Diary of a Kitchen Witch
Rose Water
On this Memorial Day, I have been relishing alone time. I went up to Powell Butte to forage some rose petals to make rose water. I left my humble abode at 6:20, about 30 minutes after I woke up, and I didn’t get home until 10:22. Four glorious hours and 19,000 steps later, I had almost 2 cups of wild rose petals.
One thing about foraging that is often left out of highly curated blogs is the amount of bugs you’ll come across. The number of carpet beetles that went down my drain was concerningly high. I also did about 55 tick checks because after finding that one trying to burrow into my arm last summer, I’m paranoid. As soon as I see long grass I’m ready to do a tick check. These are my honest, unfiltered warnings about being a nature loving human. There are bugs. They will touch you. It is unpleasant 96% of the time. Once back home, tick-checked, and showered, it was time to turn on my ice maker (a gift from the ever-generous, ever-hydrated Sassy Latte).
The Steps:
Gather rose petals that haven’t been sprayed, etc. You’re looking for chemical-free roses.
Put them in a much larger pot that you’d expect to need that has a lid.
Put in a little jar in the middle of your petals. I got about 2/3 of a cup from my process today. I used a 2/3 cup mason jar that was once a candle jar.
Cover the petals with water until they are floating. If your tap water is a little funky, I’d recommend using some bottled/filtered water. Others will insist on distilled. Use what you have. We’re about accessibility around here.
Bring your rose tea to a simmer with the lid of your pot upside down so the condensation will roll to the center and into your jar.
Add your ice cubes on top of your lid (see photo below).
Check your jar to make sure that it is centered and/or that the condensation droplets are lined up with the jar. My jar scooched around a few times. This is where I learned that it is important to have a low simmer rather than a boil.
Add more ice as needed. I let mine simmer on low (level 2-3 of a 10 level stove) for about 40 minutes.
When it is done, or you are done, carefully remove your jar. Turn off your stove. Let things cool for a bit. You can strain off your rose petals and have the rose tea. I like to use it on my hair/body. You could also use it to make some rose simple syrup.
You can store your rose water essence (in the jar) for a week in the fridge or up to a year in the freezer. Use it for beauty purposes, baking, desserts, or offerings to your deities.
Roses for me are deeply connected to the heart, to my deities, even the dark goddesses (The Morrigan and Hekate) because plant magic is magic. The plant world is deeply connected to the divine feminine, and these dark goddesses are divine and strong in their femininity. I prayed a decade of my rosary over the pot as it simmered. I added rose quartz on top for even more heart and loving support. This rose water will be used in my Full Moon ritual this Saturday, most likely as an offering but also as an offering of love and devotion to myself.
How do we feel about a kitchen witch series where I share recipes, correspondences, and other magical kitchen workings? What plans do you have for this full moon in Sagittarius?
Wishing you well this week! May your life offer what you need in this moment.
With love,
Aventurine ✨