Flower of the Month Club

Past Newsletters

Vol 3 No 8

Majestic Blooms in a Class of Their Own

This month we take pride in sending you a truly regal flower, the Ilse Mini Spray Rose a delicate, yet commanding portrayal of the genus Rosa. Heralded in literature and song throughout the ages as the Queen of flowers, the rose is a lasting reminder that classic, poised beauty only grows stronger throughout the years.

Ilse Sprays, which are often difficult to get, are rich in color and texture, and they offer a delightful fragrance that will fill your entire room. We chose to complement your Mini Sprays solely by Italian Variegated Pittosporum after all, a Queen demands respect and veneration.

Floribunda – A Stately Class of Roses

Most of us prize certain rose varieties for their color or combinations of colors, their fragrances (although some have no fragrance), the shape and size of the bloom, and the hardiness. And few roses have it all, but miniature rose sprays come pretty close! The miniature rose spray is a petite version of the floribunda class of roses. They are renowned for hardiness, continuous prolific blooms, exotic colors and textures, and clusters of delicate blossoms. The Minis have a unique form with 3 to 6 small blooms per stem. These roses mature on stem lengths of 20 to 30 centimeters, compared to the tea rose stem, which is usually 40 to 50 centimeters.

A Crowning Backdrop for the Regal Rose

A sparkling complement to this month's flower selection is the Italia Variegated Pittosporum, an evergreen miniature with creamy white-dappled, grey-green leaves. Perfect in color and size, it hails from Italy (as one might expect) and, being a baby itself, frames our lady flowers superbly with its glistening leaves. A green that is popular for weddings, we know you'll deem it a favorite too, and delight in the way it brings out the beauty of your roses.

The Evolution of the Rose

According to All About Roses, Ortho Publishing Co., species of the genus Rosa have been identified almost everywhere in the Northern Hemisphere, as far north as Alaska and Norway, and as far south as North Africa and Mexico. Fossilized plants over thirty million years old have been linked to modern rose species. Molecular biologists, who use DNA molecules to estimate age, can trace roses back some 200 million years!

As civilization began to develop, many legends took root. It is written that Cloris, the goddess of flowers, was the first to crown the rose as Queen of all Flowers. Aphrodite presented a rose to her son Eros, god of love, and the rose became a symbol of love and desire.

Eros gave the rose to Harpocrates, the god of silence, to induce him not to gossip about his mother's amorous indiscretions, and then the rose also became the emblem of silence and secrecy. In the middle ages a rose was suspended from the ceiling of a council chamber, pledging all present to secrecy, or sub Rosa, "under the rose." I suppose linking love and desire with silence and secrecy contributed to ushering in the Victorian Age! Amazing how things go!

The first cultivated roses appeared in Asian gardens more than 5,000 years ago. In ancient Mesopotamia, Sargon I, King of the Akkadians (2684-2630 B.C.) brought "vines, figs and rose trees" back from a military expedition beyond the River Tigris. Let's put this into perspective that was 2,600 years before Christianity began! And, I thought rose trees were a new thing!

Confucius wrote that during his life (551-479 B.C.), the Emperor of China owned over 600 books about the culture of Roses. That's more books most of us have in our entire libraries where did civilization get lost? The Chinese extracted oil of roses from the plants grown in the Emperor's garden. The oil was only used by nobles and dignitaries of the court. If a commoner were found in possession of even the smallest amount, he was condemned to death! That kind of makes contemporary human rights in Communist China look as though the Chinese have made a few strides in the right direction.

Roses were introduced to Rome by the Greeks, around the time that Christianity began. During feasts young men and women in Athens adorned a crown of roses and danced naked around the temple of Hymen to symbolize the innocence of the Golden Age. I guess they hadn't heard about Eros and Harpocrates.

Classifying a Beauty

With so many roses to choose from, gardeners need some sort of classification system. Roses are divided into three broad types.

Species roses – These are all roses found growing in the wild.
Old garden roses – Often simply called old roses, these are the varieties and cultivars that can be clearly identified within a specific group of roses grown before 1867, a date set by the American Rose Society.
Modern roses – All rose groups introduced after 1867 are considered modern. They include hybrid teas, polyanthas, floribundas, grandifloras, miniatures, and shrubs.

There are probably over one hundred and fifty species roses in the world, although the exact number is disputable. Roses cross-pollinate so freely that it is difficult to determine whether a wild rose is a natural hybrid or a new species. It is true that unadulterated species plants are hard to find because most have been improved on by rose breeders.

During the first half of this century, old garden roses were out of favor with the rose-buying public. The hybrid tea roses took the spotlight (the most common of all commercial roses), followed by other groups of roses that were developed within the last hundred years or so.

Recently there has been a renewed interest in these old-fashioned roses, and a greater number of cultivars are becoming commercially available. This renaissance may stem from nostalgia for the past, or it may have come about because more gardeners want the powerful fragrance, disease resistance and hardiness that many old roses possess. Whatever the case, rose fanciers welcome the increased availability of these remarkable flowers.

Nearly all the roses found in local nurseries and garden centers are modern roses, as are those offered by most mail-order companies. Plant breeders' sophisticated techniques have produced a great number of hybridized modern roses in a stunning array of colors, forms, numbers of blooms and growth habits. It's safe to say that there is a modern rose to delight every gardener!

