By Beth Schreibman Gehring
From as early as I can remember, I have been completely smitten by the beauty and versatility of roses. As I have mentioned before, my father was a passionate gardener who loved heirloom roses. Being a trained biologist, he knew the value of gardening organically, and he promoted the benefits of mycorrhizal fungi in the late 70s to strengthen the roots of his garden plants. Instead of using fungicides and pesticides, he planted fragrant herbs among the roses, knowing that many common rose pests would be deterred by the essential oils that they released. He would always tell me, “Remember Beth Ann, feed the roots first and forget about the flowers, because if you feed the roots, the flowers will always be healthy and beautiful.” This is a piece of advice I have followed to this day with real success.
Like many artists for centuries before him, my father used his roses as inspiration for his paintings, and my mother always arranged beautiful vases full of them all around the house. Because my father grew them organically, she used their petals liberally to decorate her serving platters, trifles, and cakes. She taught me that beyond their stunning beauty, roses have a vast array of uses that make them a valuable addition to any stillroom, and I am continually amazed by their versatility. From their use in cookery and perfumery, to their health benefits and sheer beauty, roses are a versatile and beloved plant that has left an indelible mark on our history and culture. In so many of our homes, they are a beloved decorative element in our gardens and floral arrangements.
With their wide range of colors, shapes, and sizes, roses are a flower that can be used in any setting, from a romantic wedding to a simple bouquet on a kitchen table. My mother always said, “If you have a rose blooming in your garden and a bottle of good wine, have a party!” and over the years, I’ve found that she was right. A mature ‘Zepherine Drouhin’ rose in full bloom is the ultimate icebreaker, with a beckoning fragrance that is noticed long before you ever see the bush. She’s an ageless beauty with huge Barbie-pink blooms. Then, there’s the classic ‘Rosamundi’, a bicolored beauty that is another true love of mine. With huge fuchsia and white blooms and a fruit forward fragrance, I’ve discovered that my guests fall madly in love with her, because most have never seen a two-toned rose. A bouquet of ‘Rosamundi’ mixed with bleeding hearts, sage, and two-toned ivy is utterly heart stopping in its beauty.
Heirloom roses are not only renowned for their beauty but also for their flavor and fragrance. Roses are a versatile ingredient that can be used in both sweet and savory dishes. The best roses for culinary use are those that are highly fragrant and have a sweet flavor, and no category fits that better than the Historic or Heirloom roses. These are the tried and true, many of them centuries old. I’ve always found these easy to grow, they’re hardy, and in my experience, thrive with a bit of benign neglect. They don’t need to be fussed over to produce beautiful and blowsy blooms—just fed well and occasionally pruned. I’ve even grown them in containers on balconies of apartments I’ve lived in and been very successful at it.
There are many classes of roses, each with its unique taste and scent. One of the most popular roses for flavor and fragrance are the beautiful Damask roses. They possess a strong aroma and a sweet, spicy taste, making them ideal for use in cooking, perfumery, and body care products. Damask roses have been used for centuries in the production of rose water, rose oil, and various other rose-based products. Damask roses are also used in the preparation of Turkish delight, rosewater, and pistachio nougat, and other sweet treats. My Aunt Pat used to flavor the Marzipan that she made us every Christmas with the rosewater that she would bring back from her travels. It made that already delicious treat even more magical.
Another class of rose that is renowned for its flavor and fragrance is the Bourbon roses. This rose was supposedly first grown on the island of Bourbon (now Reunion) in the Indian Ocean in the early 19th century. They are a popular choice for gardeners due to their hardiness and resistance to disease. Bourbon roses are also known for their velvety petals, rich colors, and large blooms, making them a popular choice in floral arrangements. They have a strong, sweet scent that is often used in the production of perfumes, rose water, and other rose-based products.
Every rose lover has their ultimate favorite, and mine is undoubtedly the Apothecary’s Rose (Rosa gallica officinalis). The Apothecary’s Rose is an incredibly beautiful rose with a uniquely spicy fragrance and deep pink blooms, making it a popular ornamental plant in addition to its many uses.
