Show 256: Rose

Episode Transcript
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Speaker 1 (00:01):
The name down to the clan, the clan to the.

Speaker 2 (01:31):
Hey, y'all, welcome to this week's show. Today we're going
to talk about well, one of the most ubiquitous of flowers.
It's actually a shrug. Gosh. If you've ever grown roses,
you know what a pain they can be. Oh my word,

(01:53):
I remember. Well, let me tell you. First of all,
they have really great medicinal values. So we're going to
get hinto to that. But there is a major caveat,
and it's that the wild roses or less less hybridized.
I guess roses are the ones that are gonna be

(02:15):
more medicinal. Tea roses are really good, but wild roses
will always be the best. There are several varieties that
are medicinal, though, and I mean probably well we'll get
into that in a minute, but I mean, my least
I'm gonna say I have my two least enjoyable horticultural

(02:36):
enterprises or botanical enterprises have been growing roses and puling
nutgrass out of peanut fields. One I did when I
was a child. I grew up on a peanut farm.
We grew peanuts, we grew tobacco, we grew cotton, We
grew corn pretty much. Everything else took care of itself.

(03:00):
But those peanuts had to be my word, they were
high maintenance. And of course, you know, now everything's done
by machine. And for the most part, I mean it
was when I was a kid. You know, we're talking
forty years ago, basically, when my grandfather was really growing

(03:20):
peanuts a lot, forty to thirty five years ago, and
most things were done by you know, large farm equipment,
and you know, it wasn't that big a deal. But
we also had our own patch for the family. And
so I mean, you know, you're sitting there on like
one hundred acres. We were had like ten acres really

(03:42):
for the family gardens. And let me think thirty thirty
eight acres I think total that included the horse pastures,
cow pasture, the pig pen, you know, chickens, the orchards,
and the gardens and just very small area. I mean,

(04:04):
certainly no more than five acres provided enough vegetable food
for the entire family and then some. I mean we
had blueberry bushes, we had apple trees, pear trees, peach trees,
grape vines. But yeah, I mean row after row of tomatoes, cucumber, squash. Wow.

(04:25):
I mean corn certainly, a whole you know, patch of
corn that would move around from year to year. Okra.
Oh man, that was good. Okra too. It was an
old heirloom okra. All kinds of squashes, summer squashes, and
pumpkins and watermelons. Oh, lots of watermelons, you know, audut
fantastic And that really did not take up a lot

(04:46):
of space. It's amazing how much food you can grow
on a small piece of land, really, especially if you
have manure from animals. I mean that's you know, always
going to be the case. But it would also be
you know, a good acre too or five probably of
peanuts really for the family. And the same would be

(05:06):
true of potatoes. I mean think it was gonna be
a staple crop. And oddly enough, beans certainly, oh gosh yeah,
beans and peas, tons of them. I mean we grew
There was not a single day until my grandmother had
a heart attack, probably her second heart attack at about
the age of eighty two, when she did not have

(05:27):
a pot each for filled peas and butter beans on
the stove. So I mean that was the staple. There
was always going to be corn bread or corn you know,
biscuits in the morning, but corn bread or corn to
go with the afternoon evening meals. There was gonna be
field peas and butter beans, and then whatever was in season,

(05:49):
there'd be some meat, there'd be some fish. There'd be
fresh you know, sliced raw tomatoes and cucumbers and peppers.
I mean we were half French. That's you know, crue
de tey or salad or however you want to look at.
It was always on the table. It was never a
time when we did not have some form of salad
on the table, even if it was just potato salad,

(06:09):
and man, she made a good potato salad. But yeah,
peppers grew a lot of peppers, various variety, some hot,
some sweet. That that's kind of rare at that time
in eastern North Carolina. And this was down of Blade County.
But you know, one side of my family being essentially Creole,

(06:30):
we always had peppers and celery, you know, and garlic
and onions and you know a lot of things that
maybe a lot of the other local folks didn't cook with.
But yeah, filled peas, butter beans, corn, potatoes, I'm thinking
those were the main staple crops. Of course, collar greens
turn up some mustard cabbage. Didn't grow a lot of lettuce. Now,

(06:55):
it was more your coal crops. Never grew broccoli or
cauliflower or anything like that. That was something you got
the store every now and then. But yeah, those staples
were definitely field peas, butter beans, corn, potatoes, onions. And
then yeah, the greens, yeah, collared greens, mustard greens, turnip greens.

