I haven’t posted anything about making my rose hydrosol because I was disappointed in the end result. I have yet to make anything from roses that actually captures the amazing fragrance they exude.
I’ve been using the petals of an old red rose that grows in the abandoned lot across the street. It’s my secret treasure, since it’s hard to find a rose in my urban neighborhood that I can be sure isn’t sprayed. Since this rose is entirely neglected (except for my feeble attempts at pruning it this year), I know it’s safe to harvest the petals.
They smell absolutely marvelous and look beautiful in the vase when first picked. But they don’t last long—they wither and go limp within a few days, as is true for many older roses. The newer varieties have been bred to last longer in the vase at the cost of the scent. The very chemicals that diffuse fragrance also age the flower.
The rose petals smelled wonderful while cooking in the pan but the rose water I collected had a slightly musty smell. I bottled it and put it in the refrigerator anyway, thinking maybe it would get better. A few days later I added glycerin to the hydrosol to make it last longer but it still smelled unpleasant. I realized I was never going to use it, so I poured it out.
I don’t know the secret of how to capture the fragrance of the rose but maybe I will learn next weekend when I attend
Jeanne Rose’s workshop on Natural Perfumery in Los Angeles.