The Apothecary’s Rose is a historic rose cultivar with a rich history and numerous medicinal properties. This rose variety has been grown for centuries, with its origins dating back to ancient Persia. It was brought to Europe during the Crusades and quickly became popular among apothecaries and herbalists for its medicinal properties. In the 14th and 15th centuries, it was widely grown in monastery gardens and used for various medicinal purposes, including treating digestive issues, skin irritations, and fever. I have found the Apothecary’s Rose to be easy to grow, and every year my two bushes reward me with an abundance of fragrant petals that I use specifically to make delicious jams and syrups.
I’m often asked for what I believe to be the best way to capture a rose scent and flavor for cooking. For me, the easiest way to do this is by infusing them into granulated sugar. It is important to use unsprayed and organic roses. Simply mix several handfuls of fresh and fragrant rose petals into a jar of sugar, and let them sit in a cool, dark place for a few days. When you next open the jar, you will be amazed by the scent. The sugar will have taken on the flavor and fragrance of the roses, making it perfect for use in baking or as a sweetener in drinks. You can also make candied rose petals by painting each petal on both sides with an egg white wash or simple syrup and then sprinkling each petal liberally with finely granulated sugar. Lay each petal on a piece of parchment paper and allow them to dry. These can be stored in an airtight jar and used to decorate all kinds of wonderful recipes.
For a more elaborate recipe, try making a simple rose syrup. To do this, simmer two cups of honey and three cups of water in a pot until the honey dissolves. Add several cups of fresh rose petals, several cinnamon sticks, and a vanilla bean, and simmer for a few more minutes. Take it from the heat, and let it cool for several hours. Strain the mixture, and store the syrup in a jar in the refrigerator. You can use rose syrup to make rose lemonade or add it to cocktails or plain seltzer for a floral twist. This syrup is also delicious stirred into a custard or rice pudding!
Another way to use rose petals in cooking is by drying and storing them. Spread the petals out on a baking sheet, and let them air dry for a few days. Once dry, store them in an airtight container in a cool, dry place. Dried rose petals can be used to make rose tea or as a garnish for cakes and other desserts.
You can also use roses to make your own potpourri at home. Mix dried rose petals, and if you have them, whole dried roses/buds with other fragrant herbs like lavender, mint, or chamomile. I often add cracked cinnamon, star anise, and cloves, as well as some hemlock cones for interest. The last thing that I add is my favorite blend of essential oils. Use rose essential oil mixed with a bit of lemon, orange, oak moss, and pine. Stir it all together and let it age for a couple of weeks in a cool, dark place. When you’re ready, place the mixture in some decorative bowls, and enjoy the lovely scent.
In addition to their delicious flavor and fragrance, roses also have many health benefits. Rose hip tea is a popular herbal tea that is made from the fruit of the rose plant. It has a light, floral flavor and can be enjoyed hot or cold and is believed to have a calming effect on the body and mind, making it a popular choice for reducing stress and promoting relaxation. I generally harvest my rose hips in the fall after the first frost. They’ll be ugly and wrinkled at that time, but that’s when they are ready to use! Rose hips are packed with vitamin C and antioxidants, making them a great immune-boosting drink. Steep cracked, dried rose hips in hot water for 10-15 minutes. You can also add whole cloves, dried ginger, and orange slices. I personally love to blend my own rose petal teas using tulsi (holy basil), cinnamon, clove, spearmint, and lemon balm as a base.
Finally, rose baths and other soaks are a great way to relax and relieve stress. Add fresh or dried rose petals, several drops of rose essential oil, and powdered milk to a warm bath for a luxurious soak. You can also make a rose foot soak by adding rose petals and Epsom salt to a basin of warm water. Rose essential oil is extracted from the petals of the rose through steam distillation and is widely used in aromatherapy for its relaxing and calming properties. It is believed to promote emotional well-being, reduce stress, and improve mood. I add rose essential oil to carrier oils like jojoba or sweet almond oil to create a luxurious massage oil or you can add it to a diffuser to create a relaxing atmosphere in your home or office. Additionally, rose water, a by-product of the steam distillation process, is a popular facial toner and can be used to hydrate and refresh the skin.
Any of these uses are a great way to unwind after a long day and enjoy the lovely scent of your beautiful roses. Or, like my father, you can save your watering and garden work for the twilight hours, bringing a cocktail into your garden along with your hose and trowel!
Whether you’re a gardener, herbalist, cook, or simply a lover of beautiful flowers, there’s no denying the allure of a glorious rose garden, and if you have one, I hope that you’ll let me know in the comments which are your favorite roses to grow and why.