(07:17):
And man, it was good eating. It was good eating. Anyway,
we did grow a lot of peanuts, and like I
was saying, if you're not Southern, you may not understand
how that's a staple. But see, in the South, we
don't just eat peanuts roasted or fried. Which man, there,

(07:38):
if you've never had peanuts straight from the field, first
of all, let me get to that in a second.
But straight from the field and then shelled and fried fresh,
you have never had cocktail peanuts fry them, you just
put them. You take the raw peanut, and most people
have never had a raw peanut. But you take that

(07:58):
raw peanut, and it's got to be at the right
humidity level. If it's too fresh out of the shell,
it will take too long to fry and it gets
kind of mushy. If it's too dry, it'll fry too quickly.
You're better off doing dry than you know, really moist peanuts.

(08:19):
So because you can just kind of flash fry and
they'll probably be okay. But you just put them in,
they fry, they kind of blister up. You put salt
on them, and I'm the best thing ever, I mean literally,
the only thing that's actually better than that is straight
out of the field, just row. You pull them up
out of the ground. Peanuts are a leguminous plant and

(08:41):
the peanuts grow under the ground. You pull the whole
plant up and it's just covered. The roots are just
covered in dozens of peanuts, big nice shelled peanuts, you know,
in the shell. Pull them off, open them up, and
eat them raw. Oh my gosh, that is truly. I
mean that if you never tasted or raw peanut, you

(09:02):
can't imagine how good it is. It's got this grassy flavor,
it's somewhat sweet. It's just amazing, honestly. But the other
way we cook them in the South is boiled peanuts.
You take those what they call green peanuts, Now those
are not they're not actually green they're raw peanuts. I mean,

(09:22):
you know raw as in green or green is in raw.
I guess they'sould say straight as fresh in the field
as you can get them. Fresher the better. But if
they've been sitting around a few weeks, it won't hurt.
And you boil them in water with salt and boiled peanuts.
I mean that was just the ubiquitous staple when I

(09:43):
was a kid. I mean, there was always gonna be
some boiled peanuts either on the stover and the refrigerator.
There'd probably be some liver pudding there, this pork liver
mixed with very spices, absolutely delicious by the way, some
pickled eggs, pickled pigs feet, and some leftover corn bread.
I mean that was like when you went in the

(10:03):
house and there was nothing else that's there was always that.
And yeah, but where I was going with that is
peanuts seem to have a bellcrow like attraction or magnetic
type attraction for nut grass. These grasses that grow in
there and they're weedy and they'll choke out the peanuts

(10:26):
and you have to get out there literally like almost
every day, at least three four days a week with
a hoe in the hot sun because this is the
middle of summer. You harveshire peanuts basically August September, you know.
So you're out there in the intense heat acres away
from the house where there's some cold water or something

(10:48):
with a garden hoe, and you have to go out
there and hoe up the nut grass and it is
you fight with it, that nutgrass fights back, hove gets tangled.
It's horrible, absolutely horrible. Now there's one thing I have
experienced in my life that it was worse than hoeing

(11:12):
nut grass out of peanuts, and that would be raising
growing whatever you want to say, hybrid roses in Athens, Georgia,
oh by word. So went down to Athens, Gosh, around

(11:33):
two thousand, two thousand, you know, I was right around
the year two thousand, went down there and my mom
had bought a place down there, and I thought, and
it was like a guesthouse and apartment, and I thought, hey,
i'll go to school, and it's been great, and you know,
it was great. And she said, you know, you don't
have to pay rent. And I said, well, you know,

