Consulting Rosarians
and Educational Resources
Consulting Rosarians
Please call or email one of our Rosarians for advice on your rose problems.
Lowell Cooper - Benicia - (707) 315-6411 - lwcooper100@yahoo.com
William Dornik* - Vallejo - (707) 644-4746 - wdornik@sbcglobal.net
Eileen Jackson* - Vallejo - (707) 853-3963 - eileen.jackson@att.net
Charlie Malarkey* - Vallejo - (510) 965-8514 - malarkeyus@yahoo.com
Karen Anne McCann* - Vallejo - (707) 246-5523 - Gooh9rz@sbcglobal.net
Shari Rodrigues - Hercules - (510) 799-3702 - fsr07@comcast.net
Susan Turk* - Benicia - (707) 361-5997 - SusanMTurk0613@aol.com
* Master Rosarian
Recipes
Homemade, non-toxic pesticide spray
1 tsp. vegetable oil
1 tsp. dishwashing soap
1 cup of water (or, 2 tbs. of oil and soap to a gallon of water).
Add an equal amount of baking soda to the mix for mildew or blackspot.
Rose Petal Jelly
Ingredients
2 cups of water
3 cups pink rose petals, thicker tissue at base of petals removed
2 1/2 cups granulated sugar
1/4 cup freshly squeezed lemon juice
3 oz. liquid pectin
1 tbs. rose water
Bring water to a boil in a medium saucepan; remove from heat. Add petals, cover pan and let steep for 30 min. Strain liquid into a clean saucepan. Discard petals. Add sugar and lemon juice to pan. Bring mixture to a boil, stirring, over medium-high heat. Boil two min. Add pectin and boil for two min. more (for firmer jelly, boil another two min.). Remove from heat. Add rose water and pour into sterilized jars. Allow to cool completely. May be stored in the refrigerator up to six months.
I made a smaller batch of this and it was very easy and came out great! I also made another batch with 'Fragrant Cloud' and 'Mr. Lincoln' petals; yummy!
Olive Oil Night Cream
courtesy of Jolene Adams
Ingredients
1/2 cup olive oil
1/4 cup white vinegar
1/4 cup rose water
3 tbs. white beeswax
In the top pot of a double boiler, melt the beeswax with the olive oil. As the beeswax melts, stir the mixture. Be patient. Then remove the pot from the heat and cool it to room temperature. At that point, stir in the vinegar and rose water. The cream may be poured into a glass container and stored in the refrigerator for 3 to 4 weeks.
Rosehip Syrup
Ingredients
1 cup freshly washed rosehips w/ flower material removed
1 1/2 cup boiling water
1/2 cup granulated sugar
You can chop up the rosehips or leave them whole (whole requires more boiling). Add to boiling water and boil, covered, for a few minutes (chopped) or about 10 minutes if left whole. Remove from heat and cool for 20 minutes. Strain through a moistened jelly bag or a strainer and press/squeeze the rosehip pulp and allow it to drip into a saucepan for several minutes. Repeat the process with the rosehip pulp (boil, cool, strain) and add to the saucepan. Add sugar to the saucepan and boil, stirring, for 5 to 7 minutes.
More vitamin C than orange juice, a few spoonfuls in a glass of water is delicious!