Wishing all of you the most wonderfully fragrant spring!
Medicinal Disclaimer: It is the policy of The Herb Society of America, Inc. not to advise or recommend herbs for medicinal or health use. The information in this presentation is intended for educational purposes only and should not be considered as a recommendation or an endorsement of any particular medical or health treatment. Please consult a health care provider before pursuing any herbal treatments.
Photo Credits: 1) Harvest Day of Roses at the Western Reserve Herb Society Gardens; 2) Rosa ‘Zepherine Drouhin’; 3) Rosa ‘Rosamundi’; 4) Rosa ‘Leda (Damask rose); 5) Rosa gallica officinalis (Apothecary’s Rose); 6) Drying rose flowers; 7) Dried rose flowers; 8) Rose hip; 9) Dried rose petals. All photos courtesy of the author.
Beth Schreibman Gehring is a lover of all things green, delicious, growing, beautiful, magical, and fragrant. She’s also a lifestyle blogger, storyteller, and occasional wedding and party planner who uses an ever-changing seasonal palette of love, life, and food to help her readers and clients fall madly in love with their lives! Beth lives and works with Jim, her husband of 40 years, and is owned by 17 full sets of vintage dishes, hundreds of books, two cats, one dog, a horse, a swarm of wild honeybees, a garden full of herbs, fruit, vegetables, and old rambling roses, too many bottles of vintage perfume and very soon, a flock of heirloom chickens! She is the author of Stirring the Senses: How to Fall Madly in Love with Your Life and Make Everyday a Day for Candles & Wine (available on Amazon) and is currently working on a new book, Roses for Beauty, Flavor, and Fragrance. Join her in her gardens at https://bethschreibmangehring.substack.com/, or contact her at beth.gehring@stirringthesenses.com.
In 2001 when I was the National Herb Garden intern, my internship project was to research the plants in the Fragrance Garden and write the copy for the permanent display labels. I was delighted to get to research the Fragrance Garden, because so many of my favorite plants are fragrant plants, and I love them, both for their wonderful scents, but also for their often romantic and beguiling histories. So many of those stories could not fit on those small labels, but they stayed with me all these years nonetheless. My favorite was the story of how patchouli became known in the West, a story that involves French fashion, mistaken identity, and Napoleon Bonaparte.
You may have a strong reaction to just hearing the word “patchouli.” It seems to be one of those love-it-or-hate-it smells. I love it, but I understand disliking it. It is very strong and musky and extremely persistent (more on that later). Or maybe you dislike it because of its strong association with that other love-them-or-hate-them topic, the hippies. American and European young people flocked to India in the late sixties and early seventies and brought patchouli back home with them, along with other Indian goods and practices now associated with the hippie counterculture, like marijuana, incense, mala beads, colorful printed cottons, yoga, meditation, sitar music, and vegetarianism.
Nevertheless, it is an essential ingredient in the perfume world, where it is an extremely common base note found in a majority of perfumes today, at least in small quantities. It is found in Opium, Coco Mademoiselle, Paloma, Tabu, Arpege, Miss Dior, and many others. The oil is both very strong and long lasting and is also an excellent fixative, which means that it “fixes” whichever scents it is blended with, making the more volatile top notes last longer. It is said to have the rare property of deepening and improving with age, becoming richer and more complex, unlike most essential oils, which degrade over time (the same is said of sandalwood, vetiver, and frankincense). In small amounts and blended with other scents, it isn’t necessarily discernible as patchouli, but it lends the perfume a rich, warm, well-rounded base. It is also used in very low concentrations in the flavor industry to flavor beverages, food, and candy! In India, it is used to scent tobacco. Interestingly, there is no synthetic version.
