Product guide
Rosa damascena
Whole Damask rose petals — softly perfumed, with the faint honeyed astringency that separates a tea rose from a merely scented one.
Botanical story · current research
Damask rose is a many-petalled, intensely fragrant rose grown for its flowers rather than for a large fruit. Rosa damascena opens in soft pink layers and carries a complex scent of fresh petals, honey, fruit and green notes. The petals are delicate, so timing and gentle handling strongly affect the final aroma.
Rosa damascena
Western Asia
From western Asia through the Balkans and beyond, Damask rose has shaped traditions of rose water, preserves, syrups, tea and perfumery. Petals are often gathered early, before heat disperses their fragrance. In food, rose works best as a measured aromatic accent that lifts sweetness rather than turning a dish into perfume.
Petal · whole dried tea
Fresh petals can scent sugar, water and desserts; dried whole petals become an infusion, garnish or blending ingredient. Distillation creates rose water and rose oil, which are far more concentrated and used differently. Green Botanica’s profile centres on the edible petal and the way drying makes its fragrance available year-round.
Latest useful research
We prioritise the newest credible source we can find and state clearly whether it is human, animal, laboratory or review evidence.
Review of 13 clinical studies; preparations and methods varied.
Open the research ↗A study of an extract, cell or animal model is not the same as eating or drinking the plant. It can still be valuable evidence when described accurately.
From plant to kitchen
Flavour profile
How to prepare
Use 1–2 g of petals — a loose handful — per 250 ml at 90 °C.
Steep 4–5 minutes; longer draws out tannin and turns the cup drying.
Good blended with a little green tea, or served iced with lemon.
Ways to use it
Further watching & reading
