About Old Roses

 

Fragrant roses for your garden

Some other roses known for their fragrance

Repeat Flowering:

  • Comte de Chambord
  • Buff Beauty
  • Roseraie de la Hay
  • Blanc Double de Coubert
  • Francis Dubreuil
  • Lady Hillingdon
  • Rose du Rescht
  • Sombreuil
  • Mme Isaac Pereire
  • Reine des Violettes

Once Flowering:

  • Konigen von Danemark
  • Great Maiden's Blush
  • William Lobb
  • Constance Spry
  • Ispahan
  • Mme Legras de St Germain
  • Albertine
  • Fantin Latour
  • Rosa alba semi-plena
  • Fruhlingsduft

Order roses for your garden

Here are some New Zealand suppliers to order roses for your garden from.

Tasman Bay Roses

Ben Pratt
Tasman Bay Roses
PO Box 159, Motueka 7143

Phone: (03) 528 7449
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Website: Here
Open 10:30am - 5:00pm - No Charge

D&S Nursery

Doug & Sue Pacey
1142 Ashcott Rd, RD3 Takapau
Central Hawkes Bay

Phone: (06) 855 6859
Fax: (06) 855 6857
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Website: Here

South Pacific Roses

Shands Road, RD6 Hornby, Christchurch
(03) 349 6458

State Highway 1, RD1 Otaki, Kapiti Coast
(06) 364 8797

Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Website: Here

Trinity Farm Heritage Rose Nursery and Country Garden

Karen Piercy
202 Waitohu Valley Road
Otaki, Kapiti

Phone: (0800) 955 555
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Website: Here

Recipes

Rosehip Syrup

Honey may be used as a sweetener instead of sugar. Use 1 part sweetener to 2 parts strained juice. The syrup is delicious served as a drink diluted with water or even better, with soda water. It can be used in the same way as maple syrup with pancakes and waffles and makes a lovely base to fruit salads.

  • 1kg of rosehips
  • Water to cover
  • Sugaror honey
  • Juice of 1 lemon - optional

Method

  1. Pick through rosehips removing, twigs and leaves and discarding any green or discoloured ones.
  2. Wash hips thoroughly.
  3. Put into blender, cover with water and blitz. You’ll probably need to do 2 or 3 batches.
  4. Put pulverized rosehips in a saucepan, cover with water and cook for 40 – 45 minutes until very soft. Stir occasionally to ensure that the fruit doesn’t stick to the pan. A little extra water may be required.
  5. Mash and cool. (I think it allows the flavour to develop).
  6. Tip the cooled pulp into a muslin-lined sieve or a jelly bag.
  7. Tie the jelly bag over a bowl, taking care that it does not touch the sides or the bottom of the bowl. Allow the juice to drip through,taking care NOT to squeeze the bag as the syrup will be cloudy.
  8. Leave overnight until the dripping has stopped.
  9. Strain a second time through a jelly bag or a linen tea-tea towel.
  10. Measure strained liquid and put into a non-aluminium saucepan. Add lemon juice.
  11. Boil with sugar – 2 parts rosehip liquid to 1 part sugar.
  12. Boil for 10 – 15 minutes until clear.
  13. Put into sterilized bottles. Will keep refrigerated for up to 2 weeks.

 

Rose petal sugar

  • 1 cup caster sugar
  • 1/2 cup fragrant, dried rose petals

Process the sugar and rose petals in a food processor fitted with a metal blade until the petals are very finely chopped. The sugar is ready for immediate use, but will keep for months in a tightly covered jar kept in a cool, dark place.

Use the sugar sparingly, as it is very fragrant, to flavour cream, yoghurt, pancakes, pavlova and meringues, cakes and desserts.

 

Rose petal yoghurt

  • 1 cup plain European-style yoghurt
  • 4 tablespoons rose petal sugar
  • 3-4 drops rose water

Combine the ingredients and allow to stand for several minutes for the sugar to dissolve and the flavours to infuse.

Spoon into a pretty dish and chill until required.

 

Rose water & rose vinegar

Download guide from our February 2011 Journal here.