of root in a upon your goals. Dry off with a clean towel, saucepan with a lid and add 1 pint of water. white or unbleached cotton if possible, and put Simmer over a low flame for 1 hour (with the on fresh clothes. Don’t clean the tub out right lid on), then strain into bottles when cool and away; let it sit for at least an hour while your keep under refrigeration. aura cleansing stabilizes. Medicinal Use: of Red Rose True Love Dream Spell: Drink a cup of (Apothecary) was once an official made with wild rose petals before bedtime to pharmaceutical preparation in the US for sore conjure a vision of your true love. mouths and throats. Fill a jar with fresh, dry rose petals and clear honey. Cover and leave in Character: Yin a warm place for one week then strain the : bitter, pungent, astringent, sweet mixture. Sip a teaspoonful of the honey as Energy: cooling, moisturizing required. Rose vinegar was used for Aroma: rosa damascena is warm, deep-floral, headaches, especially those brought on by heat. slightly spicy and immensely rich, truly The leaves are a mild, but seldom used, reminiscent of red roses, with nuances in spicy laxative. In Greece, recommended and honey-like notes; rose centrifolia is deep- rose flowers mixed with oil for of the sweet, rich and tenacious floral rose-odor. uterus. Ayurvedic physicians use the petals in Actions: alterative, emmenagogue, refrigerant, poultices to treat skin wounds and nervine, carminative, laxative, astringent, inflammations. Distilled cabbage rose water is regenerator, aphrodisiac, stimulant, used as a vehicle for eye lotions and antidepressant, antiphlogistic, antiseptic, eyewashes. Its rose hips are dried and made antispasmodic, anti-tubercular agent, antiviral, into tisanes for children with stomach bactericidal, choleretic, cicitrisant, depurative, disorders, and are also considered a cardiotonic haemostatic, hepatic, laxative, regulator of for adults. Its petals are used by Ayurvedic appetite, sedative (nervous), stomachic, tonic medicine to make a which acts as a (heart, liver, stomach, uterus) gentle laxative. At various times, European Usage: , lotion, compress, bath, herbalists recommended dried rose petal tea for inhalations, massage, diffusers, all uses headache, dizziness, mouth sores, and Mixes well with: sandalwood, jasmine, neroli, menstrual cramps. lavender, bergamot, clary sage, geranium, Rose hips are a significant source of patchouli, rosewood . But the drying process destroys Distillation: Extracted by steam distillation of from 45-90% of it, and infusions extract only fresh flowers. About 5,000 pounds of flower about 40% of what's left. For a mildly petals yield 1 pound of essential oil. First astringent infusion for colds and flu, use 2-3 distillation yields some of the highest, most teaspoons of dried, chopped hips per cup of volatile components that are so light they are boiling water. Steep 10 minutes. Drink as easily lost. It is customary to redistill the spent needed. In a tincture, use 1/2 to 1 teaspoon as roses a second time; this is usually combined needed. Dilute infusions may be given with the first distillation to ground it and to children under age 2. prevent it from evaporating, then sold as "first." TCM: Petals: dries cold, clear mucous The third distillation of the same material discharges, relieves constrictive feelings of the produces a somewhat less grand product, and chest and abdomen (stuck liver chi), treats poor "fourth" distillation is best for blends. appetite, harmonizes blood and is used for The best-quality essential oil comes irregular menstruation and pain caused by from the bushes north of Plovdiv in Bulgaria, in blood stagnation. Hips: used for , the famous Valley of Roses, situated at an enuresis, frequent urination, spermatorrhea and altitude of 300 to 500 meters between two leucorrhea (all complaints of deficient kidney mountain chains--the southern slopes of Stara- chi) Planina and the northern slopes of Sredna Gora on the 42nd parallel. In , it is in the Aromatherapy Uses: central-southern and south-western lake region Note: Middle to Base of the Anatolian plateau. Moroccan Rose also Planet: Venus seems to come from the damascena group; it is Constituent: over 300 constituents some in cultivated in the high valleys of southern minute traces. citronellol, rhodinal, , M'goun and Dades. phenylethlyalcohol, stearopton, nerol, linalool, The is obtained by successive geranium, eugenol, farnesol, different forms of washes in pure alcohol, which makes it acid, aldehydes possible to purify the waxy molecules and other undesirable impurities and cooling at a drops of the essential oil mixture to a bowl of temperature of -20 to -25 C in order to hot water for a facial sauna. precipitate the . The removal of the latter enables a clear, liquid product, fairly The absolute is considered to be inferior to the concentrated in aromatic molecules, to be otto. Some holistic aromatherapists prefer the obtained--called an absolute--which is directly true otto of rose because it's difficult to remove soluble in perfumes. all of the from the oil after processing. The essence content of the petals is highest from daybreak until about 9am when Other Uses: Rose petals and rosehips add the temperature, and