WILD ROSE BUDS ORGANIC

From a dozen long-stemmed red roses to a single, perfect bud, the rose has always been a symbol of love - for those wise enough to know that love combines great beauty with sharp thorns. Have you noticed the plaster ornaments that often decorate the center of a Victorian ceiling? It's known as a "rose" and recalls an earlier custom; fastening a rose over the dining room table as a sign that all conversation would be held in confidence. Rose water is used medicinally and in cooking, rose petals can be crystallized or used in salads and desserts. The petals of rose make a tea that can be soothing to a sore throat. The Chinese use a decoction with the flower buds of roses to help with digestion and as a tonic for the blood.

These particular rose buds are gathered by a small village in the heart of Anhui Province. The villagers in conjunction with the local tea factory collect the new buds from the wild rose bushes that grow in the surrounding forests. These roses supplement the village income derived from tea propagation.

A lovely recipe using organic rose buds is called Darjeeling Rose Orange Cinnamon Tea - a delightful mix of rosebuds with an orange cinnamon zest that can be consumed hot or iced. This tea is best consumed without milk. For each serving you will need: 1 1/2 teaspoon of Mim Darjeeling estate tea, 2 rose buds, a teaspoon of orange peel and a pinch of cinnamon. Mix everything together and prepare as you would for a normal cup of tea.

To Make a Rose Cold Cream: Ingredients: 1 1/2 cup Organic Rose Buds, 6 tbs. olive oil, 1 1/2 tbs. purified beeswax, 1 tsp. distilled water. Put the olive oil in the top of a double boiler and heat gently. Stir is a many rose petals as the oil can take up. Remove from the heat. Cover and infuse for seven days. Strain the oil through a non metallic strainer, pressing the rose buds against the sides to extract as much of the oil as possible. Melt the beeswax in a bowl over simmering water, then gradually stir in the fragrant oil. Remove from the heat and add the water, drop by drop, until the cream has the consistency you like.