June is almost behind us now but I couldn’t let it disappear completely without paying homage to the rose – for June is all about elderflowers and roses!
As anyone who has been following this blog for a while knows, I (like many others) am a sucker for roses. There is so much you can do with them at this time of year, for the kitchen, the bathroom or the medicine cabinet, and all will bring that gentle honeyed sweetness into your life, uplifting the spirit and gladdening the heart. In this post I wanted to share some pictures of a few of the roses currently in bloom along with some ideas about how you might want to use them.
Old favourite Margaret Merril has the most perfect blooms and a deliciously delicate scent.
Alex’s Red has suffered a bit with blackspot this year but the blooms are beautifully formed with a gorgeous deep burgundy hue. I have heard that you can treat blackspot with a spray made of a 50/50 mixture of milk and water but I haven’t tried it yet to confirm.
Below is a new addition, Cariad, which I bought last year as a bare root almost purely for the name which means ‘love’ in Welsh. It actually looks quite different from the photo I saw but I like it anyway and it looks lovely with red campion and vervain planted infront.
Scepter’d Isle is an even softer, warmer pink which is very relaxing to look upon. She can go a bit brown in heavy rains but now the weather is a clearer she is in finest of forms.
Warm Welcome is a miniature climber that was bred by my uncle. Both he and my great grandfather were rose breeders so I guess some degree of obsession must be in the blood! Both have also written books on the subject. A tipi support of hazel twigs lends this rose a fairytale charm.
Jude the Obscure is one of the most beautifully fragranced of all the roses. At this time of year I can hardly walk down the garden path without stopping to bury my nose in the blooms whilst my husband attempts to hurry me along calling ‘go, go, we’re going to miss the train!’
Goldfinch is a lovely small rambler that I bought to grow over the unsightly oil tank situated by our garden gate. The flowers are a soft apricot hue that fades to cream as they age.
The rose is the plant that is perhaps most closely associated with the heart and this summer I noticed an interesting connection between the two. The petals of the rose open in a spiral looking not dissimilar to the heart muscle itself which recent research has proven is actually one muscular band that pumps and suctions blood by opening in a spiral. You can see a video of this here, be sure to watch right to the end when you see how the heart actually pumps, it is quite amazing to behold and something of a revolution in the study of anatomy. Comparing the two put me in mind of the the doctrine of signatures, the idea that something in a plants aspect gives us clues as to what it can be used for.
Along with the Apothecaries Rose and the local wild roses, Gertrude Jekyll is the rose I use most for medicine making. I wrote this post last year about using it in tinctures but it also makes the most fantastic infused vinegars, honeys and elixirs. It has a particularly high yield of essential oil so it imparts a beautifully sweet rose flavour to whatever menstruum it is infused in.
To make a rose infused vinegar or honey, all you need do is lightly pack a jar with any highly scented, unsprayed rose petals and cover with your liquid of choice. As the petals are so delicate they give up their flavour easily. If you leave the petals in the honey it can be used almost immediately but if you prefer to strain it then let it infuse for a couple of weeks first. A week is enough time for the vinegar. Remember to cap your vinegars with a plastic rather than metal lid to avoid corrosion.
To make a rose elixir you follow the exact same process but fill the jar a third full of honey and two thirds of brandy or vodka to cover the petals. This is a nice mix of the deliciousness of a honey infusion with a stronger alcohol extraction which will result in a more potent medicinal effect. This can be strained after only a day or two as the volatile oils in the plant are easily extracted into the alcohol and the medicine will become more bitter and astringent as time progresses, something that may not be desirable if you want to maximise the flavour of the end product. Rose petals are also delicious in a salad and look beautiful with other edible flowers. Danielle at The Teacup Chronicles recently posted a recipe for a strawberry and rose petal salad which looked delectable.
At this time there are so many roses in bloom that I can’t resist picking a few for the kitchen windowsill. Gazing at them and smelling their sweet scent on the air helps to make doing the washing up a far more pleasurable task!