Rose Products of Lesvos

The uniqueness of Lesvos rose products lies in the variety used and the traditional processing methods, primarily distillation and slow confectionery.

1. Product Identification & Synonyms: The central product in this category is the Rose Spoon Sweet (synonym: Rose Petal Preserve). Other related products are Rosewater (Rose Flower Water, Aqua Rosae) and Rose Distillate (concentrated aromatic liquid), which are often sold together or used as an aromatic ingredient in the sweet. The use of the Cabbage rose (Rosa Centifolia) or Damask rose (Rosa Damascena) varieties, known for their high essential oil content and their rich, heady fragrance, gives Lesvos rose products a distinctive flavor and aromatic profile.

The geographical area of aromatic rose production on Lesvos is scattered, but historically and today it is found mainly in the semi-mountainous and mountainous zones of the island. These areas, such as Filia in Western Lesvos, are characterized by soil and climate conditions ideal for the development of the flowers’ aromatic compounds: cool nights (essential for preserving the essential oil) and a transitional Mediterranean climate with sufficient humidity. The soils are often rich in organic matter and well-drained, thus avoiding moisture retention that could damage the roots. Tradition dictates that rosebushes be planted in small plots, integrated into the surrounding agricultural landscape, mainly at the edges of vineyards and orchards, often serving as natural health indicators for the other crops.

Method of Production of Rose Preserve and Distillates

The production of rose-based products on Lesvos strictly follows traditional procedures, with emphasis on the quality of the raw material and the preservation of the aroma.

1. Cultivation and Harvesting

Seasonality is strict, as harvesting takes place during the May flowering period (hence they are referred to as “May roses”). The rose petals must be collected early in the morning, with the dew, before the sun evaporates the precious essential oil. The variety is usually the Hundred-petalled Rose (Rosa centifolia) or the Damask Rose (Rosa damascena). Cultivation is often organic (or in conversion), since the use of pesticides is prohibited, given that the petals are edible.

2. Method of Production of Spoon Sweet

1. Preparation of Petals: The petals are carefully plucked, removing the white lower part and the sepals, which cause bitterness. They are washed and then rubbed lightly with fresh lemon juice or citric acid so that they retain their pink-red color and soften. This process is critical for the final texture and appearance.
2. Boiling and Setting: The petals are added to a syrup (sugar and water) and boiled at low to medium temperature. The process is slow. At the end, additional lemon juice is added to help the syrup set and to prevent crystallization during storage. The sweet is considered ready when the syrup has reached the proper degree of setting (around 105°C), while the petals have acquired a characteristic, slightly “crisp” texture.

3. Method of Production of Rosewater / Rose Distillate

The production of Rose Water and Rose Distillate is carried out using the traditional method of steam distillation in copper alembics or stills.

• Process: Fresh rose petals are placed in the still together with pure water. When heated, the steam carries along the essential oils of the rose. The cooled steam condenses and is collected.
• By-products:
  • Rose Distillate is either the pure, concentrated distillate or, according to certain local practices in Lesvos, a concentrated juice produced by slow pressing at mild temperature, preserving a stronger action of the essential oil than rose water.
  • Rose Water (flower water) is the aqueous part of the distillate (hydrosol), which contains dissolved aromatic components and is less concentrated than rose distillate.

The production of rose products on Lesvos has a significant multiplier effect on the local economy and the environment. To begin with, it highlights the diversity of agricultural production beyond the dominant olive cultivation. The impact is evident in the creation of home-based workshops and small processing businesses in semi-mountainous areas (such as Filia), which offer new jobs and contribute to the revitalization of the settlements. In addition, cultivation, often organic, promotes sustainable agricultural practices and preserves biodiversity, while the high-quality, award-winning products strengthen the gastronomic identity of Lesvos and thematic tourism.

The use of the rose on Lesvos has deep historical and cultural roots, closely linked to the Asia Minor tradition and Eastern culture. The rose was not just a flower, but a symbol of fragrance, beauty and purity. The knowledge of distillation for the production of rosewater (which was used for flavoring, as a digestive aid, and in cosmetology) arrived and was particularly developed after the arrival of the refugees in 1922. Rose Spoon Sweet was always a welcoming and hospitality sweet in Lesvos homes, while the cultivation of rosebushes was part of the traditional household economy. The presence of the rose in Agiasos (where local rosewater is also produced) testifies to this historical continuity.

The rose and rosewater are inextricably linked to the customs of Lesvos, especially those related to the Easter period and hospitality.

• Good Friday: Among the Easter customs of Lesvos, there was the tradition that maidens would sprinkle the Epitaphios with myrrh and aromatics, such as rose petals or lemon leaves, as a sign of respect and devoutness, emphasizing the symbolism of the flower as a symbol of purity.
• Reception/Hospitality: Rose Spoon Sweet was traditionally offered to all visitors, accompanied by a glass of water, as the highest form of welcome in every household. It was also a classic treat at weddings, engagements and baptisms.
• Perfuming: Rosewater (or rose distillate) was used to perfume the hands and face of visitors or to scent the water used for washing utensils, especially after celebrations.