light are color and fragrance to . Rosebeads favorably conjoined (hot, dry and windy are also popular. weather leads to a reduction in the essence Rosebead Recipe: level). Roses are picked at the end of May. ½ lb fresh fragrant rose petals Picking is done by hand and lasts four weeks. ¼ lb fine salt It begins at dawn and ends when the dew has ½ oz each of and disappeared from the petals. Pound the ingredients together in a Characteristics: A pale yellow or olive yellow mortar or grind in a meat or grain grinder. (If liquid with a very rich, deep, sweet-floral, your rose petals are not moist enough to form slightly spicy scent. The absolute is a reddish- balls, boil them in a small amount of water orange or olive viscous liquid with a rich, first.) Shape into balls, sliding a thick needle or sweet, spicy-floral, tenacious odor. The oil toothpick through the center for a hole. They congeals at about 17F. will shrink and dry in a few days and continue Effects: to harden with age. When very hard, they can Physical: antiseptic, tonic, cooling, relieving be polished with oil. cramps, menstruation stimulant, wound healing. For nervous heart, irregular Another Rosebead recipe: menstruation, vaginitis, conjunctivitis, fever, Half bushel of fresh fragrant rose petals (about migraine, wound healing, gingivitis, shingles, a shopping bag full) herpes simplex Grind the petals in a hand food grinder until Mind and Spirit: balancing, strengthens inner you have a mass that resembles modeling clay. being, affecting heart chakra, encouraging Put the ground petals in a cast- skillet or patience and love. For sorrow, disappointment, pot (no in the pot) and regrind daily for 2 sadness, postpartum depression weeks. Paste will become thicker each day Skin: astringent, tonic, cleanser. For all skin until it reaches a consistency where it can be types especially dry, inflamed skin, skin formed into smooth, hard beads. To do this, , baby skin care, ; broken roll little lumps (smaller than marbles) between capillaries, conjunctivitis, eczema, herpes, your hands with a circular motion until they are mature and sensitive complexions, wrinkles. smooth and well-rounded. Put a large pin through the center of each and stick the pin into Rose gives a sense of security and spiritual a soft board. Continue rolling, piercing, and attunement. It keeps your heart open and attaching to the soft board (at least 1/2 inch connected to all things. It reduces anger and apart) until you have as many beads as you strengthens liver function. It is important in need. Finished beads will be half the size of menopause formulas. the fresh ones. About 60 are needed for adult A beneficial anti-aging lotion is a few drops necklace. Let beads dry for at least two weeks each of rose, neroli, , and or longer if the weather is humid. Remove the sandalwood added to a light . pins and polish each bead with flannel or other Massage the mixture into the skin or add a few soft cloth. String them on button thread using a dark color so it will blend with the color of the well blended. Recipe can easily be cut in half. beads. Use a very plain clasp. (Edible Flowers: A Recipe Collection)

Culinary Use: Rose water and rose Mexican Rose Olé syrup, made from rose petals, are used in 1 cup red rose petals numerous Middle Eastern and Indian pastries 2 cans yellow whole kernel corn, drained and confections and are available from ½ cup butter specialty stores and ethnic markets. Rose 2 eggs petals are used in making jelly, butter, vinegar, 2 ½ cup Cheddar , shredded syrup, tea cakes and . They are ideal 1 cup sour cream for crystallizing and are good macerated with ½ cup corn meal wine and fruit. They are also used to 1 tsp salt desserts and . Rose petal sandwiches ¼ tsp pepper started with placing a hunk of butter with rose ½ cup green chilies, drained and diced petals in a closed jar overnight. The delicately In a blender, mix 1 cup corn, butter, and flavored butter was spread on thin slices of eggs. In a large bowl, mix remaining corn, 2 bread that were made into sandwiches with a cups cheese, sour cream, corn meal, salt, few fresh petals showing around the edges. pepper, chilies, and rose petals. Add blended Roses were also included in the liqueur Parfait mixture; mix and pour into well greased 8 or 9 d’Amour. Lassi, an East Indian drink, is inch dish. Bake at 350 for 50 minutes or until flavored with rose water. center is set. Top with ½ cup cheese. Bake To prepare flowers for kitchen use, about 10 minutes longer until cheese melts. rinse them and shake off the water. Grasp the Cover top with rose petals before serving. open flower in one hand so that the stem is (Edible Flowers: A Recipe Collection) pointing upward. With a sharp pair of scissors, snip right below the stem, and the petals will Rose Petal Sorbet fall freely. Trim off any bitter white part at the 2 egg whites, at room temperature base of each petal. Greenhouse roses are not 1 teaspoon cream of tartar recommended because they most likely have 1 cup water been sprayed. The more fragrant roses offer 1 cup loosely packed red rose petals, rinsed and the most flavor. Roses vary in flavor and the patted dry darker ones have a stronger taste than the ½ cup granulated lighter ones. The old-fashioned varieties are the 4 teaspoons rose syrup best choice. Good choices for edible roses 1/3 cup half-and-half include: R. rugosa, R. damascena, R. x alba 2 teaspoons lemon juice and R. eglanteria. candied rose petals, for garnish In a mixing bowl, beat the egg whites Recipes: with the cream of tartar until stiff peaks form. Strawberry Rose Cooler Set aside. 