(11:54):
I'm going to do some work around here. One way
or another. I'll take care of the gardens. Did I
know that the lady who had had the house before her.
It was a really nice house, a nice piece of property,
beautiful gardens. I mean, it was a full time job
to be a gardener of that house. Actually, I mean
the lady who had lived there before had to pay

(12:15):
someone to do it, so it was a good trade off.
She was a rose grower, competition rose grower. There were
I think thirty seven varieties of roses on that property.
Each one except for the tea roses that grew up
by the fence, were hybrids, and they needed constant care,

(12:39):
constant pruning, constant fungus sides, especially the humid heat of Georgia,
constant insecticides, constant fertilizer, constant managing the watering. It was awful, Honestly,
I almost began to hate roses. And then, you know,

(13:01):
years later, back in the mountains of North Carolina, and
I'm out walking my dog and this scent, you know,
I'm just walking along this smell like that is the
most wonderful smell, and it triggered them. That's the smell
of roses. You know. Those hybrid roses had no scent.
There were maybe five out of the thirty some varieties

(13:22):
that had a little bit of a rose smell. They're
beautiful flowers, they did not have a beautiful scent. They
did not have rose hips, which are edible and very
good for you. And really they could not be used
for medicinal purposes because one they were very weak in
their medicinal properties because they had been hybridized that way.
But two, because of all that fertilization and chemicals and watering,

(13:46):
they just didn't have the value the tea roses up
by the fence did. But I wasn't really thinking about
that at the time. I did eat the rose hips
off those. They did have nice rose hips. They're small,
you know, not the biggest, but they were nice. But
when I got back up the mountains and discovered the
wild rose often called dog rows, I think it's Rosa

(14:10):
canus or something. We'll get to that when I actually
start looking at my notes. My word, this smell. There's
small flowers. They were white where I live. Apparently they
can come in, you know, various shades of pink and
different things. But they were white and you could smell
them like a mile away. And that's when I really

(14:30):
fell in love with roses. After vowing into claring I
would never have anything to do with roses again. I
really fell in love with those roses, and yeah, they're wonderful.
The best smelling flower there is bar none. I mean,
it's the rose. It's got to be, and it is
Roses Rosa canina or dog rose. That's the one that

(14:54):
has the most documented use in herbal medicine. But actually
they're all wild. Roses are interchangeable. And in North Carolina
we have the rows of Carolina that's one of a
native wild rows. We also have the swamp rows and
the climbing rows. Those are all native to my area.

(15:17):
The rest are naturalized, including actually dog rows. Dog ros
is not native, but it's gotten out. Our natives are
the Carolina rows and a swamp rose and a climbing rose.
But the dog ros has gotten out and it's crossed
with just about all the wild But you know, those
crosses are really nice. They include the Cherokee rose, sweetbriar rose,

(15:43):
damask rows. Yeah. Really, if if you don't live in
too cultivated an area, if people aren't cutting everything down
and spraying it with round up, if you follow your nose,
you're probably gonna find some wild roses, and of course
the rose family is much bigger than the rose itself.

(16:03):
I mean, apples are in the rose family, believe it
or not, blackberries are in the rose family. Sincafoil. You
said there's so many. I mean the rose family is
actually quite large, and to some extent they can be
used interchangeably. They all have an astringency. You all has
some vitamin C. But we're today, we're going to talk

(16:26):
about the rose proper, okay, and diascorides. Going back to
ancient Greece said that roses are cool and astringent, and
dried roses are more astringent. The juice must be pressed
out of them while they're still young, though, first cutting
off the well, this the white under the pedal. He

(16:47):
caught it the nail, I don't know, and then it
was pounded in. It always has to be the shade.
You can't have a full sun that will really destroy
the antioxidants essentially, and a lot of the qualities roses
like an apple to being in the same family. You know,
when you cut an apple it turns brown. Roses oxidize

(17:10):
very easily, so you got to act quickly. But dried
roses Corandia's cordies boiled in wine and strained are good
for headaches as well as the eyes, ears, gums, the
perineum and intestines rectum in volva. Applied with a feather
or washed with the liquid. That sounds a little ticklish.