And now for the story that so tantalized me. As a lifelong seamstress, I love textile history and lore as much as all things herbal, and this story has both! The history of patchouli arriving in the West is inextricably bound up with the history of Kashmiri shawls. Beautiful, ornate, woolen shawls have been woven in the Kashmir valley on the border of India and Pakistan for many centuries (documented to the 11
delicate silky fibers. The hair–and resulting yarn–is extremely fine textured and is known as cashmere (a variant spelling of Kashmir) or as pashmina (a term originally referring only to the very finest grade of cashmere but now diluted to near meaninglessness). One shawl could take a team of weavers many months up to a couple of years to produce, and the finest shawls cost the equivalent of about $10,000 in today’s dollars. They were gifted to and worn by royalty and the ruling elite throughout India, the Middle East and Near East, and beyond. By the mid-1700s, the shawls were finding their way into Europe, brought home to England and France by officers with the East India Company as gifts for their wives, and by the late 1700s, there were also textile factories in Scotland, England, and France creating imitations from fine merino wool and eventually from cashmere yarn imported from the East.
herself eventually collected hundreds of them. Those “in the know” considered it essential to acquire an authentic imported Kashmiri shawl and not one of the inferior domestic imitations. A reliable way to tell them apart, at least prior to about 1830, was by their scent! For when the shawls were packed for shipping in Kashmir, they were layered with dried patchouli leaves to repel moths. The enduring scent infused the shawls and added greatly to their mystique and glamour. The fragrance became as fashionable as the shawl, but for years, no one in the West knew its source. By 1826, French perfumers figured out that the source of the scent was the crumbled brown packing material, and eventually plants were located, imported, and grown in greenhouses. However, the plant that was imported was 
The shawls, and the scent of patchouli, were an essential item of fashion from 1800 up to about the early 1870s. Many women of high society had their portraits painted wrapped in their shawls. The shawls paired well with the clingy Empire style gowns worn in the early part of the century (think Jane Austen movies) and also with the full crinoline and hoop skirts of mid-century. However, they did not go as well 
with the bustled dresses coming into fashion in the 1870s and so fell out of fashion in favor of fitted jackets. Economic and geo-political changes also hurt imports. Additionally, the scent of patchouli also gradually fell out of favor as it became associated with licentiousness and marital infidelity, as its persistence would often betray the guilty parties, and among “respectable” women, lighter floral scents like violets and lilac came into style.
to refer to the motif itself. The pattern endured in European fashion and decorative arts, coming in and out of style over the years, and eventually exploding in popularity once again in the 1960s, right along with patchouli oil as perfume!
Dianthus is The Herb Society’s Herb of the Month for April. The timing is perfect as the weather is beginning to be spring-like, and these plants are now available in our garden shops. The Greek botanist, Theophrastus (371-287 BCE), is credited with giving these flowers their name. He combined the Greek word for dios, “divine,” with anthos, “flower” and came up with dianthus. Dianthus have been cultivated and bred for over 2,000 years, and many different colors and flower types have been developed along the way. With successive breeding, however, many of the cultivars have lost their native clove-like scent. 
Dianthus caryophyllus is the botanical name for the flower we call carnation. It has been in cultivation for over 2,000 years and is native to the Mediterranean region. Other names for this flower are gillyflower or clove pinks because of the clove-like scent of the original flower. Carl Linnaeus described the plant in his Species Plantarum in 1753 and gave the plant its botanical name.
caro, referring to the natural color of the native flower. In religious symbolism, the flower represents “God made flesh in Jesus” or the incarnation. To carry through with the religious symbolism, it is said that the carnation sprung from the tears Mary shed during the crucifixion. The carnation is a frequent artistic floral motif in mosques and Islamic art. 
symbol of Portugal’s Carnation Revolution when the authoritarian regime was overthrown in 1974. In some countries, it represents the socialist worker’s movement and is often used during May Day demonstrations. In Azerbaijan, red and pink carnations memorialize the people’s uprising against the Soviet crackdown in January, 1990. The red carnation has become a symbol of that tragedy, now christened Black January. The red carnation is the state flower of Ohio. It was chosen to honor Ohio Governor and United States President William McKinley who wore a red carnation until his assassination in 1901. The red carnation is the national flower of Spain, Slovenia, and Monaco.
The essential oil is also used in making the French perfume, L’air du Temps. Dianthus caryophyllus can be found in European herbal medicine to treat coronary and nervous problems.
just before they open for medicinal applications.
William married Kate Middleton in 2011, Kate included sweet Williams in her bridal bouquet as a tribute to her husband-to-be (Dillon, 2021).
Bay laurel, 
Propagating bay takes patience as it is very slow to germinate and grow. The Herb Society of America’s guide to bay offers a method for propagating bay laurel.