1 pint fresh strawberries In a small saucepan, combine the water ½ cup fresh rose petals and rose petals. Bring to a rolling boil. 2 cups Remove from heat, and let steep, covered, for 2 qt 10 minutes. With a slotted spoon, remove and ½ cup sugar discard rose petals. Add the sugar and rose Place the strawberries, sugar, and rose syrup, and return to boil for 2 to 3 minutes. petals in a blender; blend for approximately 1-2 Immediately pour the boiling mixture in a slow minutes or until smooth. Add ice cream and stream into the egg whites, beating remaining milk, 1 cup at a time until mixture is continuously. Add the half-and-half and lemon juice, and beat the mixture for 1 minute. Freeze until set, stirring several times during the freezing process to prevent the mixture Drop Scones with Rose Petals and Pistachios from separating. To serve, spoon sorbet onto 2 1/4 cups unbleached white flour individual bowls and garnish with candied rose 2 teaspoons sugar petals. (Edible Flowers: A Kitchen Companion 3/4 tsp salt with Recipes) 2 tsp baking powder 1/2 tsp baking soda Crystallized Flower Petals 2-3 pinches 1 Tbsp 4 Tbsp unsalted butter 1 Tbsp warm water 1/3 cup shelled pistachios, lightly toasted and 20 rose petals, gently rinsed and patted dry coarsely ground ¼ cup superfine sugar 1 cup cream In a small bowl, with a wooden spoon, 1 tsp rose water thoroughly mix the gum Arabic with the water a good handful of rose petals until smooth. If small lumps remain, strain the 1 cup confectioner's sugar mixture through a fine-meshed sieve. With a 1 Tbsp rose jelly or 1 Tbsp red currant jelly clean, small, soft-bristle brush, paint both sides mixed with about ½ tsp rose water of a petal with a thin coat of the gum Arabic Preheat oven to 425F. Combine the dry mixture. Sprinkle each side lightly with ingredients in a large bowl and blend superfine sugar. Set petal on a metal rack to air thoroughly. Cut in the butter until the mixture dry. Continue in this manner until all the resembles a coarse meal. Stir in the pistachios. ingredients are used. When the petals are Stir the cream together with the rose water. completely dry, store them in an airtight Rinse the rose petals and pat them dry. Shred container. Use within 3 months. them finely; there should be about 2 tablespoons. Stir them into the cream, then stir Romantic Rose Wine the liquid into the dry ingredients to form a soft 2 gallon pot half-full of rose petals dough. 1 gallon water Drop the dough by heaping 3 pounds sugar tablespoonfuls onto an ungreased baking sheet. ½ package champagne or wine yeast Bake the scones for 10-12 minutes or until 2 Tbsp rose water golden brown. Prepare the icing while the 1 tsp orange juice scones are baking. Cover the rose petals with water and Combine the confectioner's sugar, jelly, simmer over low heat until the petals become and 2 teaspoons water in a small bowl and translucent. Strain off the liquid and dissolve whisk until smooth. Add another teaspoon the sugar in it. Cool to lukewarm, adding water if icing seems too thick--it will melt a champagne yeast (preferably) which has been little if applied while the scones are warm. suspended in 1/4 cup warm water. Cover the Remove the scones to a baking rack to cool pot with a cloth for 24 hours to begin slightly before drizzling them with icing. They fermentation. Then move the liquid to a larger are best served warm, right after baking. container with a fitted fermentation lock, and If preparing them in advance, cool add the rose water and orange juice. Allow this completely without icing and store in an to age until fermentation has all but ceased. airtight container. Wrap them in foil and gently Rack off the clear pink liquid into bottles with a reheat at 325F for 10-15 minutes. Drizzle the sugar cube in each bottle. Seal, using icing over them while they are warm. (Flowers champagne corks, and store in a dark, cool area in the Kitchen) for 1 month. Open with caution as the bottles will have built up a fair amount of pressure. (A Witch's Brew) Rose Water Apple Petal Crisp Pour 1 quart water into a 3-quart pan and add 8-10 apples, cored and sliced about 2 quarts well-washed rose petals; place 5 large roses, petals only the lid on it and seal with tape, allowing a ¼ cup rose water length of tubing (about 2 1/2 feet) to extend out ½ cup water or apple juice at one point, being sure it is not in the water. Crisp Topping: Place the pan over low heat. Put the other end ¾ cup butter, softened of the tubing into a glass jar. The steam will 1 cup whole-wheat flour carry the vapors into the tube and then into the ½ cup old-fashioned rolled oats jar. At one point the tubing must be chilled to 2 Tbsp or honey condense the vapors; place several ice cubes in 1 cup walnuts, chopped a tea towel and wrap around the tubing about Preheat oven to 350F. Mix the apples, midway. (The Forgotten Art of