“It is the time you have wasted for your rose that makes your rose so important.” ~ Antoine de Saint-Exupéry, The Little Prince
There are over a hundred species of roses and thousands of cultivars. The fruit of the rose flower, rose hips, are occasionally made into jam, jelly, syrup marmalade, soup or are brewed for tea, primarily for their high vitamin C content. Rose water, the distilled essence of the petals, has a very distinctive flavour and is used heavily in Middle Eastern, Persian, and South Asian cuisine - especially in sweets such as baklava, halva, gumdrops, kanafeh, nougat, and Turkish delight!
Two rose species are sometimes referred to as "Scotch" roses.
Rosa spinosissima, meaning "the most spiny," is covered all over in prickles and bristles of different sizes.
Rosa pimpinellifolia, also known as the burnet rose, is a species of rose native to western, central and southern Europe (north to Iceland and Norway) and northwest Africa. It is generally restricted to sand dunes or limestone pavements or coastal distribution.
This tartan, designed by Carol A.L. Martin, was inspired particularly by pink and yellow roses.
For a gallery of Scotch roses still cultivated today, click the rose!