Damask Rose.

 The Damask rose (Lat. Rosa  damascena) is one of the oldest hybrid species of perennial shrubs in the Rosa genus. It was developed in the Middle East in ancient times—its genetic lineage includes the musk rose, the French rose, and  Rosa fedtschenkoana—and was named after the Syrian city of Damascus. The plant gained worldwide renown for its unique, rich fragrance and became a key raw material for the perfume, cosmetic, and food industries.

Damask Rose.

 Key characteristics and species description

 Shrub appearance: A spreading, branched shrub ranging from 60 to 180–200 cm in height, featuring dense thorns. The shoots are slightly arching, and the leaves are matte green, often with fine downy hairs on the underside.

 Flowering: Occurs in late spring to early summer (April–May). The flowers are medium-sized (5.5–8 cm) and range from semi-double to fully double. Petal colors vary from pale pink to vibrant crimson and white (as seen, for example, in the famous 'Madame Hardy' variety).

 Care requirements: Most historical varieties bloom once per season but are valued for their low-maintenance nature and resilience against poor soil and frost. By late summer, pear-shaped red rose hips ripen on the bushes. Processed products and their properties.

 The primary value of the Damask rose lies in its petals, from which high-value natural ingredients are derived:

 1. Essential oil (Rose Otto): A natural elixir with a rich aroma blending notes of honey, caramel, and a hint of tobacco. Production is extremely labor-intensive: approximately 5 kg of fresh petals are required to yield just 1 gram of pure oil. It offers powerful rejuvenating benefits for dry and mature skin, accelerates tissue healing, and reduces inflammation.

 2. Hydrosol (Rose water): A byproduct of essential oil distillation. Used as a facial toner, it restores the skin's pH balance, reduces redness associated with couperose, and soothes irritation.

 3. Buds and petals: Dried Damask rose buds from regions such as Iran (Kashan) or Bulgaria (Kazanlak) are popular in culinary applications. They can be brewed on their own as a vitamin-rich herbal tea or used to add fragrance to black and green teas.

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