Roses red petals whole

Flower, hip, seed, root

Flower: 

• anodyne
• antibacterial
• antidepressant
•  antifungal
•  anti-inflammatory
•  antiseptic
•  antispasmodic
•  antiviral 
• aphrodisiac
•  aromatic
•  astringent
•  blood tonic
•  cardiotonic
•  carminative
•  decongestant
•  diuretic
•  emmenagogue
•  expectorant
•  hemostatic
• hepatic
•  kidney tonic
• laxative
•  refrigerant
•  sedative 

Hip: 

• antibacterial
• antiinflammatory
• antimutagenic
•  antioxidant
•  antiviral
•  astringent
•  blood tonic
•  cardiotonic
•  digestive
•  diuretic (mild)
•  emmenagogue
•  kidney tonic
•  laxative
•  nutritive
•  stimulant
•  tonic 

Seed: 

• diuretic,
• laxative     
•  

Root: 

• astringent
• carminative

Rose flowers break up congestion, dry mucus, stop bleeding, clear heat, calm the heart, enhance positive emotions, regulate the menstrual cycles, and pro- mote bile flow.

It is used in the treatment of anger, anxiety, colic, depression, diarrhea, erectile dysfunction, hemorrhage, hepatitis, irregular menses, and leukorrhea. 

Rose hips are rich in flavonoids that help strengthen the capillaries of the body. They also improve the body’s assimilation of vitamin C.

They are used in the treatment of atherosclerosis, bedwetting, bruising (as a chronic condition), cancer, colds, cough, diarrhea, exhaustion, flu, gingivitis, hemorrhoids, high cholesterol, hypertension, night sweats, overactive bladder, spermatorrhea, uri- nary tract infection, and varicose veins.

Rose flowers are a supreme bath herb, being aromatherapeutic, aphrodisiac, and great for the skin; they also are excellent in facial steams.

Rose water, prepared from the flowers, can be applied topically to treat bruises, dry skin, muscle soreness, and sprains and prepared as a compress to soothe sore eyes and treat conjunctivitis.

Rose seeds are used primarily for their rich oil, which is often included in skin and hair-care products for its softening, moisturizing properties.

Rose roots can be used topically in compresses to reduce inflammation.

They also can be prepared as a gargle to soothe sore throat. As a flower essence, rose dispels shame about sexuality and helps users ful- fill their true desire and open their emotional heart.

Rose petals (with the bitter whitish heel removed) can be eaten raw or as tea. 

They have a delicate, astringent, sweet, bitter, flowery flavor, sometimes de- scribed as that of scented rainwater, when made into tea; red roses tend to be more astringent than white ones.

Rose water, prepared from the flowers, is also edible and is commonly added to desserts. 

Rose hips can be eaten raw or cooked.

During World War II, they were an important source of vitamin C in England.

Rose hip tea, long a staple in Scan- dinavia, has a tart, fruity, sour, sweet flavor.

Prepare the tea as an infusion; boiling the rose hips will dissipate their vitamin C content. The young leaves and shoots are also edible, raw or cooked, if collected in the spring when they are still tender.

Roses are a universal symbol of beauty and love and have long been associated with the Virgin Mary.

White roses symbolize an innocent love, while red roses symbolize passionate love, pink roses simple and happy love, and yellow roses friendship. 

Rose hips yield an orange dye.

The hips and flowers are sometimes added to potpourri and sachets for their aroma and color.

The essential oil of the flower is used as a beautiful and costly perfume. Rose flowers and the oil extracted from the seeds are often included in cosmetics to soften and smooth the skin.

Constituents Flower: 

• malic acid
• tartaric acid
• quercetin
•  essential oils (eugenol, geraniol, cit- ronellol, geraniol, nerol, terpenes)

 Hip: 

• carotenes,
•  vitamins B1 and B2
•  vitamin C
• vitamin E
•  vitamin K
• flavonoids
• calcium
•  iron
•  magnesium
•  manganese
•  phosphorous
•  potassium
•  selenium
•  silicon
•  sulfur
•  zinc
• polyphenols
•  tannin
• malic acid
•  pectin
•  vanillin

Seed: 

• vitamin E
•  fatty acids (palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, arachidic acid)