(17:33):
I think I would apply with a cloth, especially several
of those areas. I don't think applying with a feather
would be the best idea. But anyway, he said the same,
but without straining. So essentially used as a poultice, we're
good for bruises and inflammations, especially the area blow the

(17:54):
rib blow the ribs, the abdomen. Essentially good for the
sum for arisipolis, which is a streptococcal cool skin infection.
Roses dried and poundered in small pieces and sprinkled on
the thighs. And he doesn't say why that's odd. Okay,

(18:15):
we're not gonna worry about that. Anyway, soothing in a
syringent takes care of Inflammation's pretty good, okay, So moving on,
he says, the rose hips that's basically the berry of
the rose. Remember this is a fruit bearing plant. Taking
in a drink. Stop loose intestines. He means basically, diarrhea

(18:35):
and blood spitting. Yeah, m all, he talked about. Even
back in ancient Greece, they made pomonders, which were aromatic
fruits basically that would make clothes smell good and keep
bugs out, or you could even wear them around your neck,

(18:57):
and they did that a lot. Back then. They didn't
have deodorant, they didn't pay a lot, so they wore
things around their neck. Normally, when we think of a pometerer,
we think of like an orange or a piece of
citrus studded with cloves and smells fantastic and they dry
out and it can be used, you know, in clothing
and all that. But you can also make a pomeonder

(19:17):
of rose, he says. Take forty teaspoons full of fresh
roses which are beginning to fade before they have absorbed
in moisture, combined with ten teaspoonfuls of Indian nard and
six teaspoonful of MRR. That's gonna be darn expensive. Okay, uh. Nard,

(19:39):
even in two three thousand years ago when this was written,
was one of the most expensive substances on the face
of the earth. Is a resin as well as MRR.
You're probably gonna be better off with your your orange
and clothes. You know, it's certainly gonna be cheaper, it's
gonna work just well. But it was he combined these

(20:02):
with iris and different things and said, I guess it's
a small pomonder, probably about the size of a I
don't know quarter. He said that it was used worn
around women's necks to dull the unsavory smell of sweat.

(20:26):
And there you have it. People have been vain for
as long as people have been on earth, maybe even
before that. I have no idea. I mean, you know,
vanity is a symptom of pride, and pride is the
first sin, as they say, well by about eleven AD,

(20:49):
said Hildegard Bombingen said that roses were cooling, and they
are roses actually rose in fu us in rose oil
or rose infuse water or the essential oil of rose
all have a cooling effect actually on the body. But

(21:10):
she liked to place rose petals on the ice. She
says it draws out the humor basically mucus from the
eyes and makes them clear. And actually the astringency of
roses will actually improve eyesight. But you know, it's kind
of tightening up a tissue. But It can also help

(21:31):
with cataracts. The roses and violet petals have both been
used traditionally to prevent or help reduce cataracts. You know,
obviously I can't make a medical recommendation to do so.
That is a traditional use. I just put it that way.

(21:51):
The antioxidants, the anti inflammatory properties, the stringency, and also
the slight acidity seems to help. She said that one
with small ultars on his body should place rose petals
over them. This pulls the mucus from them. One who

(22:12):
is inclined to wrath or anger should take rose and
a bit less sage and pulverize them. When the wrath
is rising in him, he should put this powder in
his nostrils. The sage lessens the wrath, and the rose
makes him happy. I have never tried that, you know.
Saint Hildegarde had insights I don't have. She learned her

(22:35):
herbal medicine from angels and the voice of the Living Light.
As she said, No, I'm not particularly prone to wrath,
but I can lose my temper every now and then.
I'd have to have some close at hand. It's not
like I could think, well, tomorrow, I'm gonna get angry
and I need to sniff some of this up my nose.

