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

Open 10:30am – 5:00pm – No Charge

Ben Pratt
Tasman Bay Roses
PO Box 159, Motueka 7143

South Pacific Roses

Shands Road, RD6 Hornby, Christchurch

State Highway 1, RD1 Otaki, Kapiti Coast

Trinity Farm Heritage Rose Nursery and Country Garden

Jenny-Kaye Potaka
202 Waitohu Valley Road
Otaki, Kapiti


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


  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).
    Tip the cooled pulp into a muslin-lined sieve or a jelly bag.
  6. 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.
  7. Leave overnight until the dripping has stopped.
    Strain a second time through a jelly bag or a linen tea-tea towel.
  8. Measure strained liquid and put into a non-aluminium saucepan. Add lemon juice.
  9. Boil with sugar – 2 parts rosehip liquid to 1 part sugar.
    Boil for 10 – 15 minutes until clear.
  10. 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