Roses

Rose Harvest:
* Tender shoots in spring
* Bark, stems & roots in Spring or Fall
* Leaves, buds & petals from late spring 'till midsummer.
* Rose Hips after Frost

A Rose by anyother Name?

Not at all. The do more than smell sweet. They can clean out toxins in your body, fight off sore throats, and runny noses, clear out your good old bronchial tubes. And if anyone suffers from upper respitory infections looks no more than to the rose to fight against the infection for you.

If that isn't enough for you how about:
* Fight the infection in the digestive tract and re-establish the normal bacterial population of the intestines. (gross but important)
* It relieves fluid retention and hastens the elimination of wastes through kidneys
* It is a wonderful remedy for dysentery, diarrhea and gastro enteritis
* It is a laxative.
* It cleanses the liver and gall bladder and promotes bile flow.
* Rose petal tea can be used to relieve uterine congestion causing pain and heavy periods. (equally as gross, but equally as important...to some)


What to do?! Tell me the secrets!

Rose Hip Jam
Ingredients:
Rose Hips
Tart Apples
Handful of rose petals (optional)
1 Thinly sliced lemon
1/2 cup water
5 cups sugar
Gather the Rose Hips before they grow soft, cut off heads and stems. Slice in half & discard the seeds and pithy flesh. Cover with water, cook 'till soft, press through a sieve. Measure the purée. To each 4 cups purée, add 1 cup peeled & finely chopped tart apple and (if desired), a handful of rose petals. Cook sliced lemon for 15 minutes. Drain the liquid into the rose hip purée. Pour into hot sterilized jars & seal with paraffin and lids.

Rose Hip Syrup
Ingredients:
4 cups Rose Hips
2 cups water
2 cups sugar
Remove stems and flower remnants from rose hips, wash hips thoroughly. Boil rose hips & water 20 minutes in covered saucepan. Strain through jelly bag to clear sediment from mixture. Return clear juice to kettle. Add sugar to the juice and boil the mixture for 5 minutes. Store in a refrigerator or jar until you use it. Keeps well as long as it remains sealed.

Rose Hip Lemonade
Ingredients:
2 cups water
1 cup mild honey
3 teaspoons rose hips
3/4 cup lemon juice
Heat water in saucepan. Stir in honey, add rose hips, steep one hour. Strain & stir in lemon juice. Store in glass container in refrigerator. To make 1 glass, mix 1/4 cup base with 3/4 cup water. Makes 12 cups.

Rose Petal Jelly
Ingredients:
1 cup (packed) rose petals
1 cup water or apple juice
2 table spoons lemon juice
Sugar
2 drops red food colouring (optional)
1/2 bottle liquid pectin
Simmer petal, water, & lemon juice 'till petals have lost colour. Strain the liquid to remove petals. Measure strained liquid and add 3/4 as much sugar as there is liquid. To tint the juice red, add food colouring. Add liquid pectin. Boil rapidly for 1 minute, then pour into hot sterilized jars & seal with paraffin & lids. Store in a cool dark place.