Honeyed Lemon Balm, Rose & Strawberry Jam — Milk & Honey Herbs

Rose season is quite possibly my most highly anticipated “plant season” of the year. Many of us bioregional herbalists mark the year in this way…April is Dandelion and Violet, May is Nettles, and Rose season here begins in June. Whether it’s Beach Rose growing wild on the coast, Wild Rose growing every which way with the brambles in the hedges, or a fragrant antique Rose growing in a hidden garden- I love them all.And, true to the adage, a rose is a rose is a rose…One of the most amazing thing about Roses is every species in the Rosa genus can be worked with medicinally. This is absolutely not the case for every genus of plants! But when it comes to Rose every single true-to-species Rose is medicinal and edible.The more aromatic, the more medicinal. But what about garden roses or hybrids? My suggestion is to use an organoleptic assessment (aka using your senses) on individual rose plants to see for yourself how medicinal they might be. In the case of Roses the main thing you’re looking for is smell! Is it an ever-blooming gas station rose that’s pretty but smells like absolutely nothing!? Then there’s not going to be much medicine to it. Or is it an antique rose planted in an old garden and then scent is overwhelmingly the gorgeous scent of Rose? Now that plant will have medicine.This recipe will work with any fragrant Rose. Just be sure it hasn’t been sprayed. I often use Wild Rose (Rosa multiflora), Beach Rose (Rosa rugosa), and fragrant heirloom Roses from my garden for this recipe. Work with what is abundant around you and I also give instructions for using dried herbs in this recipe if you don’t have fresh. And you can read all about the medicinal properties of Wild Rose and Roses in general here.