HelpMeFind Roses, Clematis and Peonies
Roses, Clematis and Peonies
and everything gardening related.
Patricia Routley
most recent today HIDE POSTS
Initial post 3 days ago by lbuzzell
We've been asked by an environmental horticulture student at a nearby college about best roses for commercial uses - making rose water, perfume, rose water, rose vinegar and other rose products. Any suggestions?
Reply #1 of 10 posted 2 days ago by jedmar
Traditionally it is Rosa centifolia or Rosa damascena for rose water and perfume; Rosa gallica for rose vinegar. The variety 'Kazanlik' is planted extensively in Bulgaria and Turkey for rose water and rose oil. In India they also use 'Rose Edouard'. I know someone who uses 'Graham Thomas' to prepare yellow-coloured rose water and jams.
Reply #2 of 10 posted 2 days ago by Andrew from Dolton
The hips from Rosa canina were used, and still are, commercially to produce rosehip syrup. As a newborn I was given this and a blackcurrant syrup called Ribena recommended then as health foods to be given in bottles at bedtime. It wrecked my milk teeth.
Reply #3 of 10 posted 2 days ago by Andrew from Dolton
Marguerite Patten, 500 RECIPES FOR JAMS, PICKLES, CHUTNEYS. Pub. PAUL HAMLYM LIMITED, Westbook House, Fulham Broadway, London.

p. 39
Rose Hip Jelly

Cooking time 50 minutes

You Need:
1 lb. rose hips
2 lb apples
lemon juice

1. Simmer the rose hips with 1/4 pint water and apples with 1/2 water, separately.
2. Put both lots of fruits through separate jelly bags.
3. Mix together.
4. Allow 1 lb. sugar and the juice of 1 lemon to each pint.
5. Stir over low heat until sugar has dissolved.
6. Boil rapidly until jell is set.

Rose hip syrup

cooking time 5 minutes, plus sterilizing time.
you will need:
1 lb. rosehips
8 - 12 oz. sugar
3 pints water each pint of juice

To preserve the maximum amount of vitamin C, this is the method to use:-
1. Grate or chop the hips quickly and use immediately after grating.
2. Put into the water once boiling.
3. Simmer for 5 minutes only.
4. Stand for 15 minutes.
5. Strain and measure.
6. Add the sugar and proceed from step 3 in fruit syrups (see page 81)....

[And it goes off all about boiling it up and making syrup, if anyone wishes to know then ask me in a private message. I'm sorry about the imperial measurements].
Reply #5 of 10 posted 2 days ago by lbuzzell
Many thanks Andrew for the ideas and recipe! I love the idea of Rose Hip Jelly or Jam. Alas, we can't grow R. canina here in our Mediterranean zone - any suggested alternative roses that have great hips and could grow here?
Reply #6 of 10 posted 2 days ago by Andrew from Dolton
There is also a delicious North African spice mixture, Ras el hanout, that contains tiny rose buds but I don't know what rose they are.
Reply #9 of 10 posted today by Nastarana
The David Austin variety 'Golden Celebration' produces green hips the size of small crabapples. I tasted one once. There was not much flavor and I don't know how much vitamin C they might contain.
Reply #4 of 10 posted 2 days ago by lbuzzell
Thanks Jedmar. We are in a Mediterranean climate zone so need roses that can grow well here, which unfortunately excludes centifolias, gallicas etc. The Austin roses that have old rose genes (like 'Graham Thomas' and perhaps 'Gertrude Jekyll' and 'Golden Celebration'?) sound like possible alternatives - any other suggestions of Austin or other roses that might grow well here but also offer old rose taste and scent?
Reply #7 of 10 posted 2 days ago by Margaret Furness
I'm surprised you can't grow R canina - or is that a quarantine restriction? I'm in a mediterranean climate (cool wettish winters, hot dry summers) and both R canina and the sweetbriar are declared weeds, bird-spread, in southern Australia. Sweetbriar is feral in New Zealand too (and was an important source of vitamin C during the war years, I'm told).
I haven't tried rugosas for taste of hips.
Reply #8 of 10 posted yesterday by Patricia Routley
'Miss Clipper', 1942 was recommended for perfumed oil. See the 1949 reference for that rose.
'Gertrude Jekyll', 1986.See the 1993-106 reference.
I have noted 'Mme. Isaac Pereire' and 'Comte de Chambord' mentioned in the articles below and these articles may provide background information.