Culinary Treats - Roses as Sweet as Candy

For centuries, roses have been that special ingredient in creating the finest culinary presentations. A rose candy dating to the ancient Romans is the earliest recorded recipe using roses as an ingredient. It is a certainty, however, other ancient civilizations capitalized on the sweet, fragrant qualities of their own native rose species.

By the tenth century, Persia was exporting rosewater to most of Europe, North Africa and Asia. Rosewater was commonly used as a flavoring agent in cakes, cookies and pastries. In the medieval fourteenth century, roses were used extensively in fish and game sauces as well as in desserts, candies and preserves. Many a royal chef prepared such delights as Roseye of Fysshe (Fish in Rose Sauce) and Rede Rose (Red Rose Pudding). And by the nineteenth century, roses were widely used throughout the world as coloring and flavoring agents in teas, candies, pastries, sauces, oils and conserves.

Handed down from decade to decade, favorite recipes traversed the oceans as colonists and conquerors spanned the globe. Today, the rose's tangy fruits, called "rose hips," are still used in jams, jellies, and as a source of vitamin C. Its leaves are blended with other herbs in fragrant and soothing teas. And its petals add magic to candies, syrups, honeys, vinegars, oils and sauces.

Rules of the Rose in the Kitchen

Now that we've opened your mind and hopefully gotten your gourmet juices flowing, there are a few do's and don'ts when stirring the floral pot and dishing up roses in the kitchen.

Never use roses that may have been treated with insecticides or fungicides. Always make sure the plants are approved as food crops.
If you are growing your own, take the time to investigate which varieties are pest and disease resistant. Plant them out of "drift range" from other landscape pesticides, and treat them like you would any other edible garden crop. If you can't get along without pesticides, use only those products approved for application on food crops.
Give your roses plenty of sun, water, and air yes air. They don't do very in crowds!
Thoroughly rinse your roses (particularly the petals) before using. Nothing will disquiet your guests more than finding a "candied spider" in their rose hip jam!
Harvest your roses early in the morning, when the roses are most fresh. Your selections should be fully mature ("blown"), and about to fade.
Avoid using yellow, orange, or mauve-colored roses, because they tend to turn brown when cooked. White roses should be avoided also as some have diuretic qualities. Red and pink roses are the best for cooking.

Some roses, because of their fragrance and rich color, are better than others for cooking and making condiments. Some excellent choices besides most Pinks and Reds are

Nur Mahal (Hyb. Musk, 1923)
Cramoisi Supérieur (China, 1832)
Louis Philippe (China, 1834)
Dortmund (Kordes, 1955)
Chrysler Imperial (Hyb. Tea, 1952)
Paul Neyron (Hyb. Perp, 1869)
Vanity (Hyb. Musk, 1920)
Mrs. B. R. Cant (Tea, 1901)
Duchesse de Brabant (Tea, 1857)
Pink Meidiland (Shrub, 1984)

Recipes

Fresh Rose Blossom Salad with Rose-Tarragon Vinaigrette (Adapted from 16th Century recipe)

First prepare the rose vinegar by placing 1 cup pink rose petals, and 2 sprigs of fresh tarragon into 1 liter of distilled white salad vinegar. The container should be sealed for 3 weeks; after which, the petals are strained from the vinegar and the tarragon reserved. Funnel the vinegar into a decorative bottle. Add a tarragon sprig as garnish. Stores for about six months in a cool pantry.

In a large bowl place ¼ cup Rose-Tarragon Vinegar, cracked white pepper and a pinch of salt (to taste), the juice of ½ lemon, 1 tsp. sugar, and a "dab" of anchovy paste. Drizzle in 2 tbs. light olive oil while whisking the vinaigrette rapidly. When homogenized, it is ready to serve.

Create a fresh salad of your favorite greens and vegetables, then garnish with chilled pink rose petals. It's best not to add the rose petals until just before serving.

Marinated Green Beans with Rose-Tarragon Vinaigrette

Clean and string ½ lb. fresh green beans, then blanch in just enough water to cover the beans until tender, but still crisp (about 7- 8 minutes). Immerse beans in cold water to stop the cooking process. When cool, strain away water.

In a crockery bowl, mix a double recipe of Rose-Tarragon Vinaigrette. Add ¼ in. thick fresh red onion rings and cooled beans. Cover bowl and marinate overnight in the refrigerator. Stir the contents occasionally. When serving, spoon Rose-Tarragon Vinaigrette over the top of the beans, and garnish with pink rose petals.

Rose Custard with Fresh Blueberries (Adapted from 15th Century recipe)

Boil 1 cup sugar, ½ cup water, and ½ cup light corn syrup with 1 tsp. lemon juice, and 2 cups red rose petals. Mixture is cooked until slightly thickened. Remove from heat. When cooled slightly, strain and store in the fridge for up to three weeks.

Prepare fresh egg custard using a standard recipe. Or if you're not into that, use a mix. Chill and serve topped with fresh blueberries and Rose Syrup.

Stuffed Baked Apple with Rose Syrup and Toasted Almonds

Core 2 fresh apples. Add juice from ½ fresh lemon to each cavity. Sauté ¼ cup almonds in 1 tbs. butter until golden brown. Add ¼ cup Rose Syrup to the sautéed almonds. Heat through and spoon mixture into the apples' cavities.

Place in roasting pan and bake in 350°F oven until apples are tender - about 45 minutes. Or use a microwave - about 6 - 7 minutes per apple on high power. Be sure to check the filling. If the almond mixture boils out, stop your microwave, let rest a few seconds, fill apples again and then resume.
Serve apples warm with almond cookie on the side.