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Rosa roxburghii
The UC Berkeley Botanical Gardens Old Rose Garden has the most amazing old roses! Also known as the ‘Chinquapin Rose’ and ‘Burr Rose’, this very double, garden form of R. roxburghii was introduced before the wild, single form because the interior of China was inaccessible to Europeans in the early 1800’s. William Roxburgh, assistant surgeon to the East India Co., came across this rose in a garden in Canton, China, where it had been grown for generations as ‘Hoi-tong-hong’. He sent it to the Calcutta Botanic Garden. From there it reached England in 1820 and quickly traveled on to America. We find it lingering in many old Southern gardens. The ‘Chestnut Rose’ is unique in many ways. The pink, lightly fragrant flowers open from mossy-looking buds irregularly throughout the growing season and are followed by bristly, globular hips that resemble chestnut burrs (The Antique Rose Emporium).
UC Berkeley Botanical Gardens Old Rose Garden, Berkeley, CA.
Flavors depend on type, color, and soil conditions. Flavor reminiscent of strawberries and green apples. Sweet, with subtle undertones ranging from fruit to mint to spice. All roses are edible, with the flavor being more pronounced in the darker varieties. In miniature varieties can garnish ice cream and desserts, or larger petals can be sprinkled on desserts or salads. Freeze them in ice cubes and float them in punches also. Petals used in syrups, jellies, perfumed butters and sweet spreads. NOTE: Be sure to remove the bitter white portion of the petals.
Spotted on Nov 18, 2011
Submitted on Nov 18, 2011
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