(22:55):
You know, if you ever get a chance to try it,
just let me know how it works. She said, the
place where a person is troubled by cramp or paralysis
should be rubbed with rose and he would be better.
And rose does is very good topically for cramps and stiffness.
It has you can include in liniments and balms. It

(23:19):
has a lot of really interesting uses. Actually, she says
its good to add to all medications. And she says,
if a little rose is added, there are so much
the better because of the good virtue of the rose. Girard.
We're back to fifteen hundreds England. A word. He wrote

(23:40):
a lot about roses. Roses. The English were fanatical about roses,
so there's no doubt about it. And I mean he's
an English orblis from the Elizabethan era. And yeah, so
he wrote a lot about roses, ving poetry and quotes

(24:01):
from Greek authors, and wow, his gardening advice. He was
the Queen's gardener after all, and Shakespeare's neighbor. But to
medicinal uses, he says, the distilled water of roses is
good for the strengthening of the heart and the refreshing
of spirits. And it is likewise for all things that

(24:23):
require gentle cooling. It's interesting that, you know, we're looking
at like three different regions of the world now, and
each of one has said cooling. I mean, yeah, they
do have a cooling property, he said, the same being
put into junketing dishes. Junket is sort of like a pudding.

(24:43):
I guess, if you want to think of it that way.
Cakes and sauces and many other pleasant things give us
a fine and delectable taste. That is something we don't
do a lot in America, and I really should before
I move forward. Point out in Europe especially, roses have
traditionally been used in cooking actually quite tasty. I mean yeah,

(25:08):
you do have that aromatic nature of the rose. The
flavor of the rose is slightly sour, slightly sweet, floral.
That's the petals. Of course. Rose hips are sour, sweet
and sour. You can make wonderful jams and jellies with them.
You got to strain the seeds out. Though those seeds
can actually be used as itching powder. You don't want

(25:30):
to eat them. Gosh, so many dishes you can make
a compote of rose hips and serve it with a
fatty meat, just like you would cranberry sauce. Really quite good, actually,
I mean rose hip jam on a piece of buttered bread. Fantastic. Really.

(25:54):
Rose water, just rose infused water used to be placed
at everyone's on the table side, you know, everyone's plate,
so they could dip their fingers in the rose water,
and you know, be used to clean and to make
things smell better and also stimulate it's appetite to extent.
I have the recipe somewhere. Gosh, there's an old Spanish

(26:19):
recipe for quail or pigeon. I think it was pigeon
in the original, cooked in a rose petal sauce. I
noticed in one of my books, probably The Omnivore's Guide.
If it's in my notes here, I would try to
mention it home word. It is like it's like a

(26:39):
once in a lifetime dish. I mean, it's something it
was mentioned I first heard about in the book or
the novel, may have been the movie. Actually, like Water
for Chocolate. I saw it Like Water for Chocolate when
I was in my teens. It blew me away. It
made a extream impact on me. It's a beautiful movie.

(27:04):
It's even a better novel. It's just like, if you're
a foodie that you need that movie. Like Water for Chocolate,
you need that movie. Man, I don't even care if
you're not a foodie. I mean a lot of women
like it because it had the romantic elements. But it

(27:24):
is intense, it is disturbing, it is sad, it is
incredibly moving. But the way the main character in the movie,
she essentially expresses herself through food. Okay, the people who

(27:48):
eat her food experience the emotions that she had while
making it. Maybe that's a better way to put it.
And I know it's so stupid. I mean that, you know,
I just hell billy talking about something like that. It
is a beautiful film. It is a moving film. It

(28:10):
is a powerful film, and the novel is even more so.
And I think that is where I got the not
maybe not the recipe, but the idea to look for
the recipe. And then I found it in old cookbooks.
And it does seem to trace to Spain, probably during

(28:31):
the time of the Moorish occupation, when Spain was under
the rule of Islam. They of course would not eat pork,
but everyone kept doves or pigeons, maybe quail too, but
I think the original was with pigeon dove, and so
on the roof of every house there would be a dovecote,

(28:55):
and people kept pigeons for food. Very still very popular
in North Africa Africa, excuse me, I'm Middle East, and
so I'm thinking that's when the Spanish developed this dish.
It is so good. I'm just telling you. I mean,

(29:16):
you've got I can't even describe it if I don't
have the recipe in my notes for today. Do look
at my cookbooks. I'm sure it's there. I mean, wow,
it is just like I mean, we look at pigeons
as like I don't even know flying rats. I think
people call them that. No, they're actually really good food.