Flower rose petals, and water or juice and pour into a Cookery) 9-inch pie dish. For the topping, mix together the butter, flour, oats, maple syrup or honey, Persian Rose Water Pudding and walnuts until slightly crumbly. Press 1 quart low- vanilla yogurt lightly over the apples and bake for 40 minutes 2 Tbsp honey to 1 hour or until the topping is brown and the 1 drop pure sweet orange essential oil fruit is bubbling. Cool, garnish with rose buds 1 tsp pure distilled rose water or petals, and serve with yogurt. Can be made ¼ tsp ground with a mixture of apples, , , or 1 Tbsp fresh rose petals other fruits (The Complete Book of Flowers) ¼ cup sliced fresh strawberries or whole raspberries Rose Petal Place a colander or strainer into a bowl. 1 quart washed greens (Ruby lettuce a nice Line the colander or strainer with a couple of contrast) layers of cheesecloth. Gently scoop the yogurt 2 cups fragrant rose petals, with white “nail” into the colander. Cover top of colander with a removed plate, and let sit in refrigerator overnight. This 1 cup strawberries, halved will thicken the yogurt by allowing the whey to 2 oranges, peeled, cut in sections, and drained drain out The next day, gently scoop the 2 Tbsp rose vinegar (or 1 ½ Tbsp wine vinegar yogurt into a pretty bowl, or onto a nice servig combined with ½ tsp rose water) plate. Mix the honey with the orange essential 2 Tbsp corn oil oil. Drizzle the honey, rose water, and 1 Tbsp minced sweet cardamom over the yogurt. Garnish with fresh roses and violets or violas for garnish rose petals and fresh berries. (Healing Tonics) Arrange lettuce on salad plate, sprinkle with 1 cup rose petals. Arrange strawberries in The Rosehattan the center of the plate. Place orange sections in 1½ ounces whiskey a wheel around the strawberries. Beat rose ¼ ounce dry vinegar; corn oil, and sweet cicely together and ¼ ounce sweet vermouth drizzle over all. Sprinkle with remaining rose 3-4 drops rose water petals and garnish with a whole rose or two and 1 candied rose petal some violets or violas. (Sage Cottage Shake the liquid ingredients with Garden Cookbook) crushed ice and strain. Drop a candied rose petal into the glass as a garnish. (The Lobster Salad a la Roses Forgotten Art of Flower Cookery) 2 cups cold cooked lobster 6 Tbsp salad oil 3 Tbsp vinegar ½ tsp rose water ¼ tsp salt ¼ tsp minced fresh dash of cinnamon (optional) salt and to taste 1 egg pickled rosebuds 1 Tbsp honey Marinate the lobster chunks in the other 1 Tbsp rose way ingredients for at least an our in the 2 Tbsp almond oil, plus extra for the griddle refrigerator. Serve on lettuce with a few Mix the flour, baking powder, sugar, additional pickled rosebuds tucked in. (The and salt in a medium-sized bowl. Beat the egg, Forgotten Art of Flower Cookery) honey, rose water, and oil in a small bowl. Stir egg mixture into the dry ingredients. Oil Moroccan Chicken with Pistachios, griddle; heat until a few drops of water bubble Apricots, Roses and Marigolds and dance on the surface. Fry until bubbles 2 cups long grain rice appear and the edges are dry; flip. Serve with 2 Tbsp vegetable oil butter and syrup or strawberries and whipped 3 spring () cream. (A Kitchen Witch's Cookbook) 1 , finely chopped 2 oz plump dried apricots, chopped Rose Omelet 2 oz pistachio nuts, shelled 8 eggs 2 oz nuts 1 level tsp salt 1-2 Tbsp ground cinnamon pinch of 1 3 lb chicken, skinned, boned and cut into ½ cup clean rose petals strips to taste sea salt and extra rose petals for garnish 1 tsp rose water Break eggs into the blender, season with 1 heaped Tbsp highly scented rose petals and marjoram. Add rose petals and 1 heaped tsp marigold petals blend at medium speed until the eggs are fluffy Cook the rice in boiling, salted water and the petals practically liquefied. Pour the for 15-20 minutes, or until just tender; it should mixture into a greased pan over medium heat. still be a little chewy. Heat 1 tablespoon oil in When bottom is lightly browned and top is set, a frying pan, put in the onions and fry quickly make a crease across the top with a spatula and for 2 minutes. Add the apricots, pistachios and fold the omelet over and slide onto a plate. pine nuts, sprinkling them with cinnamon as Decorate with a bright trail of paprika and they cook. Using a slotted spoon, remove the garnish the dish with dewy rosebuds. (Stalking mixture from the pan and stir into the rice. the Healthful ) Cover and keep warm. Heat the remaining oil, put in the Rose Hip and Apple Cheese chicken strips and fry quickly, sprinkling with a 2¼ lb apples little more cinnamon. Do not overcook the 2 oz red rose hips chicken, which should be tender and juicy. 10 oz fresh orange juice Mix the cooked chicken into the rice, season if 5 oz water necessary and spread the mixture in a wide 2 lb raw sugar shallow dish. Sprinkle with rose water and Wash and chop up the unpeeled and decorate with the rose and marigold petals. uncored apples. Slice the rose hips and tie Serve at once. ( with Flowers) them in a muslin bag. Put the apples and rose hips into a preserving pan with the orange juice Rose and water and cook over low heat with the lid 1 cup flour on until the apples are soft and pulpy. Remove 3 tsp baking powder the bag of rose hips and discard. Press the 1 Tbsp sugar apples through a sieve and measure the purée. For every 1 lb allow 1 lb of sugar. Put the pulp lightly with tiny shredded blanched . and the sugar into the pan, and cook over When the weather is cold, serve tepid. medium heat, uncovered, until very thick— When the weather is hot, serve soup chilled. about 1 hour Stir frequently to prevent burning (Edible Flowers) or sticking. Spoon into jars while hot. Serve this preserve with all kinds of meat, or on warm Cold Season Rose Hip Chili new bread, fresh scones or hot buttered toast. 