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Re: In search of Culinary Roses for Houston, TX -Reply

SUSAN SAXTON wrote:
> 
> No suggestions, but would love to know the
> outcome of your research.
> 
> >>> "William M. Groth" <groth@rice.edu> 09/01/98
> 06:59am >>>
> I thought I should try all of my various sources with
> this question.  I am
> trying to enhance my edible flower garden.  I have
> also become very enthused
> about my roses.  What I am looking for are some
> nice roses which have what
> appear to me to be the best attributes for culinary
> use of the petals.
> 
> The attributes are nice pink/rose/cerise color which
> lends itself to use in
> rose water and rose sauce.  Very strong fragrance,
> indicating high levels of
> attar which will add taste and aroma to the culinary
> concoctions which I am
> planning to make.  Very double blooms so as to
> have lots of petals available
> for those purposes, as well as a good rebloom.
> 
> Then for me in particular they need to have very
> good heat tolerance and
> can be
> less hardy because in zone 8b/9a we tend to have
> milder winters.  I am
> thinking
> in terms of chinas, teas, noisettes, and some shrub
> roses with antique
> traits.
> It would be nice if they have very good disease
> resistance because I will try
> to avoid spraying them, especially with anything
> systemic.  It has to be some
> thing which is qualified for use on food crops.
> 
> OK, you rosarians, what do you suggest?  Some I
> am considering are Autumn
> Damask, Mrs. B. R. Cant, Beauty of Rosemawr???
>  Are there other suggestions??
> ______________________________________________________________________
> 
>        William M. Groth
>        groth@ruf.rice.edu
>        Senior Staff Auditor
>        Internal Audit Department
>        phone: (713) 527-8101 ext.3759
>         fax:  (713) 285-5927
> _____________________________________________________________________
Another rose list I participate in has been discussing this same issue. 
So far, talk has centered around the older roses: Apothecary, De Recht,
and rugosas. 

The reason for the preference seems to be, that the stronger perfume
holds over into the final food product (whether syrups, waters, or
jellies) and, that deeper red colors survive better into the final
product.

Anthony R.D. Franks
Takoma Park, Md.
arfranks@erols.com
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