(29:39):
I mean, so long as they've been eating clean. Pigeon
is far superior to chicken, or it's as good as duck,
maybe even a little better. Quail is a little more mild.
Quail is just like I don't even know, but about
the most mild meat there is. Combine it with this

(30:01):
psycho you know, floral notes and the acidity of little
vinegar and the spices, the pepper man. I mean, it's
just like knockout, knockout? Really anyway, where was I? So?
The girard said it mitigateth the paint of the eyes.

(30:22):
So he also used it for eye inflammation, bringeth asleep,
and also fresh roses himself provoked through their sweet and
pleasant smell. Oh, he was saying, the smell of rose
made him sleepy. I've never experienced that the juice of roses,
especially the damask rose, doth move the stool and make
the belly soluble. Interesting, So it's stringent, but also a

(30:44):
bit laxing. It interesting the infusion of the same and
the syrup made thereof I gives some Latin names for it.
Syrup of rose is apparently what it was made called
in England is solutive, which must be made of the
infusion of organic could be laxive. Okay, it is profitable

(31:08):
to make the belly loose and soluble. Boy, Well, of
course he's English. The English have always been obsessed with
their laxes. Good for the extrements that stick in the bowels,
and also good for the veins. Phlegmatic means decongestive. Well, okay,

(31:29):
the syrup doth moisten and cool, and therefore allayeth the
extremity of heat and hot burning fevers. Yeah, it has
some febribfish properties, he says, good for it, mitigateth the
inflammation of the entrails and quitches the thirst. It is scarce,
good for weak and moist stomach for it leaveth more

(31:51):
slack and weak. So he didn't think it was good
for digestion, but good for just about everything else. I guess,
m boy. He goes on about different kinds of roses.
He spent a good ten twenty pages on roses, so
if you want to, as you know, Gerrard interesting anyway
you look at it. Culpepper said that the red rose

(32:14):
was more binding than other species, more stringent. See if
you said anything different him. Cooling good for inflammation of
the eyes. Again, the white rose particularly good from flamed dice.

(32:36):
So I think we'll just skip ahead to miss Grief.
And she goes on at great link the English land
the roses, I mean, they really do. She talks about
the history of the rose. I was first cultivating Persia,
that's Saran, how it moved across the globe. Pany quotes
Pliny the Older and Ancient Greece and Horace and wow,

(32:57):
um try to get headhre to medicinal uses, because she
gives it a good twenty pages too, just in history
and lore and poems and my word, yeah, I still trying.
Bulgaria uz this point. Apparently in nineteen thirties was making

(33:21):
the finest rose distilled essence in the world. Cyprus was
making a rose oil and I mean boy, I mean wow.
Talks about the difference in roses in Germany, Algiers and
Morocco India. All right, finally medicinal actions and uses. The
pedals of the dark red rose known as we don't

(33:45):
need to know that rose gallica are employed medicinally for
the preparation of infusion and confections. They made a candy
out of it. It was being grown in Oxfordshire and
Devashire at the time. British Pharmacopia directs a red rose petals. Again,

(34:06):
they're talking about where it's being grown. Let me see
if I can actually get to what's used for Wow,
a stringent tonic. It was official medicine in England at
the time, and Syrup said rose water and distilled and etc.

