May 19, 2008 Panacea Vera Rose Recipes Alexandra Andrews

Anna Bella's Amore

6 cardamom pods or 1/4 teaspoon cardamom
3 teaspoons anise seeds
3 teaspoons crushed dried organic red rose petals with calyxes removed
1 stick cinnamon or 1/2 teaspoon ground cinnamon
8 cloves or 1/8 teaspoon powdered cloves
1/2 cup organic white cane sugar or 1/2 cup rose syrup
4-6oz of rose water
1 Fifth vodka
Combine in jar and shake daily for 2 weeks
Strain out into a new clean bottle
Let sit for two weeks
Drink

Rose Marigold Salve

1/2 ounce of dried organic red rose petals with calyxes removed
1/2 ounce dried calendula
4 ounces of lard, butter (cow, goat) or oil
The proportions are 1 part herb to 4 parts lard/butter/oil (Some prefer salted butter to unsalted your choice)
Grind the herbs as fine as possible
Add to the lard/butter/oil
Melt together in a glass jar placed inside a water bath or crock pot at 130-150 degrees. Let infuse with the lid on for at least forty -five minutes, or until the plant matter begins to lose its color - usually about 2-3 hours. Cool and filter the herbs out of the salve
If you intend to eat this butter following the maxim: If it is safe enough to eat, it is safe enough to put on your skin. Divide the salve into smaller amounts and freeze the unused portions. If not to be eaten, Gum Benzoin tincture is a good preservative. Add at least 1/2 teaspoon (32 drops) per pint of oil.

Rose Petal Wine

1/2 ounce of dried organic red rose petals with calyxes removed
Add to 1 bottle of wine
The French herbalists recommend infusing the herb 24 hours for white wine and 48 hours for red wine.
The American herbalists recommend 2 weeks.
German Herbalists recommend 3 weeks.
Drink a wineglass before meals or use for cooking.

Reprinted by permission panceavera.com

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