Rosa Rugosa Flower

The flower buds of Rosa rugosa, picked just before opening, are among the most delicate and most poetic flowers of the Chinese pharmacopoeia.

Gathered at dawn to preserve their scented essential oils, dried quickly at low temperature, they keep their deep pink-purple tint and their incomparable scent.

An elegant Chinese tradition that is finding a considerable popularity again today as an infusion for pleasure and in delicate cookery (petal jams, syrups, biscuits).

The reference herb for gently freeing the stagnant Qi of Wood and for drawing the Blood into harmony without excess.

Traditionally used for constitutions where the Qi of Wood stagnates with diffuse irritability, frequent sighing, a sense of tightness in the chest, or when the harmony of the Blood’s rhythms is still seeking itself.

Remarkably mild in its action, within reach of the most delicate constitutions.

• Infusion for pleasure: 5 to 10 buds in a cup, water at 85°C, 5 minutes — can be re-infused twice
• Daily use: over a month, for constitutions of blocked Wood Qi
• Fine cooking: added to desserts, jams, syrups and biscuits — the Asian tradition of edible flowers
• A classic companion to Bai Shao: a prized pairing, freeing the Wood Qi and enriching the Wood Blood

A herb approachable by most constitutions. To be used in moderation in cases of markedly settled heat or of deeply deficient Yin.