2 cups rose hips, removed (Herbs for All Seasons) 3 cups beef bouillon 3 Tbsp olive oil Rose Peach Muffins 1 onion, chopped 1 egg 1 , chopped 1 cup milk ½ lb ground round ¼ cu melted shortening 1 Tbsp 2/3 cup sugar 2-3 dried chilies ½ tsp salt 1 tsp cinnamon ¼ tsp cinnamon 1 tsp salt 1 tsp lemon juice 2 cups cooked kidney or black beans or 1 can ¼ tsp vanilla beans 1 Tbsp crushed, dried rose petals or 3 Tbsp Microwave the rose hips in one cup of fresh, chopped the bouillon for about 5 minutes at low power, 2 cups unsifted flour or until soft. Set aside. Heat the oil in a 3 tsp baking powder saucepan and add the onion and garlic. Cook 1 cup unpeeled, chopped fresh peaches until soft, about 5 minutes. Add the ground Beat the egg. Stir in the milk, round. Cook until the meat is brown. Pour off shortening, sugar, salt, cinnamon, lemon juice, the fat. Add the rose hips, the remaining and vanilla. Sift together flour and baking bouillon and the chili powder, chili peppers, powder. Stir into the liquid mixture just until cinnamon, and ¼ tsp of the salt. Cook, covered, blended. Do not overmix. Fold in the peaches for 30 minutes.. Add the beans. Cook 15 and rose petals. Fill greased muffin tins 2/3 minutes. Add salt to taste. (The Herbal full. Bake at 450F about 20 minutes, or until Epicure) golden brown. Makes 1 dozen. (Edible Flowers: A Recipe Collection) Rose Hip 1 cup rose hips, with seeds removed ½ cup sugar 1 lb dried red rose hips ¼ cup water 2 quarts cold water 1 ½ cups flour 6-8 oz sugar ½ cup sugar 1 Tbsp cornflour ½ tsp baking powder ½ pint whipped cream (or sour cream) ¼ tsp baking soda ¼ lb almonds ¼ tsp salt Soak the hips for 12 hours in the water. ¼ cup butter, softened Turn hips and water into a saucepan. Bring to ½ cup plain yogurt boil. Simmer gently till into a pulp, stirring 1 egg occasionally. Strain juice into a saucepan. 1 tsp plus ¼ tsp vanilla Add sugar. Bring to boiling point. Cream the 2 Tbsp sliced almonds cornflour with cold water and stir in. Stir till 1/3 cup powdered sugar boiling. Simmer for 3 minutes, stirring 2 tsp milk constantly. Dish up. Spoon a tablespoon of the Preheat the oven to 350F. Combine the cream over each portion, then sprinkle cream rose hips, sugar, and water in a small pot and bring to a boil. Turn down the heat and mixture. Next add the rose water and if desired simmer, covered, for 5-10 minutes, or until the a handful of crushed dried rose petals to add a leathery hips turn tender. Remove the cover touch of color. Drop by teaspoons onto a and reduce the mixture to a jam-like greased cookie sheet. Bake at 350F for about consistency. Cool. In a large bowl, mix the 15 minutes. (The Forgotten Art of Flower flour, sugar, baking powder, baking soda and Cookery) salt. Cut in the butter, mixing until the batter is evenly granular. In another bowl, mix together Cold Cherry and Rose Soup the yogurt, egg, and 1 teaspoon of the vanilla. 1 15 oz can dark pitted cherries with syrup or 1 Add this mixture to the dry mixture and stir lb fresh cherries, pitted and 3-4 Tbsp sugar until blended. Spoon two-thirds of the batter 1 pint cold water into a greased and floured 10-inch tube pan. 1 wine glass red wine Spoon the rose hip mixture over the batter in 1 cinnamon stick broken in half the pan. Cover with the remaining batter. Top pinch of freshly grated with the sliced almonds. Bake for 35-45 1 lemon, thinly sliced (seeds removed) minutes. Prick to see if a fork comes out clean. trimmed petals of 1 large or 2 small strongly Mix the powdered sugar, milk, and ¼ tsp scented roses (or 2 tsp of rose water) vanilla and drizzle over the top fo the warm 1 Tbsp cornflour cake (The Herbal Epicure) juice of 1 lemon sour cream Rose Petal Jam Put the cherries, water, red wine, , 4 cups rose petals lemon slices and rose petals in a saucepan. 1¼ cups water Bring to the boil and simmer gently for 15 juice of 2 lemons minutes. Remove the lemon and cinnamon 1 cup white sugar with a slotted spoon. Allows the liquid to cool 2 Tbsp rose water slightly, then place it in a blender and blend Gently simmer the rose petals in water until smooth. Pour it back into the saucepan. for 15 minutes. Stir in the lemon juice and Put the cornflour in a small bowl and add sugar and bring again to the boil, stirring enough of the cherry mixture to make a smooth continuously until the sugar has dissolved. paste. Add the lemon juice and cornflour paste Cook steadily for 15-20 minutes, until the jam to the liquid in the saucepan. Heat slowly, starts to thicken. Remove from the heat and stirring, until completely blended and very stir in the rose water. Pour into sterile jelly smooth. Add the rose water if you are using it