Eat, Drink and Stop To Smell The Roses
Updated: Sep 16, 2021
Roses have a plethora of medicinal and culinary uses that have been documented since ancient times. Damask Rose (pictured) is rich in vitamins A, B, C, E, K, and volatile oil. Damascus roses are the preferred variety for oil extraction because they are believed to be the original red rose having the strongest oil and aroma. One of the most common rose products on the market today is rose water. Avicenna, a 10th century Persian scientist is credited with the refinement of rose water. This eventually gained Europeans attention, recognizing rose as a valuable commodity. Thus it became a profitable source of trade for Persians, and the many variety of roses began to spread globally.
In Traditional Chinese Medicine it is know as Mei Gui Hua, and can be used alone or within formulas. It is used for regulating Qi, reducing stagnation, removing blood stasis, nourishing the skin, and improving digestion. Western medicinal functions include anti-depressant, anti-phlogistic, antiseptic, antispasmodic, antiviral, hemostatic, and last but not least, it’s an aphrodisiac!
One of the oldest references to the usage of Rose oil dates back almost 5,000 years to the Pyramid Texts of Saqqara in Egypt. Considered a sacred oil, it is associated with the Goddess Isis, whose name translates to “the throne”, and the heart energy center, also referred to as the 4th chakra. In addition, within the endocrine system it is written that rose oil energetically works with the Thymus gland. This parallelism is interesting when we reflect upon the fact that our heart is now documented as the strongest generator of electrical and magnetic fields within our body. Thus when engaging Roses, whether it be from a culinary or medicinal standpoint, open yourself to giving and receiving the offering of love, and let it guide all aspects of your actions and experiences as you sit upon your throne.