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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 9 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 9 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 9 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 9 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 9 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 9 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 9 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 9 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 9 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.
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Initial post yesterday by CybeRose
Now growing at San Jose Heritage, 'Sweetime' is similar to 'Gourmet Popcorn' in size and habit, but has more petals, a richer fragrance and glossier foliage. Adele Hetzel won a blue ribbon with this variety at the Western Reserve Rose Society Club Show this summer (1999).
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Initial post yesterday by lbuzzell
Excellent article!
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Initial post yesterday by Pat Wallace zone 5a Illinois
I have tried Belinda's Dream twice in my garden. Nearly put one in again after hearing so much talk about it. The rose was indeed hardy here in the years that I had her. Crown hardy that is but not cane hardy. My problem with rose was constant balling then rotting of the flowers. I live where we have heavy dew during a lot of the growing season. Belinda's Dream could not over the obstacles here. It is difficult to grow most heavily petaled roses here. Thru the years I have managed to find some that open well
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