Rose Beads

The origins of creating rose beads has been lost to the ages. A couple of millennia ago, some early Roman cook, after leaving her rose petals in a simmering pot for a few days, may have discovered they formed a malleable mixture suitable for crafting while retaining their fragrant essence.
By the Middle Ages, the craft was perfected. Early European Christians had forgone their disgust with the rose and by then considered it a symbol of their faith. The five petals represented the five wounds of Jesus, red roses represented of the blood of their early martyrs, and the white rose had become synonymous with Mary. It was only natural that their rosary, a series of strung beads used in counting prayers, was named for the rose and often made from its preserved petals.

The process of preparing rose beads is a lengthy one, and the recipes for creating them vary by who is doing the creating and whose recipe you use. Some require cooking. Some do not. Some create beads which retain a natural deep red color. Others are turned a shiny, ebony with the use of an uncured, iron pot. Some recipes even use shortcuts. In fact, the only common ingredient is rose petals.

From an early nineteenth century recipe, the origins of which are unknown, comes the following:

TO MAKE ROSE BEADS FOR A ROSARY Gather the Roses on a dry day and chop the petals very finely. Put them in a saucepan and barely cover with water. Heat for about an hour but do not boil. Repeat this process for the three days and if necessary add more water. The deep black beads made from rose petals are made this rich colour by warming in a rusty pan. It is important never to let the mixture boil but each day to warm it to a moderate heat. Make the beads by working the pulp with the fingers into balls. When thoroughly well worked and fairly dry press on to a bodkin to make the holes in the centres of the beads. Until they are perfectly dry the beads have to be moved frequently on the bodkin or they will be difficult to remove without breaking them. Held for a few moments in a warm hand these beads give out a pleasing fragrance.*

Charlotte’s Gardens and Martha’s Vineyard Online embellish this recipe just a bit by suggesting you begin with one pound of rose petals and cook them in an enamel saucepan. Doing so creates a “polished red sienna” colored bead. What they do not say is that this can only be accomplished if one uses red or deep pink roses. Yellow-, orange- and mauve-colored roses may turn brown when cooked. And white roses tend to turn a dirty cream color when heated.

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