Distilling rose water is considered one of the oldest traditions in Omani society, to which is still practiced annually by the Omanis of the “green mountain”. The Omani rose blooms in the beginning of spring (March) where you can see a stunning rare view of pink roses covered around and in the mountain farms. At the beginning of April, parents, men and women start picking the flowers- then the roses are taken to a traditional small factory located in old homes that have a traditional oven (similar to a “Tanur” oven). The roses are cooked and later put in Omani clay pots to collect the natural juice from the rose petals. After this process, the water of the roses is set aside for 40 days. Later on the rose water is packaged in bottles for sale.