Description
Selected by Le Cap d'Antibes Beach Hôtel - Les Pêcheurs, Le Musée International de la Parfumerie, La Maison del Gusto - Monaco & Patrick Herault - Secrets de parfums
WHY MAKE CENTIFOLIA ROSE CONFIT?
The centifolia rose is one of our crops because all our visitors to our gites www.locations-06.fr appreciate it.
It seduces with its color, its smell, has many uses and adapts wonderfully to our clay-limestone soils and our Mediterranean climate.
It requires little water and grows quickly, and tastes wonderfully with bitter orange, our traditional crop.
CULTURE OF THE CENTIFOLIA ROSE
This is the centifolia rose (rosa x centifolia). In Pays Grassois, we traditionally favor rose bushes grafted onto rosa indica rootstocks, which are better suited to the Mediterranean climate.
We bought our organic plants from a farmer colleague, and now we make our own cuttings.
Planted in the ground between November and January, then watered, the rose bushes are hand-hoeed and amended with organic fertilizer.
The big moment will be the month of May when the freshly bloomed roses will be harvested every morning for almost a month.
MAKING CENTIFOLIA ROSE JAM
We put the freshly picked roses in contact with water for a certain time and temperature in order to extract the fragrances without damaging them. Then we add agar-agar and organic sugar.
USES OF CENTIFOLIA ROSE JAM
The rose confit is very delicate and is sufficient on its own. However, I recommend it with a platter of not too strong cheeses with a good Gewustraminer from Alsace (in moderation of course).
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