Consuming or using roses externally is incredibly good for the body.
It’s especially beneficial for people who suffer from constipation, insomnia, depression, irregular periods, infertility, sore throat, blocked bronchial tubes, runny nose, chest infections, digestive tract infections, fluid retention, sluggishness/lack of energy, low libido, nervousness. Roses are anti-inflammatory, calming, mood enhancing and amazing for evening the skin tone, increasing bile and cleansing various organs. On top of it all roses still smell wonderful when brewed into tea!
First of all, don’t drink too much at once unless you’re intentionally doing a cleanse. This will give you diarrhea or just generally soften your stools. Your body will not absorb anything it doesn’t need (there’s a lot of vitamin C and other goodness in roses), it will flush out excess vitamins, water and minerals so no need to worry!
“Because of the medicinal properties of rose, it is widely used in Ayurveda medicine. One cup of fresh rose hips has the equivalent amount of vitamin C in 60 oranges. Rose tea (tea made with rose petals and hips) is not a new idea….. The reasons for the diuretic effects of the roses are they contain Vitamin C, pectin, malic and citric acids.”
Second of all, Rose tea does naturally have caffeine in it. So I don’t recommend drinking it before bed, also it is cleansing even in moderation it may get things moving to the point that you could wake up having to use the bathroom for more than the typical midnight tinkle. 😉
Thirdly, if brewed at an overly hot temperature you can make your tea too bitter (this goes for most black teas, as well). Side note, it is safe for pregnancy! It’s best to wait until the second trimester before having any special herbal teas including red raspberry leaf. Be especially mindful of the amounts consumed because it has caffeine and that isn’t good for baby even though there’s lots of healthy nutrients in the tea. The recommended daily intake limit of caffeine is 200mg for pregnant women.
1/4 – 1/3 c. Dried rose petals or 1 c. Fresh rose petals
1 – 2 c. Water
Sweetener of choice (I like Stevia or raw honey for this)
Almond milk to taste
Fresh spearmint leaves
Fresh, sliced ginger
- Take all of your ingredients and place them in a tea leaf strainer, and set this in or over your cup.
- Bring water CLOSE to a boil not quite a roiling boil, just make it hot.
- Pour water over tea leaf strainer and let sit/settle for 5 – 10 minutes. You’ll know that the roses are done when they become pale or even colorless, if you’d like the tea to be stronger, put in more roses and steep until you reach the desired strength in brew flavor and color.
You can also adjust this recipe to make a large pitcher, and keep it in the fridge so you could have 1/2 cup to 1 cup each day for a week or so.
I really hope you guys like this recipe and let me know if you try it or if you have any thoughts!
Thanks for reading and have a great week. ❤