2010 The Rose, p347. Jennifer Potter
2000. Heritage Roses in Australia journal, Vol 22, No. 3, p37. Drying petals for confetti.
2000. Heritage Roses in Australia journal, Vol 22, No. 2, p38. Recipes for Elizabethan Bath Balls, and Rose Hip Chutney.
1998. Heritage Roses in Australia journal, Vol 20, No. 3, p44. Drying Rose Petals (using the microwave)
1978 The Rose Annual, UK, p33. G. S. Thomas. The Fragrance of Roses.
1975 The Rose Annual, UK, p22. G., S. Thomas. Perfume.
1974 Roses, p214. Gerd Krussman. The Rose in the Kitchen.
1964 The Rose Annual, UK, p42. A. M. Aldous. Pot-Pourri and Other Recipes.
1928 The Rose Annual, UK, p91. Mrs. Simonds. Pot-Pourri.
1918 The Rose Annual, UK, p95. Gertrude Jekyll. The Making of Pot-Pourri.
Reply #10 of 10 posted today by HubertG
I've read that the Austin rose Evelyn is meant to give a high yield for the perfume. The fragrance is very good.
most recent today HIDE POSTS
Initial post today by HubertG
My Vestey's Yellow Tea never has any hint of pink as does some of the photos from hmfusr and Eric Timewell. It's just a plain light yellow and has never really showed any variance in colour all the years that I've grown it. I wouldn't say that it even approaches bordering on a Hybrid Tea. It's pure Tea for me. Large bush, rather sprawly.

When the synonyms 'Dr Russell's Yellow' and 'Mulvay Rose' are listed, is it certain that these are the same as Vestey's Yellow, because the photos here can look very different? Unless someone labels their photo as Mulvay Rose, for instance, it's hard to tell what's what.

Any updates on the possible identification of this rose?
Reply #1 of 2 posted today by Patricia Routley
I only grow the "Mulvay Rose" (from Western Australia) and which is plain yellow for me too. I have queried the rose with pink tinges from the Victorian members, hmfusr and Eric Timewell. Actually, in 2007 two Californian people thought "Dr. Russell's Yellow" (from South Australia) was different from "Vestey's Yellow" (Victoria). However, in the 1992 and 2011 references, they were thought to be the same. If you can find anything further on the Australian-bred rose 'Vanity' I know that would be welcome.
Reply #2 of 2 posted today by HubertG
I have the Lockley book from 1906/7 and have a feeling Vanity is mentioned in it, but I could be wrong. It's packed away in a box somewhere, I'll have to dig for it on the weekend.

By the way, I was reading in the Rosen Zeitung about common rose name errors and it listed that the correct form for Mme Chedanne Guinoisseau is with the two n's. It also insisted Anna Ollivier is correct with two l's.
I'll hunt for that again too, not that it's that important.

Also I have some new shoots coming up on my Vestey's Yellow, so will post some photos when in bloom.
most recent today HIDE POSTS
Initial post today by AquaEyes
Rolf Sievers posted this rose on Facebook, and stated that it originated from the cross 'Veilchenblau' X R. gentiliana.


Reply #1 of 1 posted today by Patricia Routley
Thank you Christopher. Parentage added.
most recent 2 days ago HIDE POSTS
Initial post 2 days ago by Patricia Routley
What were this breeder's christian names? We have three mentioned: Walter, L. Wilhelm, and Wilhelm August.
© 2018