Dried Rose Buds

Whole dried rose buds. These small, closed pink buds, picked just before they open, keep their colour and their delicate, soft, slightly sweet fragrance. They are as lovely in the jar as they are in the cup.

Infused, rose gives a pale, pinkish drink with a floral, soft, slightly tannic taste that pairs wonderfully with black or green tea, hibiscus, chamomile or our raspberry leaves.

Preparation: 1 tablespoon of buds per cup of very hot water, steep 5 to 10 minutes, covered. The buds slowly open in the cup.

Other uses:
- Cooking: crushed into a sugar, a syrup, a honey, a spice blend (ras el hanout), or scattered over a cake
- In the bath, in a sachet, or simply to decorate
- In a potpourri or a sachet for the drawers
- For your own oil macerates and balms

• Dried whole, in the shade
• Store dry, in a closed container, away from light