Rose Chios

The product concerns Rose petals (herb), chiefly from the aromatic varieties cultivated in Chios, such as the May Rose (likely varieties of Rosa centifolia or Rosa damascena or hybrids of these). In the local dialect, the extract or distillate of the petals is known as “rodostagma” or “rodonero” (rosewater), while the petals themselves constitute the basis for the famous Chios Rose Spoon Sweet.

Specifications

The characteristics of the product, as derived from local analyses, display a particularly unique profile:

• Main Ingredient: Rose petals (April rose, May rose, centifolia).
• Varietal Quality: The April rose of Chios, according to analyses carried out by ELGO DIMITRA, has been found to be particularly rich in antioxidants, phenols and flavonoids, which underscores its high bioactive value as a herb.
• Final Products:
  • Dried Petals: Used for preparing infusions (tea).
  • Spoon Sweet: Traditional preparation with rose petals, sugar, water and natural lemon (or lemon juice), usually without preservatives. It is characterized by its intense aroma and velvety texture.
  • Rosewater/Distilled Rose Essence: A distilled product used in sweets, beverages and cosmetics.
• Origin/Cultivation: It comes from local rose gardens, with examples of organic cultivation found in mountainous areas such as Agios Georgios Sykousis.

The cultivation of aromatic roses on Chios is located mainly in mountainous or semi-mountainous areas of the island. A characteristic example is the area of Agios Georgios Sykousis, where, at an altitude of about 400 meters, the climate is considered ideal for the development of rose varieties with high aromatic intensity and essential oil content. The particular soil and climatic conditions (altitude, microclimate, and possibly soil composition) contribute to the concentration of bioactive compounds in the petals, giving the Chian rose its distinctive fragrance. This cultivation is part of the broader agricultural production of the North Aegean, where aromatic plants and herbs hold a significant place in the local economy and tradition.

The cultivation of roses on Chios often follows traditional practices, with some producers having turned to organic farming, enhancing the quality of the herb.

Cultivation and Seasonality

• Soil and climatic requirements: Aromatic roses thrive in a Mediterranean climate and in well-drained soils. The altitude, as in Agios Georgios Sykousis, provides the appropriate temperature and humidity conditions for the optimal development of their fragrance.
• Seasonality: The harvesting of aromatic petals takes place mainly in spring (April, May), when the “April” and “May” varieties are in full bloom. This period is critical for the quality of the final product.

Harvesting

• The harvesting of rose petals is intensive manual labor. It must be carried out early in the morning, immediately after the morning dew has evaporated and before the temperature rises, in order to preserve the maximum essential oil content and aroma. The petals are picked one by one, with particular care, so as not to damage them.

Processing and By-products

After harvesting, the petals undergo different forms of processing depending on the final product:

• Drying for Herbal Decoction: The petals can be dried in a shaded and well-ventilated area, preserving their fragrance and beneficial properties for use as a decoction (tea).
• Production of Spoon Sweet: The fresh petals are thoroughly cleaned and boiled with sugar, water and lemon juice, according to the traditional recipe, creating Rose Spoon Sweet.
• Production of Rose Water / Liqueur: For rose water (rose distillate), the petals undergo steam distillation. The aromatic liquid collected (the floral water) is rose water, a by-product of essential oil distillation, with rich aromatic properties. The petals are also used for the preparation of rose liqueur.

The cultivation and processing of the rose in Chios constitute an important pillar for the diversification and enrichment of the island’s agricultural sector. Although mastic dominates, the rose enables local producers, especially in the mountainous communities, to take advantage of their microclimate for a product of high added value. It contributes:

• To the local economy: Through the production and marketing of traditional sweets, rose water and liqueurs, creating income and jobs in small cottage industries and agricultural enterprises, many of which are turning to organic practices.
• To agritourism: The rose spoon sweet and rose water have now become recognizable local souvenirs, connecting visitors with the aromatic and gastronomic tradition of Chios, beyond citrus fruits and mastic.
• To the preservation of tradition: The know-how of production and processing is kept alive, such as the traditional method of making the spoon sweet and the distillation of rose water, which form part of the island’s cultural heritage.

The use of the rose in the wider region of the Mediterranean and the Middle East dates back to antiquity, both for its aromatic and ornamental properties and for its medicinal applications. In Greece, knowledge of herbs and their extracts, such as rose water (or “zulapin” in Byzantine Greek), was widespread. In Chios, rose cultivation is inextricably linked with women’s tradition and cottage industry. The women of rural areas traditionally prepared rose spoon sweet and rose water as a welcome for visitors and as an essential ingredient in their desserts. The rose, as a symbol of beauty and love, was incorporated into the island’s culture not only through gastronomy, but also through customs, cosmetology and folk medicine.

The rose in Chios is primarily associated with hospitality and celebration. The rose spoon sweet is traditionally offered to visitors as the first treat along with a glass of cold water, symbolizing the courtesy and sweetness of the welcome. In addition, rosewater used to be employed as a perfume and cosmetic by women, as well as for perfuming holy icons or even for freshening clothes. The flowering season, in April and May, marked a period of festivity, when the harvest of the fragrant petals was carried out collectively, often accompanied by songs and wishes, giving a ritual dimension to agricultural work.