glasses and seal. (The Herbal Connection and put the mixture in a bowl to chill in the Collection) refrigerator. Swirl a spoonful of sour cream into each bowl when you serve it. (Edible Rose Drop Cookies Flowers) 2¼ cups sifted cake flour ¼ teaspoon salt Rose- Pork Chops ½ teaspoon baking soda 4-6 pork chops ½ cup shortening 1 can jellied cranberry 1 egg, beaten 2 Tbsp 1 cup sour cream 2 Tbsp lemon juice ½ cup brown sugar ¼ cup rose petals, dried and crushed 4 tsp rose water ½ tsp cinnamon light handful dried rose petals (optional) 2 Tbsp brown sugar Mix and sift first four ingredients; cut in In a small glass bowl, cook cranberry shortening. Beat egg and add to sour cream sauce, mustard, lemon juice, cinnamon, rose and brown sugar; then combine with the flour petals, and brown sugar for 2 minutes in a microwave. Stir and then cook for 1 minute Beat cream cheese until smooth and more. In a glass baking dish, lay the pork light. Add the sugar mixture and beat until chops in a single layer. Spoon on the sauce fully mixed, scraping down the sides. Beat in mixture. Cook, covered, for about 10-12 eggs two at a time, scraping down the sides and minutes in the microwave or for about 40-45 bottom often, until all are added. Chop the minutes in a conventional oven at 350F or until white into 1/8 inch pieces. Heat the tender. Spoon sauce over pork chops when cream just to a boil, pour it over the chocolate, serving. Garnish with fresh rose petals. and stir until the chocolate is completely (Edible Flowers: a Recipe Collection) melted. Add the vanilla and Grand Marnier. Pour the chocolate mixture into the cream Rose Ice Cream cheese mixture and blend until smooth. Strain 2 cups packed prepared rosepetals* the batter through a fine sieve for an even 1 tbsp. lemon juice smoother texture, if desired. 1 cup water 2 ½ cups sugar. Chocolate Crumb Crust: 1 qt. heavy cream ½ cup butter, melted 1 qt. milk 2 cups bittersweet chocolate chips The best rosepetals to use are the "rosa 5 cups cake or cookie crumbs rugosa" petals or any fragrant unsprayed rose ½ cup brown sugar petals. Cut the white 5 egg yolks base from each petal. When you have 2 cups of Preheat oven to 350F. melt the butter with the rose petals prepared...place them in a blender chocolate chips. Grind crumbs and brown with the lemon juice, water, and sugar and sugar in a food processor until fully blended. blend until liquified. In an ice cream Add chocolate butter mix, then the egg yolks. freezer...add the rose mixture, the heavy Press into the bottom of a 10-inch springform cream and the milk. mix well and freeze until pan. Bake for 10 minutes. Remove from the light and fluffy. Remove from freezer and pack oven and allow the pan to cool. When the pan in a gallon container with a tight fitting lid is no longer too hot to touch, fill it with the (such as a Tupperware container) and store in batter. Bake at 250F for 45 to 60 your freezer until firm. minutes. Remove the cheesecake from the oven when it is just set (jiggles slightly), before White Chocolate Rose Petal Cheesecake cracks appear. Cool slowly for at least 1 hour at Filling: room temperature. 2 cups sugar 1 oz fresh , chopped or grated White Chocolate Glaze of 4 oranges 10 oz white chocolate 1 oz red rose petals, dried 1 Tbsp corn syrup 3 lbs cream cheese, softened 5 Tbsp heavy cream 12 eggs 3 Tbsp Grand Marnier 1 ½ lbs white chocolate fresh rose petals for garnish 2 cups cream Chop the white chocolate and put it in the bowl 1 Tbsp vanilla of a food processor. Heat the corn syrup, ¼ cup Grand Marnier cream, and liqueur to a simmer. Turn on the Place sugar, ginger and orange zest in a food processor, pour in the liquid, and continue processor and process until the ginger and zest processing until the mixture is smooth. Pour are finely ground. Grind rose petals separately over the cooled cheesecake. Chill in in a coffee-type grinder and add to the sugar refrigerator until glaze is firm, as long as 3 mixture. hours.

Strawberry Garnish 1 pint strawberries Love Potion #9 Herbal Cordial ¼ cup Grand Marnier 3 parts rose hips Wash, hull and slice strawberries 2 parts hawthorn berries lengthwise. Pour Grand Marnier over the 2 parts hawthorn leaves and flowers strawberries, enough to flavor the berries 1 part fresh or frozen strawberries without covering them completely. Macerate 1 part fresh or frozen raspberries for 30 minutes. Remove the sides from the 1 part sliced fresh organic oranges or tangerines springform pan. Arrange the strawberry slices 1 part fresh, ripe, mashed persimmon or in concentric circles over the cheesecake. ½ part grated fresh gingerroot Sprinkle a few fresh rose petals over the top if 1/8 part cinnamon chips desired. Serves 12-16. (The Northwest Herb brandy Lover’s Handbook) honey or maple syrup Chop the fresh herbs, fruits, and berries. Chicken Rose Salad Grind herbs. Place all ingredients in a wide 1 large onion, chopped mouthed glass jar. Cover with 3 times as much 2 Tbsp vegetable oil vodka or brandy. Cover the jar; store at room 10 cloves garlic, sliced temperature away fro direct light and heat. 3 cups cooked chicken, shredded Shake daily for 2-4 weeks. Strain well, ½ cup chopped squeezing as much liquid as possible out of the 2 Tbsp patis steeped