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The birthplace of the cultivated Rose was probably Northern Persia, on the Caspian, or Faristan on the Gulf of Persia. Thence it spread across Mesopotamia to Palestine and across Asia Minor to Greece. And thus it was that Greek colonists brought it to Southern Italy. It is beyond doubt that the Roses used in ancient days were cultivated varieties.

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Also known as- Rosa spp (centifolia, gallica, and damascena are the most common varieties), Provence Rose, French Rose, Cabbage Rose, Red Rose, and Pink Rose.

Introduction
A true favorite potpourri aroma for any woman or even man. People simply adore our organic certified roses as they are sealed and stored in climate controlled and light controlled rooms for only the highest quality and fresheness around. The rose has been valued for its beauty and its perfume for thousands of years. Because rose oil deteriorates rapidly with exposure to sun and wind, the content is highest on the first morning when the flower opens. Rose petals picked for distillation are picked manually, day by day, at or just before sunrise.



Constituents
The distinctive scent of the rose derived from acyclic monoterpene alcohols, geraniol (up to 75%), citronellol (20%) and nerol (20%), and long-chain hydrocarbons like nonadecane or heneicosane (up to 10%). An important trace component of rose oil is beta-damascenone. Even though this chemical makes up only 0.01% of the weight of the rose, its presence or absence determines the appeal of the rose.

Parts Used
Petals, Buds, and the true essential oil/attar.

Typical Preparations
Rose oil, rose water, ointments, and potpourri. Uses are very numerous and can be administered as a tea, poultice, bath herb, pillow mix, body spray, etc.

Precautions
Avoid taking rose oil internally if you have gallstones. Potpourri and perfume do not present a problem.

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POT-POURRI OF ROSES
All varieties of both R. gallica and R. centifolia are used in the making of pot-pourri, the dried petals of all scented roses being valuable for the purpose as they retain their scent for a considerable time. Nearly every fragrant flower and scented leaf can be used as an ingredient of pot-pourri, blending with suitable spices to give charm to this favourite, old-fashioned sweet mixture, which in winter recalls so delightfully the vanished summer days. It must be understood that rose-petals should preponderate, and that the other component parts ought to be added in such proportions that the scent of one cannot kill the perfume of another.

There are two principal methods of making pot-pourri, the dry and the moist.

For the dry kind, the bulk of the rosepetals is fully dried and everything else - Sweet Geranium and Sweet Verbena leaves, Bay leaves and Lavender is also dried. The best way of drying is to spread out on sheets of paper in an airy room. Anything of lasting scent, such as cedar or sandalwood sawdust, or shavings, can be added. When all is ready, the spices and sweet gums, all in powder, are put together and the whole is thoroughly mixed. For two-thirds of a bushel of dried petals and leaves, the spice mixture is 2 OZ. each of Cloves, Mace and Cinnamon, 1/2 OZ. each of Coriander, Allspice, Gum Storax and Gum Benzoin, and 4 OZ. Violet Powder.

The moist method of preparation takes more time and needs greater care. The rose leaves are not fully, but only partly dried, so that they lose a good half of their bulk and acquire a kind of tough, leathery consistency. To preserve them and to maintain them in this state, a certain proportion of salt is added. The salt is a mixture of half Bay salt and half common salt. Bay Salt is sold in lumps, these are roughly pounded, so that some of it is quite small and the larger pieces are about the size of a small hazel nut, and then mixed with the common salt. The roses must be absolutely dry when picked. The petals are stripped off and carefully separated and laid out to partially dry. The length of time depends on the temperature and atmospheric conditions, but they are usually ready the second day after picking. Large jars of glazed earthenware should be employed for storing the rose leaves, the most convenient being cylindrical, with lids of the same glazed ware and with flat leaded disks (supplied with handles), for pressing down the contents. Put two good handsful of the rose leaves in at a time and press them down with the handled rammer. Then sprinkle a small handful of the salt mixture, then more rose leaves and so on. Then weight down till the next batch is put in. Besides rose leaves, the other chief ingredient is leaves of the Sweet Geranium, torn into shreds, dried like the Roses and put into the jars in the same way, rammed, salted and pressed. Bay leaves, Sweet Verbena and Lavender are all of a drier nature and can be put into the jars and salted just as they are. When all is ready, the contents of the preparation jars are taken out and broken up small; the mass, especially of the rose-petals, will come out in thick flakes, closely compacted. It is then mixed with the spices and sweet powders. If the freshly made mixture be rammed rather tightly into a jar or wooden barrel and left for six months, or better still for a year, the quality is much improved by being thus matured.