(34:27):
This is actually a bit overwhelming, she said. The older
was considered the red roast be more binding and astringent.
She quotes an old herbal from like fourteen hundred to
wild rose, the dog rose, she mentioned, the flower of

(34:48):
early summer. Yes, quite good. Did she go on about roses?
I'm going to try to skip ahead to something more modern.
Let's at least get up to the United States, because
she must have gone on thirty pages about roses. That's incredible. Okay,
now we'll stop here with the Irish herbel You know,

(35:11):
John keyho is always very succinct. To put it bluntly,
he said, of white rose. It has a binding and
cooling nature. It is good against inflammation of the eyes,
swellings of the breasts, and burning fevers. A water may
be stealed from them, which is very good for eye troubles,
all eye troubles, he said. Take one handful of white roses,
some vervein celandi and roue fennel, eyebright and daisy, and

(35:35):
house leak, which is basically alive, and boil them in
two quarts of water until one court remain, and add
a noggin of virgin honey. I think a noggin's about
a cup, if I remember correctly, A pure honey boil
it again, clear off the scum from the surface and

(35:56):
use that bottle it and use it for all eye
problems or webs or filmed That's a pretty complex formula.
Interesting of the damask rose, he says, the flowers I
ate in digestion, purge, biless substances, open obstructions of the liver,
and a good against jaundice. And the red rose. He said,
the flowers stop diarrhea, meanstrul and other flows of the blood,

(36:18):
strengthen the stomach, prevent vomiting and tippling coughs, and are
useful in consumption. Even I guess we'll take the dried roses,
steep them in hot vinegar and put them on the
head for pains, headaches and inflammation. And he says a
conservoi it is beneficial for consumptive fevers. That's essentially a jelly.

(36:43):
Father Nate Off also very flowery in his description of roses,
but he says talks about how widely they were growing
the gardens in Germany in the late eighteen hundreds. But

(37:04):
he said it was very good for anyone in the
family suffering from gravel or stone and the kidney or bladder.
It would ease the pain and purify the affected parts.
He said, I know of a very old gentleman who,
in former years has suffered much from gravel and stone,
and often not often did not know what to do
or where to seek for help. This tea of roses

(37:27):
was recommended to him, and he got so accustomed to
it and fond of it that for the past, for
the years past, the usual cup is never allowed to
fail a night before going to bed. He likes it
better than the glass of the best wine, and he says,
these are my spirituous liquors. This is the oil which
keeps the almost stopping machine of my old body working

(37:48):
from day to day. Interesting. Interesting, Brother al Wish has
said the greatest power lies in the pips or seeds
of the rose hips. The fruits are most highly recommended
for kidney complaints gravel and stones, especially in elderly people.
And let's see Polish traditions. Sophie Heroic Snab says the

(38:09):
fresh leaves crushed into a pulp and a mortar mixed
with sugar is an excellent remedy for consumptive lungs, especially
if taken with a tea made from barley water. The
juice extracted from the flower petals boiled in wine and
soaked in a rag cools burning eyes. She quotes an
old Polish herbalist who said rose who suggested using rose

(38:30):
hips for bloody coughs, bloody andmensis, and diarrhea. They were
also used to halt excessive menstrual bleeding, very important. All
the rose family of herbs are a stringent. They can
help stop diarrhea and excessive internal bleeding, especially menstrel Always
have at least one around. I have, like I don't

(38:51):
even know, a dozen varieties of the rose family growing
in my yard, just like how the door there's wild geranium,
there's you know, all kinds of stuff, so you know, gosh,
there's blackberries, and there's anyway. There's just tons, tons of
rose family members, all of which are those stringent properties,

(39:13):
and they're essential to have around. Really. Now, finally getting
to America, King's Suspensatory of eighteen ninety eight lists Rose Canina.
That's the dog rows. Pharmaceutical uses. Conserve made by beating
the pulp with sugar is called conserve of dog rows

(39:34):
or conserve of hips, and is tenacious, retaining its softness
for a long time even under exposure to the air.
It is a useful material for forming pill masses. As
it contains less tannic acid. It may be used as
a substitute for the conservasive red rose. Okay, when we
get to go through several varieties of roses, how to

(39:59):
make rose oil, how to make rose water? Gosh, chemical compositions.
Red roses, they say, are are tonic and mildly astringent.
They've been used in passive hemorrhages and excessive mucous discharges.
They've also been found beneficial in bowel complaints, and are

(40:19):
more commonly used in optalmalic that's eye diseases as a
poultice or the pith of sassafras and infusion of roses
in acute optimalia. Huh. I wonder what the sassafras had
to deal with that. I'll have to look into that.
I'll have a whole nother show on sasafras. I actually
done several. I always find new uses for sassafras, or

