There is a lot of evidence for the ancient origin of the rose, with fossils of roses dating back 30 million years being found in America.

It is believed that the cultivation of roses for rose water began in India and Egypt, and rose oil arrived in Europe in the 16th century.

In ancient times, the rose was used in folk medicine to relieve coughs, to treat stomach and menstrual pains, as well as for digestive problems.

The rose is widely used in aromatherapy and phytotherapy as a means of combating stress, anxiety and depression.

Various pharmaceutical products and nutritional supplements rely on its anti-aging properties, as well as the anti-sclerotic effect of rose oil, i.e. its ability to promote cell regeneration.

Its richness also lies in its many possibilities – it is mainly used for rose oil and rose water, and the petals are edible. It can also be used as a tea or to flavor foods. Rose water and powdered rose leaves are used mainly in Persian, Indian and Middle Eastern cuisine. Rose water is often sprinkled on meat dishes and rose powder is added to sauces.

Just a few days now and it will be May and the roses are all around us. It is the best time of the year to benefit from the Queen of the flowers.

Here's a delicious and simple recipe for joyful and healthy irresistible dessert :

Panna cotta with roses:

Products (for 4 servings):

• 300 ml of liquid cream (or coconut)
• 1 tbsp. gelling collagen (or agar-agar)
• 1 tbsp. cocoa butter
• 1 -1.5 tbsp. stevia
• 2 tbsp. dried damask rose leaves/tea

If you love vanilla, you can always add a few drops vanilla essence

Heat the cream on the stove without boiling. Pour the collagen, cocoa butter and stevia into it, and stir until they are completely dissolved. Add the rose leaves and leave the mixture on the warm (but off the stove(!)) for another 5-10 minutes until it takes on the aroma of the roses. The heat of the stove is needed so that the collagen does not gel.

Prepare 4 silicone muffin tins and pour the mixture into them, straining through a sieve to remove the rose petals. Refrigerate for at least 3 hours to gel the panna cotta. Leave it at room temperature for at least 15 minutes before serving. Remove it from the molds and additionally decorate it with rose petals and raspberries.

"Let food be thy medicine and medicine be thy food” - back to Hippocrates, the father of medicine… what better addition to our daily table than the Queen of the flowers… the Rose …🌹🌹🌹

Shared with joy

A. A.

Stob, Bulgaria