Sustainable Utilization of Rose Petals in Herbal Tea Preparation and Their Nutritive Value

Herbal teas prepared from edible flowers are gaining popularity due to their nutritional, medicinal, and antioxidant properties. Among edible flowers, rose petals are widely utilized in herbal tea preparation because of their pleasant aroma, attractive color, therapeutic value, and rich nutrient composition. Large quantities of rose petals generated from floral decoration, religious ceremonies, and ornamental uses are discarded as floral waste, leading to environmental pollution and wastage of valuable natural resources. Sustainable utilization of rose petals through herbal tea preparation provides an eco-friendly and economical approach for waste management and value addition. The present study focuses on the nutritive value and sustainable utilization of rose petals in herbal tea preparation based on secondary data collected from scientific journals, food composition databases, and published literature. Nutritional parameters such as carbohydrates, proteins, fats, dietary fiber, calcium and iron were studied. The study also evaluates the preparation process, nutritional importance, and health benefits of rose petal herbal tea. The findings revealed that rose petals contain significant amounts of dietary fiber, calcium, iron, flavonoids, anthocyanins, and phenolic compounds which contribute to antioxidant and therapeutic activities. Rose herbal tea exhibits digestive, anti-inflammatory, stress-relieving, and immune-supportive properties. Sustainable utilization of rose petals in herbal tea preparation reduces floral waste while promoting natural functional beverages and sustainable food systems. The study concludes that rose petals possess excellent nutritional and medicinal potential and can be effectively utilized in herbal tea preparation and nutraceutical applications. Increased awareness regarding edible flowers and herbal beverages can promote sustainable utilization of rose petals in food and health sectors.