Bay laurel branches are pliable and lend themselves to making wreaths. The leaves are also used for potpourri. Many of us remember the old-fashioned way of keeping flour and grains insect-proof by adding a bay leaf or two to the container. The essential oil of bay is used in perfumes and soaps.
As an aside, Alexandra Rodrigues and associates inoculated newly created stained glass samples with fungi previously isolated and identified on original stained glass windows. They found that “fungi produced clear damage on all glass surfaces, present as spots and stains, fingerprints, biopitting, leaching and deposition of elements, and formation of biogenic crystals” (Rodrigues et al, 2014). Let that be a warning to keep your stained glass windows clean. 
One of the more interesting lichens is known as Icelandic moss (
The name comes from the French, 
There were many types of pomanders. Through the years, spices, essential oils, and green herbs including rue, sweet bay, lavender, and rosemary were used not only for their sweet scents but also for protection against contagious diseases. Historically, pomanders were either located somewhere in the home, worn around the neck, or attached to the belt like a bit of jewelry to safeguard against infection, disease, and bad luck.
To turn to a happier use of pomanders, it was an English custom recorded in the time of Henry VIII to give one to each guest at New Year’s tied with a sprig of rosemary for remembrance. This was not only a sign of esteem but of good luck.
Got a big patch of lemon balm in the garden? Freshen up your sink disposal after trimming the lemon balm leaves to use in salads! Stuff the stems down the drain and whirr away for lemony freshness. – Peg Deppe
Herb sprinkles for aromatherapy: I am not a very good housekeeper since I would much rather be doing other things – especially being outside in the garden. Worst of all, I do not like to vacuum – I avoid it like the plague. A way to make the task more pleasant and clean out the pantry or apothecary at the same time, is to use up your old, spent herbs. I sprinkle them around on the carpets in all the different rooms – anything from thyme to rosemary, and oregano to lemon balm, peppermint, or anise hyssop. Just liberally scatter them about with reckless abandon. Then, when you vacuum, you really notice what you are doing, and you are treating yourself to aromatherapy at the same time. Depending upon which herbs you use, inhaling the herbal fragrances can relax or stimulate you or give you a sunny disposition and helps to get the job done. – Susan Belsinger
Probably not a new idea, but I like to hang little bundles of fragrant herbs in my guest bathroom. If you include roses, the bundles can look attractive as well as adding fragrance. – Elizabeth Kennel
I have always been fascinated by people’s life stories, particularly those in the herb world. How did they end up where they did? What circumstances led them down their chosen path? Some people take decades—and numerous career maneuverings—before they settle into their career of choice; others know their life’s calling from an early age. For Bill Varney, owner of URBANherbal in Fredricksburg, TX, his life’s work encompassed all those things and more. I recently asked Bill to give me a glimpse into his world as an herbal enthusiast and business owner and what it takes to succeed. Here’s what he said:
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the soil to plant sage, southernwood, wormwood, fennel, poppy, clary, mint, pennyroyal, celery, betony, agrimony, tansy, catmint, and radish. Strabo introduces his herbs the way a mother might speak of her children, praising their qualities without neglecting their occasional blemish. In my life, Adelma Simmons, who founded Caprilands Herb Farm in Coventry, Connecticut, and Madalene Hill, who founded Hilltop Herb Farm and later built the gardens at Round Top, Texas. In Madalene’s book, Southern Herb Growing, I was really proud that she had a few pictures in the front of her book of my first herb gardens. After her book came out, she came to my place and did a class and book signing. I have always admired Emelie Tolley and all of her books, and she and I have been friends for many years. In my book, Herbs: Growing and Using the Plants of Romance
we meet and we can share with. As James Beard, the famous chef, said, “We learn from each other and end up teaching ourselves.” Also, I have always been inspired by Lady Bird Johnson. She came into my store many times over the years and would have me make things for her to give as gifts. Her love of nature and wildflowers has done so much for our island home, Earth.
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Early in our history as a country, many were short on money and luxuries such as candles. Livestock numbers were as yet too low to produce the quantity of tallow needed to make candles affordable, so following the lead of Native Americans, householders turned to candlewood to provide light on winter evenings.
Not only must the candle be burned on New Year’s Eve, but must be burned through one night and into the next day/year. A contemporary ten-inch taper will burn about 5-7 hours, so lighting one at dinner should last past midnight. If you stay up to bring the New Year in, your candle will probably burn down shortly thereafter. 
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