herbs. Compost and rebottle 2 Tbsp the cordial. Sweeten cordial lightly with ¼-1/2 2 Tbsp juice cup honey, molasses, or maple syrup per quart 2 Tbsp brown sugar of cordial. petals of 10 fragrant roses Enjoy 1 tsp-1 Tbsp per day, several Fry onion in oil until brown (not days a week, as a nourishing tonic for the heart golden, but really brown). Add garlic, and and circulation. For colds, coughs, and sore continue frying until it turns brown too. Cool. throat, take 1 teaspoon 3 times per day. Combine all remaining ingredients except rose (Healing Tonics) petals and toss well. Mix in rose petals lightly. Garnish with and garlic. Flower-Stuffed Swordfish (Cookbook of the Seven Seas) 4 Tbsp rose butter ½ cup minced onion Rose Candy 1/3 cup milk 2 cups fresh fragrant rose petals ½ cup bread crumbs 2 cups confectioners sugar ½ tsp hazel nuts (shelled) 1 tsp salt Place the rose petals in a food processor with ½ 1 Tbsp minced cup of the confectioners sugar (no liquid ¼ cup fresh flower petals (rose or violet) needed) blend until the petals and sugar start to 8 swordfish (about ½ lb each) become liquid.. Add the rest of the sugar juice of one lemon gradually until the mixture thickens. Remove additional flower petals for garnish from the food processor and place on a flat Preheat oven to 375F. Melt half the surface and knead in more confectioners sugar. butter in a frying pan, and sauté onion. When Roll in small marble sized pieces with more onion is golden, add the milk, and stir in the confectioners sugar. Place each piece on waxed bread crumbs, mace, salt, parsley, and flower paper and flatten slightly. Press a hazelnut into petals. Let simmer for 2-3 minutes, then set the top of each piece. Let air dry for several aside. Arrange four swordfish steaks in a hours. Store in the freezer. greased baking dish. Spread heaping spoonful of in the center of each. Cover each foil (or greased brown wrapping paper), and with another, and skewer together each return to oven. Bake for 30 minutes, or until pair. Dot with remaining butter, and sprinkle fish flakes easily under fork. Baste often. with lemon juice. Cover dish with aluminum When fish is done, lift it carefully onto a foil and bake for about 30 minutes or until fish serving platter, and spoon the liquid over it. flakes easily under fork. Baste occasionally. Garnish with fresh rose petals and serve. (A When fish is done, transfer to heated platter, Feast of Flowers) garnish with additional flower petals an serve. (A Feast of Flowers) Flower Water 1 lb fresh petals Flower Butter water 2 cups fresh petals OR Wash petals in cold running water and 2 tsp floral water drain. Place about 3 cups of petals in saucepan. 1 lb butter Add enough water to cover petals. Cover pan Allow butter to stand at room and set over low heat. Let simmer for 40 temperature for 10-15 minutes. Wash petals in minutes. Remove petals, and add an equal cold running water, and drain thoroughly. quantity of fresh petals. Do not add more When petals are dry, spread them in thin layer wat4er. Repeat process until all the petals are at bottom of a glass or plastic container with used up. Strain liquid through filter cloth into close-fitting lid. Top with a layer of butter (not glass jar, and tighten lid. Store for 2-3 days more than 1 inch thick). Repeat process until before using. (A Feast of Flowers) petals and butter are used up. Cover container and tighten lid. Sotre in refrigerator for about 1 Rose-Petal Jelly week before using. If using floral water, 1 lb rose petals sprinkle the floral water on the butter and beat 1 ¾ lb sugar it in lightly. Press butter intgo container and ¾ cup water tighten lid. Return to refrigerator if not being 1 ½ Tbsp lemon juice used immediately. (A Feast of Flowers) Select petals from very fragrant roses. Take off the white tips. Wash petals and dry on Baked Halibut Rose paper towels. Arrange petals and sugar in 2 lbs halibut stead layers in a saucepan, starting with sugar on the flour bottom. Pour water over the petals and sugar; 3 or 4 Tbsp rose butter add lemon juice. Slowly bring mixture to a 1 cup sliced boil. Simmer, covered, for 10 minutes. Test 1 minced garlic clove for doneness by dropping a little fo the mixture ½ cup sliced white onions onto a chilled dish. It should form a firm ball. 2 Tbsp minced parsley Take from heat and allow to cool, then pour 1 cup dry rosé wine into sterilized jars. Seal (A Feast of Flowers) ½ tsp salt 1 tsp rose water Scented Fish-Stuffed Leaves ¼ cup fresh rose petals 1 Tbsp butter or oil Set oven to 300F. Wash the fish in cold 1 small onion, chopped running water, and drain on paper towels. 