(40:42):
old uses that people forgot about when the government told
them not to use it anymore because for no apparent reason. Yeah,
and very interesting, but okay, modern use plants for a
future lists several dog rows petals, hips and galls ERUs, stringent, carmentative, diuretic, laxative,
ophthal mat opthal good for the eyes, well go with that,

(41:08):
good for eye inflammation atonic. The hips are taken internally
in treatment of colds, influences, minor infections, diseases, scurvy, diarrhy
and gastritis. A syrup made from the hips is used
as a pleasant flavoring in medicines and is added to
cough mixtures. A sealed water made for the plant is
slightly astringent and uses a lotion for delicate skins. The

(41:30):
seeds have been used as a barmafuge. Yes, they will
actually expel worms, but they will make you itch at
the same time. Probably not your best Probably not your
best option. You don't want your butt itching while you're
getting ready your worms. Okay. The fruit of many members
of genesis is a very rich source of viaments and minerals, ace, flavonoids,

(41:54):
et cetera, and it's been studied for reducing instances of cancer.
As the means of halting or reversing the growth of cancer.
Rose hips are really amazing. They also list the Carolina rose.
It says the fruit skins have been eaten in the
treatment of stomach complaints. The fruit of many members of

(42:14):
a families rich sources of viamins and minerals, et cetera.
It is also a fairly good source of essential fatty acids,
which is unusual for fruit. That is true, the rose
hips of some roses do have a fat content. They
were essential for survival in early America. It said, being

(42:35):
investigative of food that is capable of reducing the instance
of cancer, and also as a means of halting or
reversing the growth of cancer. So ye'all, I'm gonna wrap
it up there. Next week we'll get in. And I
did not find the recipe. I'm sorry. It is in
one of my books. At least maybe I can find
it and in a future show give you that recipe

(42:57):
for quail or pigeon with a rose petal sauce. It
is so good. It's just like mind blowing. The wine
and the roses, everything comes together. It's just it's mind blowing.
The spices, the dried fruit, I mean, they're verius. You know.
I found various recipes at all date very far back,

(43:19):
and some have more of a you know, a Middle
Eastern kind of Muslim influence. Some are very more Spanish,
some much more French in their approach. Gosh, they're all good.
I mean really, I mean, you're probably gonna want to
start keeping pigeons or doves or whatever you want to

(43:43):
call them, basically two members of the same family or quail,
and really get into cooking them because who But anyway,
next week we'll get into another member of the rose family,
which is rubus BlackBerry and raspberry. And yeah, I'm going
to try to find that recipe for you. I know,

(44:03):
I've got probably thirty different variations on it, so I
try to come up with some basic rules of thumb.
It may not be the next show, but sometime in
the future. Anyway, y'all have a good week, get ready
for fall. It is almost upun us, and I will
talk to you next time.

Speaker 3 (44:24):
The information this podcast is not intended to diagnose or
treat any disease or condition. Nothing I say or write
has been evaluated or approved by the FDA.

Speaker 2 (44:33):
I'm not a doctor.

Speaker 3 (44:35):
The US government does not recognize the practice of verbal medicine,
and there is no governing body regulating herbles. Therefore, I'm
really just a guy who says IRBs. I'm not offering
any advice. I won't even claim that anything I write
or say is accurate or true. I can tell you
what Earth has been traditionally used for. I can tell
you my own experience, and if I believe in herb
has helped me, I cannot, nor would I tell you

(44:57):
to do the same. If you use an herb anyone
recommends you are treating yourself, you take full responsibility for
your health. Humans are individuals, and no two are identical.
What works for me may not work for you. You may
have an allergy of sensitivity and underlying condition that no
one else even shares and you don't even know about.
Be careful with your health. By continuing to listen to

(45:19):
my podcast or read my blog, you agree to be
responsible for yourself, to your own research, make your own choices,
and not to blame me for anything ever.

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