2 tomatoes, skinned and chopped Dredge fish lightly in flour, place in greased pinch grated nutmeg shallow baking pan, and dot with butter on both pinch ground mace sides. Bake for 15 minutes. Remove the 3 Tbsp highly scented white rose petals baking dish from the oven, and add the 2 Tbsp fresh whole meal breadcrumbs mushrooms, garlic, onions, parsley, wine, salt ¼ cup cooked white fish, flaked and rose water. Cover the dish with aluminum 1 egg, beaten 12 fresh or canned vine leaves at which point you can strain it off, leaving the ½ pint vegetable sediment in the original bottle if you wish. The 5 fl oz dry white wine liqueur is ready to enjoy after 6-8 months after white rose petals to garnish. the original straining. Heat the oven to 350F. Heat the butter or oil in a shallow pan, add the chopped onion References: and cook gently for 3 or 4 minutes, until the A Kitchen Witch's Cookbook, Patricia Telesco, onion softens. Add the tomatoes, nutmeg and Llewellyn Publications, 1994 (ISBN 1-56718- mace and cook for 1-2 minutes. Stir in 2 Tbsp 707-2) of scented rose petals and the breadcrumbs and The Complete Book of Flowers, Denise stir well. Take the pan off the heat an d stir in Diamond, North Atlantic Books, 1990; ISBN: the fish and enough beaten egg to bind the 1-55643-079-5 mixture. Transfer the mixture to a bowl. The Complete Book of Herbs, Andi Clevely Blanch the vine leaves in boiling water for 1 and Katehrine Richmond, Smithmark, 1994; minute. If you are using canned vine leaves, ISBN: 0-8317-1164-7 rinse off the . Lay the leaves out flat and Cooking with Flowers, Jenny Leggatt, place a spoonful of stuffing mixture in the Ballantine Books, 1987 (ISBN 0-449-90252-8) center of each. Add a few more rose petals to Edible Flowers, Claire Clifton, McGraw-Hill, each one. Roll up the leaves, tucking in the 1984 (ISBN 0-07-011388-2) ends, and secure with a wooden cocktail stick. Discovering Wild Plants, Janice J. Schofield, Arrange the stuffed vine leaves in a shallow Alaska Northwest Books, 1989; ISBN: 0- ovenproof dish and pour over the vegetable 88240-369-9 stock and wine to cover. Cover the dish and Edible Flowers a Kitchen Companion with cook in the oven for 30 minutes, or until the Recipes, Kitty Morse, Ten Speed Press, 1995 vine leaves are tender. Serve immediately, (ISBN 0-89815-754-4) garnished with fresh white rose petals. Edible Flowers: A Recipe Collection, Marilyn (Cooking with Flowers) Lande, 1994, Lan-Design Publications; ISBN: 0-9637596-1-2 Rose-Brandy Liqueur The Element Encyclopedia of 5000 Spells, 2 oz fresh rose hips (or 1 oz dried) Judika Illes, HarperElement, 2004: ISBN: 0-00- 1 cup fresh rose petals or ½ oz dried 774987-2 ½ cup red grape juice A Feast of Flowers, Francesca Tillona and 3-4 tablespoons honey Cynthia Strowbridge, Funk & Wagnalls, 1969 a good grating of nutmeg Flowers in the Kitchen, Susan Belsinger, 2 teaspoons lemon juice Interweave Press, 1991 (ISBN 0-934026-63-7) 2 cloves The Forgotten Art of Flower Cookery, Leona 1 ½ cups brandy Woodring Smith, Pelican Publishing, 1973 Sterilize and rinse a wine bottle or similar (ISBN 0-88289-464-1) bottle. If you use dried rosehips, soak them for The Garden of Life, Naveen Patnaik, 24 hours before use. Pour grape juice into a Doubleday, 1993; ISBN: 0-385-42469-8 pan. Chop each rose hip in half and add, with Geraldene Holt's Complete Book of Herbs, all ingredients except petals and brandy, to Geraldene Holt, Henry Holt, 1991 (ISBN 0- grape juice. Warm over a gentle heat. When the 8050-1988-X) mixture is warm and honey dissolved, allow it The Healing Herbs, Michael Castleman, Rodale to cool. Put the petals in a sterilized bottle, and Press, 1991 (ISBN 0-87857-934-6) add the brandy and grape juice mixture. Seal it Healing Tonics, Jeanine Faith Pollak, Storey and store in a warm place, such as an airing Books, 2000; ISBN: 1-58017-240-7 cupboard, for 10 days. Strain and rebottle. This will be cloudy, but will clear after a few weeks, The Herbal Connection Collection, Maureen Rogers & Patricia Sulick, HGMN, PO Box 245, Silver Spring, PA 17575; 1994 Herbal Treasures, Phyllis V. Shaudys, Storey, 1990 (ISBN 0-88266-619-3) The Illustrated Herb Encyclopedia, Kathi Keville, Mallard Press, 1991 (ISBN 0-7924- 5307-7) The Madison Herb Society Cookbook, Madison Herb Society, 1995 Simon & Schuster's Guide to Herbs and Spices, Edited by Stanley Schuler, Fireside Books, 1990 (ISBN 0-671-73489-X) Stalking the Healthful Herb, Euell Gibbons, Alan C. Hood & Company Inc. ((ISBN 0- 911469-06-0) A Witch's Brew, Patricia Telesco, Llewellyn Publications, 1995 (ISBN 1-56718-708-0 & Aromatherapy (Dr. Light Miller & Dr. Bryan Miller, Lotus, 1995 (0-914955-20-9) Complete Aromatherapy Handbook, Susanne Rischer-Rizzi, Sterling, 1990 (ISBN 0-8069- 8222-5) The Directory of Essential Oils, Wanda Sellar, C.W. Daniel, 1992 (ISBN 0-85207-239-2) Edible Flowers: A Recipe Collection, Marilyn Lande, 1994, Lan-Design Publications; ISBN: 0-9637596-1-2 The Encyclopaedia of Essential Oils, Julia Lawless, Element, 1992 (1-85230-311-5) Herbs for all Seasons, Hemphill, Viking, 1992; ISBN: 0-670-85041-1 Magical Aromatherapy, Scott Cunningham, Llewellyn, 1989 (0-87542-129-6) Portraits in Oils, Philippe Mailhebiau, C.W. Daniel, 1995 (ISBN 0-85207-237-6) Sage Cottage Herb Garden Cookbook, Dorry Baird Norris, Globe Pequot, 1991: ISBN: 0- 87106-239-9

HERBALPEDIA™ is brought to you by The Herb Growing & Marketing Network, PO Box 245, Silver Spring, PA 17575-0245; 717- 393-3295; FAX: 717-393-9261; email: [email protected] URL: http://www.herbalpedia.com Editor: Maureen Rogers. Copyright 2006. All rights reserved. Material herein is derived from journals, textbooks, etc. THGMN cannot be held responsible for the validity of the information contained in any reference noted herein, for the misuse of information or any adverse effects by use of any stated material presented.